Pound Veal: Using a meat mallet, gently pound each veal cutlet between sheets of plastic wrap to about 1/8 inch thick. Season lightly with salt and pepper.

Layer Ingredients: On each cutlet, layer 2-3 slices of prosciutto and 2-3 fresh sage leaves, securing with toothpicks.

Dredge: Lightly coat the veal cutlets in flour, shaking off excess.

Cook Veal: In a skillet, heat olive oil and butter, then sauté veal pieces until prosciutto is crispy, about 1 minute per side.

Make Sauce: Discard excess oil, deglaze with marsala, add chicken stock, reduce, then stir in remaining butter.

Serve: Transfer veal to a platter, drizzle with sauce, or serve on the side.