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

    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.


    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

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    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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    Beef & Veal Beef & Veal Unlike other cookbooks that only show photos of the finished project, each Williams-Sonoma Mastering title, with more than 300 full-color photographs, takes you through every stage of a recipe from mise en place to garnishing. You see what every step should look like, feel like, and taste like so clearly it's as though a master chef is standing right next to you. The special Troubleshooting tips not only show you where and how things can go wrong--with detailed photos and explanations--but how to fix those problems without having to start all over again. The all-new recipes in Hors D'Oeuvres; Soups & Stews; Pasta, Noodles & Dumplings; and Beef & Veal were developed specifically for the Mastering series. Unique among cookbooks, each title teaches cooks to master basic techniques and recipes and then shows how to build on the basics with the more complex variations. For example, you will learn the techniques of roasting, sauteing, grilling, and braising; how to make the perfect chicken stock; and how to integrate thise basics to create dishes as tantalizing and as varied as Veal Chops with Lemon and Sage or Chateaubriand with Bearnaise Sauce. Destined to become classsics, the Williams-Sonoma Mastering cookbooks will transform every reader--from novice to seasoned home cook--into a confodent, competent master of their kitchen.


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