Cooking Instructions

1. Pound veal between 2 pieces waxed paper with flat side of meat mallet or rolling pin until very thin. Cut each piece in half to make 8 small pieces.
2. In a large skillet, heat olive oil with garlic over medium heat until hot. Add veal; cook until brown, turning occasionally. Top each piece with slice of prosciutto and sage leaf. Add beef broth and Marsala. Cover; reduce heat to low and simmer 5 minutes or until veal is cooked through and tender.
3. Transfer veal to warm serving platter; keep warm. Add half-and-half mixture in skillet; simmer 5 to 8 minutes, stirring occasionally, until liquid is reduced and thickened, scraping bottom of skillet to loosen brown bits.
4. Remove garlic. Spoon sauce over veal. Season to taste with pepper.