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I am starting to realize that while Italian classics are, well, classics, the Italian American versions can also be, well, American classics.I am talking about Veal Saltimbocca. It seems every time I make it, it's a little different, but two ingredients are a must. Prosciutto and sage, oh, and veal of course. I have used chicken breasts and have even done a version with pork cutlets. Fresh pork wi
