A delicate and less filling meal that will leave one completely satisfied at the end of lunch or dinner.

Serves 2-4

2 Tablespoon Olive Oil
1 Teaspoon butter
1/2 onion dice
4 Slices of Veal Sirloin Steak
4 Slices of Prosciutto Crudo
4 Sage leaves
4 Tooth Picks
1/2 cup Marsala
Black Pepper

Directions
In a skillet over low heat on stove top, add Olive Oil butter, Onions. Allow to saute for 5 minutes until onions become clear, (translucent). On cutting board place the 4 Veal Steaks, salt each slice. Lay on top of each veal one 1 slice of Prosciutto and 1 Sage leaf. Insert a tooth pick through each sage leaf and into the meat in order to attach the veal, prosciutto and sage together. Place into the skillet with onion, cover skillet with a lid and allow to slowly brown for 3 minutes. Uncover lid and add Marsala and Black Pepper to taste. Cover Skillet and allow to simmer for 4 minutes. Remove meat from fluid place onto plates. In a bowl, place 1 tablespoon flour. Slowly add in fluid from skillet, whisking continuously. Add all back into pan to re heat.

Place each slice of meat on an individual plate, top off with sauce and serve with a side of Arugula Salad.

Arugula Salad
2 Cups Arugula
2 Cups green lettuce
1/4 cup Grated or Shredded Parmesan Cheese
1 teaspoon Balsamic Vinegar Glaze
1 Tablespoon Olive oil
1/2 teaspoon Cracked Pepper

In a bowl, add all ingredients.  Toss with spoons and serve with meat.
Top off with balsamic Vinegar Glaze,  Olive Oil Pepper.