Note: The above measurements are just suggestions. Feel free to adjust the serving size and quantities according to your needs. This is an easy recipe to eyeball, or as the Italians say, quanto basta, use as much as needed!
If using chicken breasts or turkey cutlets, slice in half horizontally if too thick.
Pound the meat (veal, chicken, turkey) under plastic wrap or in a ziplock bag so that it is thin and even.
Season with salt and pepper to taste.
Place a layer of prosciutto and then a sage leaf on top. Secure with a toothpick.
Dredge both sides in flour.
Heat a few tablespoons of butter butter in a pan over medium heat (lower the temperature if it gets too hot so that the butter doesn't burn). Add more butter if the pan gets dry so that the meat doesn't stick.
Cook for a few minutes on each side until the meat is cooked through.
Add a splash of white wine or dry white Vermouth and let the alcohol cook off.
Add a few more tablespoons of butter as necessary and allow it to thicken into a creamy sauce.