Lay out cutlets on a work surface. Flatten cutlets with a meat tenderizer. Lightly season with salt and pepper and place a sage leaf on each cutlet, followed by a slice of prosciutto.
Dredge each cutlet lightly in flour.
In a large skillet, heat oil and butter over medium high heat. Add the veal cutlets, a few at a time, and cook for 2 tò 3 minutes or until̀ well colored and turn them over halfway through cooking. Set aside to keep warm.
In the same skillet, pour in the red wine or broth and simmer for 3 to 5 minutes, scraping the bottom of the pan with a wooden spoon to loosen any particles. Adjust the seasoning.
Arrange veal cutlets on plates and drizzle with sauce.
Serve with blanched rapini sautéed in butter with red onion and parmesan