Cut the foal cutlets and ham slices into three pieces. Season the pieces of meat lightly with pepper and season with salt and top each with a slice of ham. Pin 1 sage leaf on top with a small toothpick.
Heat the butter in a large frying pan and roast the meat slices on both sides for 1/2 min, then remove. Deglaze the pan with Marsala, season generously with salt and freshly ground pepper and pour over the cutlets.
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!
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