Pound cutlets flat. Heat butter and oil in a pan and swirl the sage leaves for one minute, remove and pat dry. Secure prosciutto and 1 sage leaf with a toothpick on each cutlet and cook on each side two minutes quickly and vigorously. Season with salt and pepper. Keep veal cutlets warm and cook the gravy with the wine.
Arrange on plates with some sauce. Serve with ciabatta and a dry white wine.