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Saltimbocca alla romana from Roast Chicken and Other Stories by Simon Hopkinson and Lindsey Bareham

  • sage
  • prosciutto
  • dry white wine
  • veal escalopes
  • store-cupboard ingredients

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • LeslieB22 on September 21, 2011

    On a budget, I made this with pork cutlets instead of veal, but followed the instructions to the letter and it was absolutely breathtakingly good! Just incredible. The extra fried sage leaves on top were the crowning glroy. So good. I can't even imagine how good it would be with veal.

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