1. Cut veal into serving-sized pieces. Pat dry with paper towel and season all over with salt and pepper to your taste. Combine salt, pepper and flour in a shallow dish. Dip veal pieces one at a time into flour, coating both sides and shaking off excess. Transfer to a parchment paper-lined plate. Reserve excess flour.

2. Heat a thin layer of oil over medium-high heat in a large nonstick skillet. Brown veal, in batches, for 2 to 4 minutes per side, turning once, or until  golden and cooked to medium-rare to medium doneness at most. Transfer to a *warm platter. Add more oil to skillet and adjust heat as necessary between batches. Cover loosely with foil to keep warm.

3. Reduce heat to medium; add 1 tsp (5 mL) of the remaining oil to pan. Sprinkle in reserved flour; cook, stirring, for 1 minute. Gradually whisk in wine; simmer, stirring, for about 3 minutes or until slightly thickened. Stir in prosciutto, sage and Parmesan. Pour over veal to serve.

Tips: To pound cutlets to the desired thickness, place between 2 sheets of parchment paper and flatten with bottom of a heavy skillet or flat side of a meat mallet.

*To make ahead, place the cooked veal in an ovenproof dish, pour sauce top and let cool. Cover and refrigerate for up to 8 hours. Reheat in preheated 350°F (180°C) oven for about 20 minutes or until hot.