Pound the veal slices with a meat mallet to break up any fibers—this will make the meat especially tender. Lay the slices out on a work surface, lightly season each with salt, and place a slice of prosciutto in the center of each one.

Roll up each slice and secure it with a toothpick and a sage leaf. Dredge each roll lightly in flour, shaking off any excess. Heat a skillet and melt the butter; once it starts to foam, add the rolls and brown them.

Turn the rolls to brown the other side until they are a nice golden brown. Add the white wine and let it cook off for about three minutes. If needed, add 1/4 cup water (about 60 ml), cover, and cook for about 20 minutes. Adjust salt to taste, garnish with a few sage leaves, and serve.