Perugia Veal Escalopes

In a wide, shallow pan, combine the olive oil, lemon juice, sage leaves and grated lemon zest. Add the anchovies, ham, chicken liver, capers and garlic. Lay the veal on top and sprinkle with salt and pepper. Put the pan on moderate heat and cook for about 15 minutes, turning the meat several times. (If the pan is not large enough to accommodate the 8 scaloppine, divide the ingredients that make up the sauce into 2 batches, and cook half at a time.) Serve the meat hot, in the sauce.