Put each escalope between pieces of greaseproof paper and, using a rolling-pin, bash to a thickness of 5mm (¼in). Season.
Wrap two slices of ham round each escalope and lay a sage leaf on top. Dust the escalopes on both sides with flour.
Heat the oil and butter in a large frying pan. Cook the veal on a medium heat for two minutes on each side, (if you’re using pork for three and a half minutes on each side) until golden and cooked through.
Remove and keep warm (just put them on a warm plate and cover with foil). Add the marsala to the pan, bring to the boil and let it bubble over a high heat until thickened and reduced by half. Taste for seasoning.
Plate the escalopes and spoon on the sauce. Serve immediately with sauté potatoes and green beans.