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Purchase veal cutlets or veal scaloppine. Cut into
attractive serving pieces. Pound until less than 1/4-inch
thick. Dip in flour seasoned with pepper. Set aside equal
slices of Prosciutto and Provolone cheese for each serving
piece. Saute veal in butter 3 minutes on one side. Turn.
Immediately put onto veal a slice of Prosciutto and Provolone
cheese. Saute 3 minutes on other side. (Saute no longer than
6 minutes total.) Place on serving dish and keep warm in oven.
In saucepan put 1/2 cup white wine or Marsala. (Marsala is
richer and sweeter.) Bring to boil until reduced by one half.
Stir bottom while cooking to remove brown pieces. Pour sauce
over meat and serve. Sauteed mushrooms can be added to sauce
if desired.

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