With toothpick, pin 1 slice proscuitto and 2 sage leaves to each chicken cutlet.
Dredge both sides of cutlet in flour.
Cook pasta/noodles. Put in a serving dish.
Fry cutlets in a little oil, then put on top of noodles (cover with foil to keep warm).
Deglaze pan with marsala, reduce for a couple minutes.
Add chicken broth and butter to make sauce.
Pour on top of chicken & noodles.
Sprinkle parsley on top. Serve with parmesan cheese.
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