Mash together garlic with salt and pepper to taste (keeping in mind that the prosciutto in the next step is also salty) to form a paste.
Spread a little of the paste on veal (or turkey) cutlets and arrange 3 sage leaves atop each. Cover each cutlet with 2 thin slices of prosciutto. Secure the prosciutto and sage with wooden picks.
In a large, heavy skillet, heat 2 tablespoons olive oil until shimmering. Sauté 2 veal cutlets at a time, prosciutto side down, for about 1 minute. Turn over and sauté 30 seconds, or until the veal is just cooked through.
Transfer the cooked saltimbocca to a platter and loosely cover with foil to keep warm. Repeat, adding more oil, until all the cutlets are cooked.
Pour off any excess oil from the skillet, then pour in Marsala wine and deglaze the skillet, scraping up any brown bits. Boil until the liquid is syrupy. Pull off and discard the toothpicks from the cutlets, drizzle the sauce atop, and serve.
Beverage pairing: Erik Banti Morellino di Scansano, Italy. The dish is deceptively simple, as is the wine. Morellino di Scansano is near Chianti and the grapes are basically the same. Sangiovese provides tart cherry fruit, wild herbs, and some earthiness, while a little Cabernet and Merlot offer some mintiness to fence with the sage.
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