Slightly pepper the veal and cover with prosciutto and a sage leaf, a bit of flour on both sides. Saute in butter over medium heat for 2 minutes on each side, and put the meat aside after that. Deglaze the pan with dry white wine to obtain a nive sauce. Serve with potatoes and a salad if you wish. If the prosciutto is not very salty you can put some salt on the meat along with the pepper. Buon appetito!