Rinse cutlets, pat dry and flatten with a meat mullet.
Season with a little salt and pepper.
Top each cutlet with two sage leaves and a slice of proscuitto. Secure with wooden skewers or toothpicks.
Heat oil in a pan. Cook cutlets for about 1 minute per side. Remove from pan and thread remaining sage leaves decoratively on skewers.
Deglaze meat drippings with broth, bring to a boil and simmer for a few minutes. Season with lime juice, salt and pepper.
Arrange veal saltimbocca on plates and drizzle with sauce. Serve.