Method:
1 Preheat oven 200°C fan forced.
2 Cut a pocket in the middle of the veal cutlet. Press the fontina cheese and sage into the pocket, wrap prosciutto around the cutlet, season with salt and pepper.
3 Heat oil in a frying pan over high heat. Add veal, cook 2 minutes each side until golden then transfer to oven and roast for 6 minutes for medium or until cooked to your liking.
4 Place veal cutlet on a plate, top with parsley and drizzle with olive oil and balsamic vinegar.  Serve.