Combine flour,salt,pepper and sage.
Dredge one side of the cutlet in the seasoned flour. Place one large or several smaller sage leaves onto the non floured side of the cutlet. Trim prosciutto slices to the shape of your cutlets and place one slice on each cutlet on top of the sage leaf,pressing down . Heat a non-stick skillet over medium heat with 1- 1/2 T. oil. When oil is hot,fry some sage leaves (for garnish) for 30 seconds until they are crispy. Remove to paper towels. Turn cutlets over to cook other side,another 3-5 minutes until the cutlets are cooked through. Remove the cutlets to warmed platter,prosciutto side up. Add the wine and deglaze the pan,reduce wine several minutes. Add the butter and melt for 30 seconds. Remove from heat,add lemon juice and parsley and stir to combine. Spoon sauce over cutlets. Garnish with sage leaves.