8 (2-oz) veal cutlets, pounded to ⅛-inch thickness
Kosher salt and freshly ground pepper
16–24 thin slices prosciutto
16 sage leaves
½ cup flour
4 tbsp olive oil
8 tbsp unsalted butter
¼ cup marsala
1 cup chicken stock
Recipe
Lightly season pounded veal with salt (prosciutto is already salty) and pepper.
Lay 2–3 prosciutto slices atop each veal cutlet, pressing to adhere. Place 2 sage leaves on top of the prosciutto and stitch in with a toothpick. Dredge in flour and shake off excess.
Heat 2 tbsp oil and 2 tbsp butter in a 12-inch skillet over medium-high. Add half the meat; cook until prosciutto side is crisp and veal is lightly browned, about 1 minute per side. Transfer to a towel-lined plate. Repeat with remaining oil, butter, and meat. Remove toothpicks.
Discard the oil and butter from the skillet and place over high heat. Add marsala and scrape up browned bits until reduced by half, 1–2 minutes. Add stock; reduce by half, about 3 minutes. Stir in remaining 4 tbsp butter over low heat. Return meat to pan; cook turning occasionally until sauce thickens slightly, 1–2 minutes.
