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4 lg. thinly sliced veal cutlets
Salt & pepper
4 lg. very thin slices ham or prosciutto
Dried sage leaves
Olive oil
1/2 c. (2 oz.) marsala

Place veal slices on a cutting board and pound with a mallet until very thin. Season veal with salt and pepper. Cut ham into pieces the same size as veal. Place a sage leaf on each piece of veal and to with a slice of ham. Secure with a wooden pick. Heat several tablespoons olive oil in a skillet; add the meat and cook slowly until golden brown on both sides.

Remove meat to heated platter and keep warm. Scrape residue from bottom of pan. Add the marsala and simmer over low heat several minutes. Pour over meat and serve. 4 servings.

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