Method

• 1.
  Place each veal escalope between plastic wrap and pound with a meat mallet until about 5mm thick. Halve each flattened veal piece widthways, then season meat.
• 2.
  Lay a piece of prosciutto on each veal piece and top with 2 sage leaves. Secure with a toothpick.
• 3.
  Heat oil and half the butter in a large, shallow frypan over high heat. When very hot, cook veal, prosciutto-side down, for 1 minute (in batches if necessary). Turn and continue cooking for a further 30 seconds, then transfer to a plate and keep warm. Pour wine into the pan to deglaze.

• 4.
  Bring to a boil and simmer over medium heat for 3-4 minutes until reduced, scraping up bits on the bottom of the pan.
• 5.
  Add the remaining butter and stir to melt.
• 6.
  Serve the veal with the sauce poured over, accompanied by baby green beans.