Place the veal cutlets between two sheets of plastic wrap and gently pound with a meat mallet to 1/4 inch thickness.

Lay two slices of prosciutto over each veal cutlet, then top with two fresh sage leaves.

Coat both sides of each cutlet evenly with all-purpose flour, shaking off any excess.

Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium heat until the butter is melted but not browned.

Add the veal cutlets to the skillet, prosciutto side down, and cook for 2 to 3 minutes until golden, then flip and cook for an additional 2 minutes.

Remove the veal cutlets from the skillet and set aside.

Pour 1/2 cup dry white wine into the skillet and deglaze by scraping up any browned bits from the bottom.

Return the veal cutlets to the skillet, add the remaining 2 tablespoons butter, and simmer for 1 minute to blend the flavors.

Transfer the veal cutlets to serving plates and spoon the pan sauce over the top before serving.