You begin with slices of veal known as scallopine. Trim off any loose meat or connective tissue and pound them very thin between two sheets of wax paper (or plastic wrap), then lay a thin slice of prosciutto and a single sage leaf over each slice of veal. Skewer them all together with a wooden toothpick.

Then heat a skillet or sauté pan large enough to hold all your veal slices comfortably until properly hot (see link below) and add a bit of olive oil and butter. When the butter melts, add your veal slices, with the prosciutto and sage side facing down, and allow it to brown for just a minute. (NB: The prosciutto will harden if it fries too long.) Then flip each over and brown on the other side, again for only a minute or so, seasoning with salt (just a bit, since the prosciutto is already salty) and pepper:

Remove the veal slices from the pan and arranged on a warmed serving platter. Then deglaze the sucs that will have formed in the pan (assuming you've used stainless steel, see Notes below), remove the pan from the heat and swirl in a dab on butter until it has completely melted, and pour the resulting sauce over your veal slices and serve immediately.