Put the veal cutlets side by side on a sheet of plastic wrap.
Lay a piece of prosciutto on top of each piece of veal. Gently flatten the
cutlets with a rolling pin or meat mallet, until the pieces are about 1/4-inch thick.
Next, lay a couple of sage leaves in the center of each cutlet. Weave a toothpick
in and out of the veal to secure the prosciutto and sage.
Put some flour in a shallow platter and season with a fair amount of salt and pepper;
mix with a fork to combine. Dredge the veal in the seasoned flour, shaking off the excess.
Heat the oil and 1 tablespoon of the butter in a large skillet over medium flame.
Put the veal in the pan, prosciutto-side down first. Cook for 3 minutes to crisp it
up and then flip the veal over and saute the other side for 2 minutes, until golden.
Transfer the saltimbocca to a serving platter, move the toothpicks, and keep warm.
Add the wine to the pan, stirring as you go. Let the wine cook down for a minute to
burn off some of the alcohol.
Add the chicken broth and remaining tablespoon of butter,
swirl the pan around. Season with salt and pepper.
Pour the sauce over the saltimbocca, garnish with sage leaves and lemon wedges; serve immediately.
