veal cutlets (about 2½ ounces each), cut in half crosswise
thin slices prosciutto, cut in half crosswise
large fresh sage leaves
Fine sea salt
tablespoons unsalted butter
tablespoons dry white wine
Gently pound each veal piece between 2 sheets of plastic wrap to 1/8-inch thickness with flat side of a meat mallet or a rolling pin. Cover each veal piece with 1 piece prosciutto and 1 sage leaf; secure with wooden picks. Arrange veal on a large plate, prosciutto-side down; very lightly season with salt. In a 12-inch heavy skillet, melt butter over medium-high heat until foamy; in 2 batches, cook veal, prosciutto-side down, 2 minutes, then turn and cook 10 seconds more. Reserving skillet with pan juices, transfer veal to a large serving platter. Add wine to pan juices and boil 30 seconds, then whisk in 1 tablespoon water. Pour juices over veal.