Instructions: Lay thin slices of veal on counter and season with salt and pepper. Place 1 slice prosciutto di parma in center of each and 2 sage leaves over the prosciutto. Dust edges of 4 pieces with the seasoned flour. Place 4 remaining pieces of veal over the 4 on the counter. Massage the edges together so they stick together and set aside. Flour outsides and place into bread crumbs, patting so the bread crumbs adhere.

In a 12- to 14-inch skillet, heat 2 tablespoons of the sweet butter until bubbling over medium heat. Place 4 veal "sandwiches" in pan and cook slowly until golden brown. Turn and cook other side the same manner. Remove veal carefully and set aside in a warm place. Turn the heat to high and add marsala, Basic Tomato Sauce, chicken stock and domestic mushrooms. Bring to a boil and reduce by half. Add remaining sweet butter and 4 veal "sandwiches." Simmer 10 minutes, add chopped parsley and serve.

This recipe yields 4 servings.

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