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Ingredients
US|METRIC
6 SERVINGS
- 12 veal cutlets (thin, 2 lbs or 0.9 kg, pounded to ¼” thickness)
- 3 Tbsp. olive oil (for the filling)
- 3 Tbsp. olive oil (to fry/sear the veal)
- 2 large garlic cloves (crushed and minced)
- 1/2 cup Italian parsley (chopped)
- 10 basil leaves (chopped)
- 5 oz. prosciutto (quality, thinly sliced, 12 slices)
- 1/2 cup pine nuts (toasted in a pan on medium high for about 2 minutes or until the pine nuts are lightly browned)
- 1/2 cup Parmigiano Reggiano (freshly grated)
- 6 cups tomato sauce (Nonna-Approved, or any other favourite tomato sauce)
- 2/3 cup red wine (your favourite)
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
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