Pound each veal cutlet to ¼ inch thickness using a meat mallet or rolling pin between two sheets of plastic wrap. Pat dry completely with paper towels. Season both sides lightly with salt and black pepper.
4 veal cutlets, salt and black pepper
Place 2-3 fresh sage leaves on one side of each cutlet. Lay one slice of prosciutto over the sage, pressing to adhere. Secure all layers with 1-2 soaked toothpicks to keep them flat during cooking.
4 slices prosciutto, 8-12 leaves fresh sage, toothpicks
Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat until butter foams. Add cutlets prosciutto-side down, cooking 1-2 minutes until golden and slightly crispy. Flip and cook another 1-2 minutes until veal reaches 145°F internal temperature. Remove cutlets to a plate and let rest.
3 tbsp unsalted butter, 2 tbsp olive oil
Add remaining 2 tablespoon butter to the skillet. Pour in ⅓ cup dry white wine, scraping browned bits from the bottom. Simmer 2-3 minutes until reduced by half and thickened slightly. Stir in 2 tablespoon lemon juice.
3 tbsp unsalted butter, 0.33 cup dry white wine, 2 tbsp lemon juice
Remove toothpicks from the rested veal cutlets. Spoon the pan sauce over each cutlet and serve immediately while edges remain crispy.
toothpicks
