Preparing the cutlets

• Place a cutlet down onto a cutting board. Lay a piece of prosciutto on top. Using a tenderizing mallet, pound the prosciutto into the cutlet as your are thinning out the cutlet.
• Add a fresh sage leaf and fasten with a toothpick.
• Into a shallow bowl, add flour, salt and pepper. Dredge each piece in the flour mixture and shake off the excess.
• Into a saute pan, add 2 tbsp of butter and a few tbsp of olive oil. Once hot, add the cutlets prosciutto side down, sear on each side for 2-3 mins depending on the thickness. Remove from the pan and set aside.
• Into the same pan, add white wine and using a wooden spatula scrape the brown bits off the pan. Once the alcohol has cooked out, add in 2 tbsp of butter to melt.
• Pour this sauce over the veal and enjoy with a salad, rice or roasted potatoes!