Arrange the pork cutlets on a work surface between sheets of plastic wrap. Using a meat mallet or heavy pot, pound gently until each cutlet is about ¼ inch thick, making sure not to tear the meat. 

Remove the plastic wrap and season the cutlets on both sides with pepper and then lay them flat on the bottom piece of plastic wrap. Top each with 2 sage leaves and gently press 1 slice of prosciutto against the meat to adhere, folding any excess around the other side. Cover with the top piece of plastic wrap and gently pound the prosciutto into the pork so it sticks and holds down the sage. 

Place flour on a large plate. Delicately dredge both sides of the cutlets, shaking to remove any excess flour. Set aside. 

In a large skillet over medium heat, add ½ tablespoon of the butter and the olive oil. As the butter begins to sizzle and turn slightly golden, add the cutlets, prosciutto side down, and fry until that side is crisp. Flip and cook until second side is lightly browned, about 1–2 minutes per side. Transfer cooked cutlets to a plate and cover with foil to keep warm.  

Stir wine into pan, scraping up any brown bits from the bottom. Simmer until wine is reduced by half, about 30–45 seconds. Add a pinch of salt and whisk in the remaining butter until the sauce is rich and glossy. 

To Serve family style, arrange cutlets on a platter, prosciutto side up. Pour the sauce over the top, garnish with remaining fresh sage leaves and serve with lemon wedges*. Alternately, plate the meal on four separate dishes with broccolini and carrot purée.  

*Chef Note: To elevate the recipe, cut the lemon in half and sear its flat side on a hot pan or grill for a few minutes to caramelize. Cut into wedges and serve with the dish.