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I usually don't use recipes so I'll try to recreate an incredible yet simple dish. I based my experimentation on a delicious Saltimbocca I enjoyed in Little Italy in New York. Mine may be easier to make, but it was every bit as good! - Submitted by Scott

Veal Rolls with Prosciutto

12 veal cutlets, sliced very thin

4 garlic cloves, minced

1/4 cup olive oil

2 tablespoons ground sage

1 pound prosciutto, thinly slice

1/4 cup butter

1 cup dry white wine

Salt and freshly ground pepper to taste

2 tablespoons chopped fresh sage (or Italian parsley)

1. Flatten veal cutlets as thin as possible. Mix garlic and olive oil and spread mixture over each cutlet. Sprinkle each cutlet with salt, pepper, and ground sage. Top each cutlet with a thin layer of prosciutto. Roll up the cutlets, and hold them together with toothpicks. Saute in butter on all sides until nicely browned, about 10 minutes.
2. Add wine, chopped sage, and a little more salt and pepper. Cover and simmer until tender, about 10 more minutes. If needed, thicken the sauce with a little cornstarch mixed with water.
3. Serve over white rice with the sauce drizzled over it.

Serves 4.