Caramelizing the lemon slices softens their acidity and makes them edible, peel and all. Eating them is optional, but highly recommended. The lemons’ tangy, slightly bitter flavor is a bright complement to the rich, salty prosciutto in this recipe.
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Serve with salad and Sour Cream & Leek Mashed Potatoes.
Excellent!! I didn't have vermouth so I used Sherry. Easy, fast, elegant!!!
This dish was delicious! I used pancetta instead of prosciutto since thats what I had on hand. I miss-read the directions and rolled the pancetta and sage in the scaloppine instead of wrapping. It worked perfectly but next time I will definitely make as directed since it makes such a pretty presentation. The sauce is incredible and so easy.
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