Dredge the cutlets
1
Place veal cutlets in a large Ziploc bag, then add flour, Kosher salt, and pepper. Seal, then shake thoroughly to coat.
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Assemble the cutlets
2
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.
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Cook the veal
3
Cook veal cutlets in a large skillet until prosciutto and sage are crispy, then flip.
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Make The Pan Sauce
4
Remove cutlets, then add marsala wine to the pan. Add cold butter, then swirl until melted.
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Return veal to pan
5
Return cutlets to the pan to coat in sauce, then garnish with chopped parsley.
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Serve Immediately
7
Transfer to plates, then serve with lemon wedges and additional marsala pan sauce.
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