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1
In a large skillet, melt 1 tablespoon of the butter.
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2
Add the sage leaves and cook over moderate heat, turning once, until crisp, about 4 minutes.
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3
Transfer the sage leaves to paper towels to drain.
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4
On a work surface, arrange the veal scaloppine in pairs that are roughly the same size and shape; season very lightly with salt and pepper.
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5
Working with 1 pair of scaloppine at a time: Set half a slice of prosciutto in the center of 1 scaloppine, leaving a narrow border all around.
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6
Top with one-sixth of the pecorino and another half slice of prosciutto and the second piece of veal scaloppine.
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7
Using a meat pounder, gently pound the scaloppini to a uniform thickness, pounding around the edges to seal.
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8
Repeat with the remaining veal, prosciutto and pecorino.
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9
In each of 2 large skillets, melt 1 tablespoon of the butter in 2 tablespoons of the olive oil.
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10
Dust the stuffed scaloppine with flour, tapping off the excess.
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11
Add 3 to each skillet and cook over high heat, turning once, until browned, about 4 minutes.
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12
Transfer the scaloppine to a large platter.
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13
Divide the shallots between the skillets and cook over moderate heat, stirring, until softened, about 2 minutes.
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14
Off the heat, add 1/4 cup of the Cognac to each skillet, scraping up any browned bits stuck to the bottom.
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15
Simmer over moderate heat until nearly evaporated, about 1 minute.
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16
Add half of the cream and chicken stock to each skillet and bring to a boil.
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17
Season with salt and pepper and boil until the sauce is reduced to 1/2 cup, about 2 minutes.
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18
Strain the sauce into a heatproof cup and wipe out the skillets.
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19
Return the sauce to the skillets and whisk 1 tablespoon of butter into each.
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20
Return the scaloppine to the skillets along with any accumulated juices and simmer over moderate heat, turning once, until coated with sauce, about 1 minute.
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21
Transfer the scaloppine to plates and spoon the sauce on top.
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22
Garnish with the fried sage leaves and serve right away.
