Place the veal escalopes between sheets of non pvc cling film and using a mallet or rolling pin,
pound lightly to flatten out thinly to about 5mm / 1/4 inch thickness. Remove the cling film and
sprinkle the veal escalopes with lemon juice, salt and black pepper.
Place a sage leaf in the centre of each escalope. Top with a slice of prosciutto making sure it
just fits, then roll up the escalopes enclosing the prosciutto and sage leaves. Secure each
escalope with a cocktail stick.
Heat the olive oil and butter in a large non-stick frying pan and fry the onions for 5 minutes,
or until softened. Add the garlic and rolled escalopes and cook for about 8 minutes, turning
occasionally, until the escalopes are browned all over.
Add the Marsala wine and cream to the pan and bring to the boil, cover and simmer for 10
minutes, or until the veal is tender. Season to taste and then sprinkle with the parsley. Discard
the cocktail sticks and serve immediately with a selection of freshly cooked vegetables.