2.Thinly slice bocconcini. Place four pieces of veal in an oiled medium shallow ovenproof dish; season. Top each with 3 sage leaves, 1 slice prosciutto, 2 slices bocconcini and another piece of veal. Repeat layering, ending with the bocconcini; you will have four stacks.
3.Pour sauce over veal stacks; sprinkle with parmesan. Cover dish with foil; bake for 20 minutes. Uncover; bake for a further 5 minutes or until browned lightly.
Use any left-over ingredients from this dish to make a delicious pizza topping. Spread the sauce over a store-bought pizza base, top with sliced bocconcini and coarsely chopped prosciutto if there’s some left. Cook in a hot oven until the base is crisp, then top with sage leaves before serving.