12 thin slices of prosciutto (dry-cured Italian ham)
¼cupMarsala wine or sweet vermouth
Place the veal slices between pieces of wax paper and pound slices thin with a mallet or rolling pin. Sprinkle the slices on both sides with salt and pepper. Top each slice with a leaf of fresh sage or sprinkle with dried sage to taste. Cover with a slice of prosciutto. Skewer with food picks.
Melt the butter in a skillet and brown the meat quickly in it on both sides. Add the wine to the skillet, cook rapidly to reduce slightly, and serve the meat hot with pan gravy over all.