Well Seasoned Studio
Dredge the cutlets
Place veal cutlets in a large Ziploc bag, then add flour, Kosher salt, and pepper. Seal, then shake thoroughly to coat.
Assemble the cutlets
Place a slice of prosciutto on top of a cutlet. Add sage leaves, then secure to the veal with toothpicks. Carefully turn veal over and repeat.
Cook the veal
Cook veal cutlets in a large skillet until prosciutto and sage are crispy, then flip.
Make The Pan Sauce
Remove cutlets, then add marsala wine to the pan. Add cold butter, then swirl until melted.
Return veal to pan
Return cutlets to the pan to coat in sauce, then garnish with chopped parsley.
Transfer to plates, then serve with lemon wedges and additional marsala pan sauce.