Clean, rinse and cut the snow peas in half diagonally. Peel and clean the carrots, cut them in half lengthwise and cut into bite-sized pieces. Cook sugar snap peas, carrots and peas in order in boiling hot salted water until al dente. Drain, rinse in ice-cold salted water and drain.
Dry the veal cutlets and between 2 sheets of plastic wrap or a cut open freezer bag, pound them a tiny bit thinner with a flattening iron or a stick casserole.
Cut in half or thirds, if desired. Heat a frying pan and pour in the oil and a sprig of sage. Roast the veal cutlets for about 2 min on each side. Season with fleur de sel and pepper.
In a second frying pan, melt the butter and foam it up.
Rinse the lime, rub dry, thinly grate the zest and squeeze out the juice.
Add the remaining sage, lime zest and 2 tbsp lime juice to the butter form. Drizzle half of the sage-lime butter over the veal cutlets.
Form the vegetables into the remaining lime butter and heat, tossing. Season with fleur de sel and pepper and serve with the cutlets.