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      RECIPE TITLE "Perugia Veal Escalopes Recipe"
    Source: The Italian Gourmet,
    courtesy of Cooking.com

    yieldsServes 4 time--- difficultymoderate

    An easy dish from the family cuisine of Umbria, this one has one unusual feature: whereas meats are usually browned first and then enriched with various sauces or pan juices, here the meat is added to a rich layer of base ingredients before cooking begins. This enables each of the components to mingle its flavors and fragrances with the other ingredients, resulting in a most interesting blend.

      RECIPE INGREDIENTS

    3 tablespoons olive oil
    Juice and grated zest of 1/2 lemon
    2 or 3 sage leaves
    3 anchovy fillets, minced
    2 oz prosciutto, chopped
    1 chicken liver, trimmed and chopped
    2 tablespoons capers, drained and chopped
    1 garlic clove, chopped
    8 slices veal scaloppine, about 1 1/2 lb total weight
    Salt and freshly ground pepper

    All-Clad 5-pc. Stainless All Purpose Pan Set
    All-Clad 5-pc. Stainless All Purpose Pan Set This all-purpose pan from All-Clad is versatile enough to handle stir-frying, sauteing, searing, simmering and braising, plus it's ideal for starting food on the stove and finishing it in the oven. The domed lid makes it extra roomy and securely seals in flavor and moisture. Plus, it's attractive enough to serve from. All-Clad's pure aluminum core allows the pan to heat evenly on the bottom and up the sides so food cooks evenly. Double-riveted handles add convenience for lifting from stovetop to table or counter. Cleans up beautifully every time. Comes with a large spoon with deep, sloped sides so you can gather every last portion plus two oven mitts in brilliant red to prevent burns when lifting the pan. A great gift set for the newlyweds or new home owners.

      RECIPE METHOD

    In a wide, shallow pan, combine the olive oil, lemon juice, sage leaves and grated lemon zest. Add the anchovies, ham, chicken liver, capers and garlic. Lay the veal on top and sprinkle with salt and pepper. Put the pan on moderate heat and cook for about 15 minutes, turning the meat several times. (If the pan is not large enough to accommodate the 8 scaloppine, divide the ingredients that make up the sauce into 2 batches, and cook half at a time.) Serve the meat hot, in the sauce.

    Recipe reprinted by permission of Weldon Russell. All rights reserved.

      Nutrition Facts
    Serves 4
    Facts per Serving
    Calories: 503 Fat: 29g Carbohydrates: 7g
    Cholesterol: 189mg Sodium: 1184mg Protein: 50g
    Fiber: 4g % Cal. from Fat: 52% % Cal. from Carbs: 6%

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