Veal Scaloppine Gattopardo


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

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Gattopardo Sauce

1-1⁄2 pounds veal scaloppine, pounded thin

1⁄2 teaspoon

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