|Thinly sliced veal cutlets||4 Large|
|Ham slices||4 Large, uncooked (Very Thin)|
|Fresh sage leaves||4|
|Olive oil||1 Tablespoon|
|Marsala||150 Milliliter (1 Small Glass)|
Place veal slices on a cutting board and beat until very thin with a meat hammer; divide each slice into 2 or 3 pieces.
Season meat with salt and pepper and dredge with flour.
Cut the ham into pieces the same size as veal.
Place a sage leaf on each piece of veal and top with a slice of ham.
Secure with wooden pick.
Heat several tablespoons olive oil in skillet; add the meat and saute slowly until golden brown on both sides.
Remove meat to heated platter and keep warm.
Scrape drippings from bottom of pan; add the wine and simmer gently several minutes.
Pour over the meat.
Serve with tried semolina slices.
To prepare semolina: Cook semolina (or cornmeal) with milk until very thick.
Season with salt and turn into a small loaf pan or spread on a shallow plate.
Allow to chill until firm, then turn out onto cutting board and slice 1/2 inch thick.
If chilled on a platter, turn onto board and cut into rectangles.
Coat with bread crumbs and fry in hot oil (or other shortening) until golden.