Once the butter is melted, place the veal in the pan sage-side down and brown for up to one minute. Be careful not to leave it too long, or the prosciutto will harden.
Flip each piece over and brown for another minute or so. Season to taste with salt and pepper.
Arrange the veal on a serving platter, remove the toothpicks, and cover with foil to keep warm.
Add the wine to the hot pan and stir to scrape up the sucs stuck on the bottom. Bring it to a boil, then cook for two to three minutes or until the sauce is reduced. The sauce should be silky and just thick enough that when you pull a spoon across the bottom of a pan, it leaves a clean trail behind it.
Remove the pan from the heat, stir in another dab of butter, and pour the sauce over the veal. Enjoy the veal saltimbocca while it’s still hot!