Chicken Saltimbocca

Pat the Four (5-ounce) chicken breast cutlets dry. Place it between 2 sheets of parchment paper and pound it to 1/4-inch (6-mm) thickness.
In a small bowl, mix together the 8 tablespoons semolina, 4 tablespoons grated Romano , 1 teaspoon minced parsley, salt, and pepper.
Working with 1 cutlet at a time, dip it in the egg wash, turning to coat both sides. Hold it above the bowl to allow any excess to drip off and then dredge it in the semolina mixture, turning and pressing to coat each cutlet thoroughly. Place the breaded cutlets on a plate.
Heat the 4 tablespoons (2 oz) unsalted butter and 2 tablespoons olive oil in a sauté pan over medium heat. When the butter has melted, add the breaded cutlets and cook until the underside is golden, 3 to 4 minutes.
Flip the cutlets and place 3 sage leaves on top of each cutlet and top with 1 slice prosciutto and 1 slice provolone. Cook just until the underside is golden, about 2 minutes. Transfer to warm serving plates.
Keep the pan over medium heat and carefully pour in the 4 ounces dry white wine and squeeze in the juice from 1 lemon wedge. Simmer and reduce slightly until you have about 1/4 cup. Taste and, if desired, season with salt and pepper to taste. (Keep in mind the finished dish will be plenty salty from the cheese and prosciutto.)
Pour the sauce around the cutlets, sprinkle with parsley if desired, and serve with lemon wedges for squeezing.