1-1⁄2 pounds veal scaloppine, pounded thin
1⁄2 teaspoon ... (continued)
Make the sauce and keep warm.
Sprinkle the veal scaloppine with 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper, and dust them lightly with
fl our, shaking to remove excess. Heat ... (continued)
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