(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 information
Yield
Serves 4
Ingredients
Preparation
Step 1
Pat veal cutlets dry. With a knife mince and mash garlic to a paste with salt. Spread about 1/2 teaspoon garlic paste on one side of 1 veal cutlet and arrange 3 sage leaves in one layer over paste. Cover veal cutlet with 2 slices prosciutto and secure prosciutto and sage with 3 wooden picks. Arrange veal cutlet, prosciutto side down, on a tray and season with pepper. Prepare more saltimbocca in same manner.
Step 2
In a 12-inch heavy skillet heat oil over high heat until it just begins to smoke and sautƩ 2 veal cutlets, prosciutto sides down, 30 seconds. Turn veal cutlets over and sautƩ 15 seconds more, or until veal is just cooked through. Transfer saltimbocca with tongs to a platter and keep warm, loosely covered with foil. SautƩ remaining veal cutlets and keep warm in same manner.
Step 3
Pour off oil from skillet and return skillet to high heat. Add wine carefully and deglaze skillet, scraping up brown bits. Boil wine until reduced to about 1/3 cup.
Step 4
Discard wooden picks and serve saltimbocca drizzled with reduction sauce.
