The meat of young cattle, which are kept in a manner appropriate to the species and are about 3 months old, is light red, low in fat and easily digestible. It contains easily digestible iron, the often scarce trace element zinc and a good portion of B vitamins, especially vitamin B12 which is only found in animal foods.
Marsala is an Italian dessert wine with a rather characteristic aroma. As a non-alcoholic substitute, non-alcoholic red wine is suitable.
Rinse the veal cutlets, pat dry and gently flatten with a meat mallet. Skewer a piece of prosciutto and a sage leaf onto each cutlet with a toothpick. In a large frying pan, melt the butter and sauté the veal cutlets for 1-2 minutes per side. Season lightly with salt and pepper. Set the veal aside.
Deglaze the pan drippings with Marsala then boil vigorously until evaporated. Return the veal to the pan and season with salt and pepper.
Distribute the Saltimbocca among warmed serving plates and drizzle with the pan sauce. Serve with potatoes, if desired.