Veal Cutlets With Prosciutto and Sage Recipe

Ingredients (10)

• 1 pound thin veal cutlets, or veal scallops, about 8 playing card-sized pieces
• 8 slices prosciutto di Parma
• 8 sage leaves
• 1/4 cup all-purpose flour, more or less for dredging
• 2 tablespoons unsalted butter
• 1 splash extra-virgin olive oil
• 1 to 2 tablespoons white wine
• 1 teaspoon lemon juice
• Salt, to taste
• Freshly ground white pepper, to taste