Name: Saltimbocca
Yield: Serves 4
Ingredients: 8 thin veal cutlets* (less than 1/8 inch thick; about 2 1/2 ounces each); 5 garlic cloves; 1/4 teaspoon salt; 24 fresh sage leaves (each about 2 1/2 to 3 inches long); 16 thin slices prosciutto (about 1/4 pound total); 1/2 cup olive oil; 2/3 cup dry white wine; *available by request from butcher

(Veal Cutlets with Prosciutto and Sage)

Although chef Serge Dansereau of Kables at The Regent uses thin slices of veal from a boneless veal loin, he suggests making the dish at home with veal cutlets, which are less expensive and more widely available. If the cutlets you buy are too thick, use the smooth side of a meat pounder to pound them, between sheets of plastic wrap, to less than 1/8 inch thick.

Recipe notes

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