Slice the chicken breasts in half lengthwise to create ¼ inch thick cutlets. Pound them gently with a meat mallet and season with salt and pepper.

Lay a slice of prosciutto on each cutlet, followed by fresh sage leaves. Secure sage with toothpicks.

In a skillet, heat olive oil, add sage leaves, and fry for about 1 minute. Remove from skillet to drain excess oil.

Increase heat and cook chicken cutlets, prosciutto-side down, for 3-4 minutes until golden. Flip and cook for an additional 2-3 minutes.

Remove chicken, add white wine to deglaze, simmer for 2 minutes, then add chicken stock and melt in butter.

Return chicken to skillet, coat with sauce, remove toothpicks, and garnish with crispy sage before serving.