Instructions: Preheat oven to 400 degrees.

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.

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.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.