Veal Cutlets with Prosciutto and Sage (Saltimbocca Alla Romana)
Rinse and halve the zucchini. Thinly slice lengthwise. Rinse and dry the sage, then remove the leaves. Rinse and dry the meat, pound flat, and cut in half.
Top each half of meat with a slice of zucchini and prosciutto. Cover with 2 sage leaves, and secure everything with a wooen skewer. Heat the oil in a pan, and sear the cutlets. Season with pepper, remove from the pan, and keep warm.
Deglaze the pan with wine. Bring to a boil and reduce. Mix the flour with the butter (in a 1:1 ratio) and add to the pan. Cook until the sauce has thickened. Season to taste with salt and pepper. Arrange the skewers on plates, serve with the sauce, and garnish with lemon wedges.