Place the veal cutlets between 2 sheets of parchment paper and using a meat mallet or rolling pin, pound each cutlet thin, about 1/4." Season with salt and pepper to taste, mindful that the prosciutto will add a fair amount of salt.
Top with a slice of prosciutto and a sage leaf and use a toothpick to secure the layers.
Dredge the bottom of the cutlets in flour and set aside.
Heat the butter and olive oil in a skillet over medium high heat.
Add the cutlets and turn the heat to high. Cook for about 5 minutes until the edges begin to brown.
Remove the cutlets from the pan when they are done and set aside.
Then, add the white wine to deglaze the pan, scraping up any brown bits that may have stuck to the bottom.
Pour the sauce over the veal cutlets and you're ready to serve.
