Preheat oven to 250 degrees F.

Pound each veal cutlet to 1/2 inch thickness.

Season both sides of the veal cutlets with 1/2 teaspoon all-purpose seasoning.

Place one slide of prosciutto on top of each cutlet and then top with one sage leaf.

Place the flour in shallow dish and stir in remaining 1/2 teaspoon of all purpose seasoning.

Dredge both sides of each cutlet in the flour, carefully shaking the cutlet to remove the excess flour.

Add the olive oil to a large skillet over medium-high heat.

When the oil is shimmering, place the cutlets into the skillet, prosciutto side down. Be careful not to overcrowd the pan. Cook the veal in batches if necessary.

Cook the veal for 3-4 minutes per side or until the internal temperature reaches 145 degrees F.

Transfer the veal to a baking sheet and place in preheated oven.

In the same skillet that you cooked the veal, add the shallots and cook over medium-high heat for 1-2 minutes or until translucent.

Ad the minced garlic and cook for 30 seconds longer.

Pour in the white wine and scrape up any browned bits on the bottom of the skillet. Cook for 2-3 minutes, or until reduced by 1/2.

Stir in the flour until a paste forms.

Pour in the chicken stock and whisk into the flour paste until no lumps remain. Simmer for 3-4 minutes.

Stir in the butter, all purpose seasoning blend and the minced sage. Whisk until the butter is melted.

Remove the veal from the oven and transfer to a serving platter. Drizzle with the pan sauce before serving.