Take each veal scallopini and place 1 slice of prosciutto on each. Take 1-2 sage leaves and using a toothpick secure prosciutto and sage to veal.
Add salt and pepper to flour. Dredge each piece of veal lightly in flour mixture and set aside.
Heat cast iron pan with 1 TBL of butter and olive oil. Over medium heat place veal, prosciutto side down until crispy. About 1 minute, turn veal over to cook the other side. Remove from pan and keep warm.
Deglaze the pan with the white wine, scaping up the browned bits. Cook until it thickens into a sauce. Add the remaining 2 TBL of butter to sauce, stirring until creamy.
Remove toothpicks from veal and serve immediately with sauce.
