Prepare spaetzle according to the basic recipe.
Trim the veal and cut into bite-sized pieces.
Pull the prosciutto apart a little.
Heat olive oil in a frying pan and sear the veal on all sides. Set aside.
Separately, sauté sage and prosciutto briefly in a little olive oil (not too hot and not too long so the sage doesn’t burn).
Mix in spaetzle and veal with the escaped gravy and mix well.
Season to taste with salt and pepper.
Preparation Tip:
If you like a creamy sauce, you can add some whipped cream.
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