Lay the veal slices between sheets of baking parchment. Gently pound with a meat mallet until evenly thin, about 5 mm thick. This ensures tenderness and quick cooking.

Place a sage leaf on each veal slice, then top with a slice of prosciutto. Secure with a cocktail stick or small skewer to hold everything in place.

Sprinkle the veal lightly with flour on both sides, shaking off the excess. The flour helps achieve a golden crust and slightly thickens the pan sauce later.

In a large frying pan, warm the olive oil and half the butter over medium to high heat until the butter foams gently. Swirl the pan to coat evenly before adding the meat.

Place the veal prosciutto side down first. Cook for about 1–2 minutes until the prosciutto becomes crisp. Turn and cook the other side for another minute. Avoid overcrowding the pan; cook in batches if needed.

Remove the cooked veal and keep warm. Pour the white wine into the pan to deglaze, scraping up any browned bits. Let it simmer for 2–3 minutes until slightly reduced.

Add the remaining butter and swirl until melted and glossy. Taste and season lightly with salt and pepper; prosciutto already adds saltiness, so season carefully.

Place the veal back in the sauce briefly, coating each slice to absorb flavour. Heat gently for about 30 seconds, ensuring the meat stays tender.

Arrange the veal slices on warm plates. Spoon the sauce over each portion and garnish with extra sage if desired.

Serve immediately with lemon wedges and sides such as sautéed spinach, roasted potatoes, or a light green salad. The fresh lemon enhances the richness of the sauce beautifully.