Michael Symon is a genius!

1/2 cup flour
8 (4-ounce) veal cutlets (pounded into 1/4-inch thickness)
8 large sage leaves
8 slices proscuitto (thinly sliced)
1/2 cup Madeira wine
1 cup veal stock or beef stock
1 tablespoon unsalted butter
1/4 cup fresh parsley (finely chopped)
Kosher salt and freshly ground pepper (to taste)

Line a baking sheet with a baking rack and set aside.
In a shallow baking dish, add flour and season with salt and pepper. Whisk to combine and set aside.
On a clean workspace, season veal cutlets with salt and pepper. Top each cutlet with 1-2 sage leaves and then cover with a slice of prosciutto. Cover with plastic wrap and lightly pound the cutlets so that the layers begin to seal together. Uncover and dredge each cutlet in flour mixture, shaking off any excess. Set aside.
In a large saute pan over medium heat, warm olive oil. Add veal and cook, turning halfway through, until golden brown on both sides, about 2-3 minutes per side. Remove to prepared baking sheet and keep warm. Drain any fat from pan and return to heat. Add madeira and reduce until the pan is almost dry, with about 1-2 tablespoons liquid remaining. Add veal stock and bring to a simmer. Remove from heat, add butter and parsley and whisk to combine.
To serve:
Transfer cutlets to a platter and serve with the pan sauce spooned over the top.