Three 1-ounce veal cutlets
Salt and freshly ground black pepper
3 fresh sage leaves, plus 1 ounce fresh sage, cut into chiffonade, for garnish
3 thin slices prosciutto
1/2 cup all-purpose flour
3 ounces unsalted butter
1/2 ounce sweet Marsala wine
1/2 ounce sherry
1/2 ounce dry white wine
2 ounces chicken stock
2 ounces beef stock
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