Prepare the pork by cutting slits in the fat and muscle. Place a sage leaf and a slice of prosciutto on each pork slice, pressing lightly to adhere. Season the prosciutto side with pepper, flip, and season the other side with salt and pepper. Dust with flour and shake off excess.

Heat olive oil, butter, and the remaining sage leaf in a pan over medium heat. Place the pork with the prosciutto side down and cook until browned. Flip and cook for 1 minute, then add white wine and simmer until the pork is cooked through. Remove from the pan.

Add lemon juice to the pan and simmer until the sauce thickens.