Fried Veal Schnitzels with Prosciutto and Marsala Sauce
Rinse the veal schnitzel, if necessary, and press flat between the palms of your hand. Cut the large slices of prosciutto in half and place folded over each veal schnitzel. Place the sage leaf over and fix with toothpicks.
Heat olive oil and 1 tablespoon butter in a pan and fry the schnitzels with the flesh side down for 1-2 minutes over medium heat. Flip the schnitzels, fry on other side, and season with salt and pepper. Take out the schnitzels from the pan after around 1-2 minutes and keep warm.
Pour the marsala wine into the pan drippings and let simmer. Add the remaining butter and stir, do not let it boil. Place the fried schnitzles back into the sauce and heat shortly. Serve the schnitzels on plates drizzled with the sauce.