12 thin slices veal, cut for scallopini
12 slices prosciutto ham
2 tsp. sage
2 tbsp. olive oil
2 tbsp. butter
1/4 c. Marsala

Cut the veal and ham slices so that they match each other in size. Sprinkle the veal with sage. Roll and secure the ham inside the veal with a toothpick. Heat the oil and butter in a large frying pan. Saute the veal and ham rolls for about 4 minutes until lightly browned and tender. Do not overcook or the veal will become tough. Transfer the veal rolls to a hot platter. Add the Marsala to the pan of juices and boil over high heat until reduced to half the original quantity. Pour the sauce over the veal and serve immediately.