Season the cutlets with salt and pepper.
Cover the cutlets with sage leaves and a slice of prosciutto.
Attach the prosciutto to the veal with toothpicks.
Pour cornstarch into a shallow mixing bowl and coat the underside of each cutlet.
Heat extra virgin olive oil in a large skillet and add the cutlets prosciutto-side up.
Cook for a couple of minutes until the veal no longer appears pink.
Flip the cutlets on the other side and cook for 10 seconds.
Flip the cutlets over again and transfer them onto a plate.
Add butter and a few sage leaves into the skillet and cook until the butter has melted.
Blend with wine and cook over medium-low heat. Keep stirring until the sauce begins to thicken.
Add in lemon juice and season with salt and pepper at the end.
Pour the sauce over each veal cutlet and serve.