Place the veal schnitzels between two baking papers and pound them very thin.
Press the citron juice over the meat and let them rest for 30 minutes.
Chop the sage leaves. Rub half of it on the meat.
Sprinkle the salt and pepper on the meat, and place 1 slice of prosciutto ham on each schnitzel. Stick a toothpick on the meat so secure the ham.
Melt the butter in a frying pan and fry the remaining sage for 1 minute.
Fry the meat for 3 minutes each, add the wine and cook for 2 more minutes.
Place the meat on a plate and serve together with pasta.