Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Lay a sheet of saran wrap onto the table, then place the veal escalopes atop, covering with another sheet of saran wrap. Pound these until about 1 cm thick using the meat mallet. Season both sides of the veal with a little bit of black pepper.

Lay 2 sage leaves on top of each piece of veal, then lay the veal on top of 2 pieces of prosciutto. Roll this up nice and tight.

Heat a frying pan over medium heat with butter and olive oil until butter is completely melted. Place the veal into the pan frying all around until evenly golden brown, about 5 – 6 minutes. Remove these from the pan using tongs, then add the marsala. Using a wooden spoon, scrape the bottom of the pan to deglaze. Bring the marsala to a boil and let simmer until reduced by about half in volume. Once reduced, remove from heat and stir in 2 tablespoons of cold butter until sauce becomes glossy.

Squeeze fresh lemon juice over veal and top with marsala sauce to serve.