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1
Place each escalope between two sheets of cling film or parchment. Pound with a meat mallet to an even 4–5 mm thickness. The escalope must be uniform: any thick point will be raw when the prosciutto has already crisped.
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2
Lay one fresh sage leaf on the smooth side of each escalope. Drape one slice of prosciutto over the sage, pressing it flat against the meat. Secure with a toothpick if needed to prevent lifting in the pan.
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3
Set a wide, heavy pan over high heat. Add the minimal knob of butter — just enough to film the surface — and let it foam and subside. This is where the dish lives or dies: the pan must be genuinely hot before the meat enters; a sluggish pan steams the prosciutto rather than crisping it, and the fat will not render fast enough to baste the meat beneath. Lay the escalopes prosciutto side down. Cook for 90 seconds maximum. The prosciutto will shrink at its edges, turn deeply golden at the surface, and the rendered fat will be audibly spitting.
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4
Turn the escalopes once and cook on the meat side for 90 seconds. The chicken is done when it yields only slightly to finger pressure and the underside has coloured to pale gold.
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5
Transfer the escalopes to warm plates. Pour off any excess fat, leaving the fond in the pan. Deglaze over high heat with the white wine, scraping the fond from the crisped prosciutto into the liquid. Reduce by roughly half — under 2 minutes. Draw the pan off the heat, swirl in the cold butter until the sauce is lightly glossy and just coats a spoon. Spoon over the escalopes and serve immediately.