1 1/2 lbs. veal cutlets
8 to 12 paper-thin slices of prosciutto
1/2 tsp. powdered sage
1/4 tsp. freshly ground black pepper
1/2 c. Marsala
Spinach

Pound veal to 1/8 inch thickness and cut into 8 or more pieces about 3 inches in diameter. Top half of the slices with a layer of prosciutto and sprinkle lightly with powdered sage and black pepper.

Top with another slice of veal and sew the edges together with uncolored toothpicks using long stitches.

Heat butter in a skillet until fragrant. Add veal sandwiches. Cook over medium heat about 5 minutes on each side or until golden brown. Remove meat to a warm platter.

Add Marsala to the skillet and stir quickly to mix brown bits. Remove from heat as soon as wine is heated. Pour sauce over veal and serve immediately. Tastes great over a thin bed of spinach. Makes 4 servings.