1) Place the veal chops on a work surface and season with salt and pepper. Place a slice of lemon on top of each chop. Top with one leaf of sage. Lay a large piece of prosciutto on each chop and press to seal.
2) Warm the olive oil in a large frying pan over medium-high heat. Place the veal chops in the hot oil, lemon side down. Saute until the prosciutto starts to caramelise, about two minutes. Turn the veal over and saute for another two minutes. Remove to a platter and set aside.
3) Deglaze the pan with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon. Add the chicken broth and reduce by half. Add the tomatoes, cream, salt, and pepper. Stir until combined and hot.
4) Pour the sauce over the veal and top with the remaining one teaspoon finely chopped sage. Serve immediately.