Ingredients

• 2 tablespoons olive oil
• 4 veal cutlets (about 1 pound), pounded thin
• 1 cup all-purpose flour, seasoned with salt and pepper
• 1/4 cup Marsala
• 3/4 cup chicken stock
• 12 sage leaves
• 8 thin prosciutto slices
• 16 thin slices Fontina

Instructions

1. Preheat oven to 400 degrees F.
2. Heat olive oil in a 12-inch heavy skillet. While oil is heating, dredge veal cutlets in flour, 2 at a time, shaking off excess flour. Quickly saute the veal until just cooked through, 1 to 1 1/2 minutes on each side. Transfer to a shallow baking pan and keep warm, loosely covered with foil.
3. Deglaze pan with Marsala and chicken stock and let reduce slightly. Top each cutlet with 3 sage leaves, 2 slices prosciutto, and 4 slices Fontina. Pour the pan sauce over cutlets and bake in oven, covered, for about 10 minutes.