On a large plate add blanched almond flour, sea salt and pepper. Combine well
Dredge the veal slices into the four and give a little shake. Put to the side of the plate.
Heat a large sauté pan over medium heat and add 2 tablespoons of olive oil and 2 tablespoons of butter. Let pan heat up but do not let the butter turn brown. If you need to add more olive oil -do it before you add the veal.
Gently sauté both sides on each side. Only flip once. Wait until each side is brown (about 2 minutes).
Add wine and using a wooden spoon scrape up any brown bits in the pan. Add in sage leaves. Let wine reduce to it is almost evaporated.
Place on individual plates, covering the slices with the sauce, sage leaves and serve warm and garnish with green scallions.
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