To begin, take the veal cutlets and place them on a clean surface. Season each cutlet lightly with salt and freshly ground black pepper. Keep in mind that prosciutto is quite salty, so use a light hand with the salt. Preheat your oven to 90°C (200°F) if you plan to keep the finished cutlets warm.

Place a fresh sage leaf on top of each cutlet, followed by a slice of prosciutto. Press down gently to ensure the prosciutto adheres to the veal. Use a toothpick to secure the prosciutto and sage in place by threading it through the centre of the cutlet. This will hold everything together as it cooks.

Next, lightly dust each veal cutlet with all-purpose flour on both sides, shaking off any excess. The flour helps create a delicate crust and will also thicken the sauce later. Set the prepared cutlets aside while you heat your pan.

In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium heat. Once the butter has melted and starts to foam, add the veal cutlets to the pan, prosciutto side down first. Be careful not to overcrowd the pan, cooking in batches if necessary.

Cook the cutlets for about 2-3 minutes on each side, until the prosciutto is slightly crisp and the veal is golden brown. The key is to achieve a good sear without overcooking the meat. Remove the cutlets from the pan and place them on a plate. Keep them warm in the preheated oven while you prepare the sauce.

In the same skillet, pour off any excess fat if needed, leaving about 1 tablespoon in the pan. Deglaze the pan with ½ cup of dry white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly and enhance the flavours.

Once the wine has reduced, stir in the remaining 2 tablespoons of butter. Swirl the butter into the sauce until it melts and creates a smooth, velvety consistency. This rich butter sauce complements the saltiness of the prosciutto and the tender veal.

To serve, remove the toothpicks from the veal cutlets and arrange them on a platter. Spoon the buttery wine sauce over the top of each cutlet, making sure to coat them evenly. Garnish with additional sage leaves if desired, and serve the Saltimbocca immediately with sides like sautéed vegetables or a light green salad.