Prepare the Veal: Lay out the veal slices on a work surface. If necessary, gently pound the veal slices to an even thinness using a meat mallet between two sheets of plastic wrap.

Assemble the Saltimbocca: Season each veal slice with a little salt (remember, prosciutto adds saltiness) and pepper. Place a slice of prosciutto on each veal slice, then top with two sage leaves. Secure the sage leaves to the veal and prosciutto with toothpicks or tie with kitchen twine.

Cook the Saltimbocca: In a large skillet, heat 2 tablespoons of butter and a splash of olive oil over medium-high heat. Once hot, add the veal slices, prosciutto-side down, and cook for about 1-2 minutes until the prosciutto is slightly crispy. Flip and cook for an additional 1-2 minutes on the other side. Transfer the cooked saltimbocca to a plate and tent with foil to keep warm.

Make the Sauce: Pour the white wine into the skillet to deglaze the pan, scraping up any browned bits. Add the remaining butter and stir until the sauce has slightly thickened.

Serve: Remove the toothpicks or twine from the saltimbocca. Spoon the sauce over the veal and garnish with additional sage leaves. Serve immediately.