Combine flour and pepper. Trim excess fat from edges of veal chop and dry with paper towels. Dredge veal in flour, shake off any excess.
Transfer to cutting board and arrange 8-10 sage leaves over each one. Place 1 slice of prosciutto on top of each veal chop and allow to drape over the ends.[url href="undefined"][/url] [url href="undefined"][/url]
Heat 2 tablespoons oil in a skillet over medium heat. Carefully lay the chops in the pan, prosciutto-side down; cook until prosciutto is browned and crisp, about 4 minutes on each side. Add oil as needed. Transfer to wire rack set on rimmed baking sheet and keep warm in oven.
Pour off excess fat from skillet, and while off-heat, stir in white wine to deglaze the pan. Return to heat and simmer 5 minutes or until reduced to about 1/3 cup.
Stir in lemon juice, stock and garlic; simmer 3 minutes to reduce slightly. Turn heat to low and whisk in butter, 1 tablespoon at a time. Off heat, stir in parsley and season with salt and pepper, to taste.