Place the veal between 2 sheets of plastic wrap or greaseproof paper and pound with a meat mallet or rolling pin until the veal is approximately 6mm thick throughout. Peel off the plastic wrap or greaseproof paper and season the veal lightly with salt and pepper on one side.
Turn the veal over to seasoning side down. Lay 1 sage leaf in the centre of each slice of veal. Cover the veal with a slice of prosciutto, then lightly dust each side in flour.
Heat the olive oil and half of the butter in a large frying pan over high heat. Add 4 of the veal slices, prosciutto-side down, and cook for one minute on each side. Transfer to a plate and repeat with the remaining 4 veal slices. Remove the veal from the heat.
Reduce the heat to medium. Add the remaining butter and roughly chopped sage. Cook until the butter is melted, then add white wine. Bring the liquid to a simmer, continuously stirring and scraping up any browned bits. Return the veal to the frying pan, prosciutto side up and cook for 3 minutes or until the veal is just cooked through. The sauce should be well combined and slightly thickened.
Spoon the sauce over the Veal Saltimbocca alla Romana and serve immediately – buon appetito.