Place the veal cutlets between two sheets of parchment paper.

Using a meat mallet, pound the veal cutlets until each piece is about ½" thick.

Sprinkle each cutlet with some freshly-cracked pepper; salt is not necessary because of the salt that will come from the prosciutto.

Place a sage leave or two on top of the prosciutto

Lay 2 - 3 thin slices of prosciutto on top of each veal cutlet and place a toothpick between all 3 layers to secure.

With flour on a large plate, dredge each veal cutlet in the flour, shake off any excess, and set aside.

In a large skillet, heat the olive oil and butter over medium-high heat.

Add half the veal cutlets and cook, prosciutto side facing down, turning over once until the prosciutto is crisp for 2 - 3 minutes,

Turn the veal cutlets over and cook until lightly golden brown, about 2 - 3 more minutes on a low-medium heat.

Place the cooked veal bundles on a warmed plate and cover with foil to keep warm.

Remove and discard the toothpicks.

Pour the butter and olive oil out of the skillet and save it . . . don't throw it away.

After all veal bundles are cooked, increase the heat to high and add the wine or marsala to the skillet.

Deglaze the pan and scrape up the browned bits with the wine or marsala.

Return all of the butter and olive oil back into the skillet to cook a sauce

Cook the sauce until reduced by a third, for about 2 minutes.

Return the veal bundles to the skillet, cook for 2 more minutes, with an occasional flip, until the sauce thickens slightly.

Serve the veal with the sauce poured over the cutlets immediately.

Serve two veal bundles per person.