Rinse the cutlets, pat dry and pound a little flat if needed. Season with pepper, wrap each with a rinsed sage leaf and a slice of prosciutto. Secure with toothpicks.
Cook in a pan in hot oil on each side for 1-2 minutes. Remove from pan and deglaze the drippings with the wine. Vigorously boil. Whisk the butter into the sauce. Season with salt and pepper, place the meat again briefly in the pan to heat. Serve the cutlets on plates or a plate and drizzle with a little sauce. Serve with a fresh salad and chilled Rose.