12 small veal cutlets (about 1 1/2 pounds)
12 paper-thin slices prosciutto
24 sage leaves
Sea salt and freshly ground black pepper
2 tablespoons butter, more if needed
1/3 cup dry Marsala wine

Between sheets of wax paper or parchment, pound the veal cutlets, one at a time, until very thin (1/8 inch). They should be the size of a woman’s shoe. Cover each cutlet with a slice of prosciutto and then two sage leaves. Fold the veal in half and secure shut with a toothpick. Season each veal package with a tiny bit of salt and plenty of pepper.

Melt the butter in a large iron skillet over medium-high heat. When the froth subsides, lay the veal in the pan. (Do this in batches, rather than crowd the pan.) Sauté until browned on the edges, then turn and brown the other side. The veal should be just cooked through. Remove to a serving platter.

When all the veal is cooked, pour in the Marsala and stir to lift any bits stuck to the pan. Reduce until syrupy, then pour it over the veal. Remind guests to remove the toothpicks.