Top each veal slice with a slice of prosciutto, 1 ounce mozzarella and a fresh sage leaf. Roll each piece of veal like a cigar; dust in a little flour. Using care to prevent the filling from falling out, saut� meat in olive oil until golden brown on all sides. About halfway through the browning process, add mushrooms to the pan; stir to coat with olive oil. If necessary, add 1 tablespoon butter. Add garlic; stirring to release the aroma, saut� 1 minute more. Carefully add the Marsala wine. Turn veal as needed to allow the mushrooms to achieve a Marsala glaze. Serve with pasta and a side of vegetables. Makes 2 servings.