Instructions: Using rolling pin, pound veal between sheets of waxed paper to 1/4-inch thickness. Sprinkle veal with 3 teaspoons sage, salt and pepper.

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add veal and cook to desired doneness, about 3 minutes per side for medium. Transfer veal to plates.

Add chopped shallot to skillet; stir 30 seconds. Add wine and remaining 1 tablespoon butter. Boil sauce until reduced almost to glaze, stirring up any browned bits, about 2 minutes. Spoon sauce over veal; sprinkle with remaining 1 teaspoon sage and serve.

This recipe yields 2 servings;

can be doubled.

Comments: Cabernet Sauvignon can be substituted for the Merlot, but either way, have mashed potatoes and steamed broccoli florets with the veal, and wedges of chocolate mousse cake afterward.

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