Veal Saltimbocca

Trim any excess fat from the veal and slice into 4 pieces. Pound each slice thin under plastic wrap.
Top each slice with a prosciutto piece and a fresh sage leaf.
Lightly dredge the veal cutlets in flour. In a hot skillet, saute cutlets in a mixture of oil and butter until golden on both sides.
Discard excess fat, add the white wine to deglaze, and reduce the sauce slightly. Optional: Add a spoon of veal demi-glace for a richer sauce.
Arrange the cutlets on a plate alongside sliced baked potatoes and steamed asparagus. Spoon the reduced wine sauce over the veal and vegetables.