Place a piece of prosciutto and one sage leaf on each veal scallop. Using a toothpick, secure the prosciutto and sage leaf to the scallop. Add salt and pepper to the flour and dust each scallop with the flour. Heat a small amount of the butter and olive oil together, when warm add the veal and cook gently on both sides for about 2 minutes. Add about 2 tablespoons of the white wine and continue cooking until the wine has evaporated. When you have cooked all the scallops, pour the remaining wine in the pan, add the water and reduce until you have a very light sauce. Place 4 veal scallops on each plate and spoon over remaining sauce.