Sprinkle salt on each chicken cutlet evenly. Place 3 sage leaves on top of each cutlet. Wrap each cutlet with 2 prosciutto strips to keep sage leaves in place.

In a small bowl combine chicken broth, lemon juice and ½ teaspoon cornstarch. Whisk until smooth.

Over medium heat heat a large skillet. Add 1 tablespoon olive oil to pan and swirl to coat. Place chicken in skillet and cook for 2 minutes. Flip chicken and cook for an additional 2 minutes. Remove chicken from pan and place on a platter (keep warm).

Re-whisk cornstarch mixture and add to remaining 1 tablespoon oil in a pan, bring to a boil, stirring constantly. Cook until sauce is slightly thickened (approx. 1 min.) stirring constantly. Spoon sauce over chicken. Serve with lemon wedges ,if desired.