Pound veal cutlet until flat. Heat butter and oil in a pan and fry sage leaves for one minute, remove from the pan and pat dry.
Place prosciutto and 1 sage leaf on each veal cutlet and secure with a toothpick. Fry veal cutlet quickly on each side for two minutes and season with salt and pepper.
Remove veal cutlets from the pan and keep warm. Deglaze the pan with wine, mix and simmer until liquid reduces. Serve veal cutlets on a plate with lemon slices. Serve with a fresh baguette if desired.