Step 1

In a medium bowl, add flour, salt and pepper and stir together. Lay 2 sage leaves on each cutlet and then wrap two prosciutto slices around the middle of each cutlet, enclosing the sage. Flatten with the palm of your hand to help prosciutto adhere to the chicken. Dredge the cutlets in flour.

Step 2

In a large skillet, heat olive oil over medium-high heat. Cook 2 cutlets until golden brown on each side, about 3-4 minutes per side. Remove and repeat with remaining cutlets.

Step 3

Add wine and stock to skillet, scraping up the browned bits. Cook over high heat until it reduces by half, about 2 minutes. Remove from heat and add butter and minced sage leaves. Stir until butter is melted. Return chicken to pan and spoon sauce over.