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Tender veal cutlet sautéed in olive oil, garlic, capers, olives & a touch of marinara sauce
Tender veal cutlet stuffed with prosciutto, spinach, mushrooms & melted Fontina cheese in a marsala wine sauce
Breaded and fried veal cutlet over a bed of arugula with shaved Parmigiano cheese dressing – topped with our house lemon dressing