This classic Roman recipe features thin veal cutlets wrapped in salty prosciutto and topped with fresh sage leaves, then ...

It's traditionally served with a peppery lemony arugula and tomato ... sauce, since tomatoes were unknown in Europe before ...

once hot add the lamb cutlets and sear on each side. Set aside to rest. For the green sauce, mix all the ingredients together in a bowl. To serve, place the slow roasted tomatoes onto serving ...