Cut the pork into 1cm-thick slices, put them between 2 pieces of baking paper and them beat them thinner with a rolling pin or the base of a pan. Pull the Parma ham into pieces big enough to fit over the pork, lay one on each and put a sage leaf on top, then pin them together with a cocktail stick.
Heat some oil and a knob of butter in a pan, add the veal pieces, sage-side down, and cook for 2 minutes, then turn them over and cook for another minute. Add the marsala and bubble the alcohol off for a few minutes. Serve with the orzo, using the sauce to dress the pasta.