saltimbocca is my all-time favorite veal dish.
usually made with thin veal tenderloin medallions, one of the best i ever ate was prepared from a nice thick cut of veal ribeye, with a pocket cut and the sage and prociutto inside. flavorful and juicy.
if you use tenderloin, slice medallions, pound thin and sandwich 2 together with a slice of prociutto and a sage leaf between. use toothpicks to hold together. dust with flour just before sauteing. (you will need about 3 or 4 of these per serving if you use a cut from the loin, slice a pocket into it, place prociutto and sage leaf inside, and close pocket w/ a toothpick (or sage stem).
saute in clarified butter. remove to a plate when done. deglaze pan with marsala. then, off the heat, add some fresh butter, return the meat and swirl till the sauce emulsifies and the meat is coated. you can use a little finely chopped parsely or italian parsely, but i consider this optional.
don't forget to remove the toothpicks
and by the way, you may want to place this in the meat forum or veal sub-forum