Prepare all the ingredients. Trim any excess fat from the veal cutlets. To make them thinner, place each cutlet between sheets of parchment paper and gently pound with a rolling pin. Cut each cutlet into four pieces and set aside.

Wash and thoroughly dry the sage leaves. Slice the prosciutto. Now assemble each piece: place a piece of veal, top with a slice of prosciutto, add a sage leaf, and secure everything with a toothpick.

Put some flour on a plate—you won't need much. Lightly flour only the underside of each piece of veal.

Heat a skillet with a drizzle of olive oil. When the oil is hot, add the veal pieces and cook for a few minutes over low heat, floured side down only. Pour in the white wine to deglaze, let it evaporate a bit, then cover the pan to finish cooking. It only takes a few minutes. Taste before adding salt, since the prosciutto is already quite salty.