Ingredients
- 8 2-ounce veal cutlets, pounded gently to 1/8 inch thickness
- 16 thin slices of prosciutto (about 1/2 pound)
- 16 sage leaves
- 12 cup flour
- 4 tbsp. olive oil
- 8 tbsp. unsalted butter
- 1/4 cup dry marsala
- 1 cup chicken stock
Description
Serious Eats
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