2 tbsp. butter
4 sage leaves
6 loin chops of veal
1 tsp. all-purpose flour
2 oz. Marsala wine
1/4 cup tomato sauce (optional)

In a pan large enough to hold the chops, put the butter and sage; sauté. Add chops. While the chops are getting fried, sprinkle salt on both sides. Then add the flour and the Marsala. Simmer until chops are tender.