Place veal cutlets (450 g) between two sheets of plastic wrap and gently pound to about 1/4 inch thickness. Season with salt (¼ tsp) and pepper.

Lightly dredge each cutlet in flour, shaking off any excess.

A very light coating of flour

Place 2 sage leaves on top of each cutlet. Secure with a slice of prosciutto (8 slices) using toothpicks.

Heat olive oil (2 tbsp) and butter in a large skillet over medium-high heat until the butter is melted and the pan is hot.

Butter is melted and starting to bubble

Place the cutlets in the skillet, prosciutto (8 slices)-side down, and sear for 2-3 minutes, or until golden brown and the prosciutto is crisp.

Prosciutto is crisp and golden brown • Sizzling sound and savory aroma

Flip the cutlets and cook for another 1-2 minutes, or until the veal is cooked through.

Veal is lightly browned and cooked through

Remove the cutlets from the skillet and set aside. Deglaze the pan with white wine, scraping up any browned bits from the bottom of the pan.

Simmer the sauce for 1-2 minutes, or until slightly reduced.

Sauce has thickened slightly

Pour the sauce over the cutlets and serve immediately.