4 lg. sliced veal cutlets
Salt and pepper
4 lg. pieces prosciutto (Italian ham)
4 dried sage leaves
1/2 c. olive oil
1/4 c. Marsala wine

Pound veal slices until very thin. Season veal with salt and pepper.

Cut Prosciutto into pieces the same size as veal. Place sage leaf on each piece of veal with a slice of prosciutto. Secure with a toothpick.

Heat 2-3 tbsp. of oil in a skillet. Add slowly. Cook until golden brown on both sides. Scrape residue from bottom of pan; add marsala and simmer over low heat. Pour over meat. Enjoy.