Lay the cutlets flat on a clean, dry work surface. In a small bowl, mix the cheese
. Evenly divide this mixture among the 4 cutlets, placing the mixture in the center of each cutlet
. Season with salt and pepper. Fold in half being careful that none of the cheese and prosciutto stuffing
escapes. Secure sides with toothpicks. Dredge
rolls in flour.
Heat a 12-inch saucepan
over medium-high heat. Add the 3 tablespoons of butter and cook until the butter
foams. Add the veal
rolls to the pan and brown on all sides, about 5 minutes per side. Use tongs to carefully turn the rolls. Remove rolls and keep warm. Add the sage leaves to the pan and pour in the wine. Continue cooking over high heat until the wine evaporates. Swirl in the remaining 1 tablespoon of butter. Serve immediately with a sprinkling of Emmental
cheese on top.