Layout the four pieces of veal and then tenderize and further flatten with the meat hammer.
Place a fresh piece of sage in the center of each steak then wrap with the prosciutto.
Dust with a little flour on each.
Over a moderate heat warm the skillet. Add the butter and olive oil.
When the butter has melted add the 4 steaks and gently fry. When brown, turn over to cook the other side.
When almost cooked to your preferred doneness add half the Marsala, gently allowing it to spread across the pan. Flip the veal, then add the remaining Marsala. This will provide a brown-like glaze on the meat. Serve any residual sauce over the steak.