1/4 cup all-purpose flour
4 fresh whole sage leaves
4 chicken cutlets
4 slices thinly sliced prosciutto
4 teaspoons olive oil
In a shallow bowl, stir together the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
Lay 1 sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around the middle of each cutlet, encasing the sage. Flatten with the palm of your hand to help the prosciutto adhere to the chicken. Dredge the cutlets in the seasoned flour; top off excess.
In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Cook cutlets, in batches, until golden brown and cooked through, 3 to 4 minutes per side. Remove the cutlets, and keep warm. Repeat with any remaining cutlets.