Method

• 1.
  Cut the schnitzels into long, thin triangles, about 3cm across at the widest end. Trim prosciutto to the size of the veal triangles. Top each veal triangle with some prosciutto and a sage leaf, then thread through a metal or soaked wooden cocktail skewer to secure.
• 2.
  Heat the oil in a large frypan over high heat. In batches, add skewers prosciutto side down and cook for 1 minute each side or until browned. Transfer to a plate. Add wine to the pan and cook over high heat until reduced by two-thirds. Return skewers to pan and turn to coat in liquid, then serve.