1 small McIntosh apple—peeled, cored and cut into 1/4-inch dice
1/3 cup walnuts, coarsely chopped
1 ounce Bel Paese or Taleggio cheese, cut into 1/4-inch dice (about 1/4 cup)
1 large egg, lightly beaten
2 tablespoons dry bread crumbs
4 sage leaves, chopped
Salt and freshly ground white pepper
All-purpose flour, for dredging
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/3 cup sweet Marsala wine
In a bowl, combine the veal, apple, walnuts, cheese, egg, bread crumbs and sage. Season with salt and white pepper and mix with your hands until combined. Shape into 12 croquettes about 2 inches long and 1 inch thick.
Spread some flour on a plate. Roll the croquettes in the flour, tapping off any excess. In a large skillet, melt the butter in the olive oil until shimmering. Add the croquettes and cook over moderate heat until browned, 2 to 3 minutes per side. Transfer the croquettes to paper towels to drain.
Add the Marsala to the skillet and cook over moderately high heat for 2 minutes, scraping up any browned bits from the bottom of the pan. Arrange the croquettes on 4 plates, spoon the sauce on top and serve at once.