Cut veal cutlet in half and pound flat with the flat side of a meat tenderizer. Cover each veal cutlet with prosciutto and 1 sage leaf and secure with a toothpick. Melt 1 tablespoon butter in a frying pan, fry veal on each side for 2 minutes and season with salt and pepper. Remove veal cutlets from the pan and keep warm. Add wine to the pan, stir and bring to a boil.
Rinse scallions, trim and cut white and light green portions into about 2 cm (approximately 1 inch) long pieces. Heat remaining butter in a pan, sauté scallions, add frozen peas, cook over low heat and season with salt and pepper.
Arrange veal cutlets on plates, cover with wine sauce and serve with peas.