On a work surface, lay cutlets between two sheets of plastic wrap. Pound with a meat mallet until about 1⁄8-inch thick. Sprinkle with salt and pepper. Place 1 or 2 thin slices bresaola on top of each piece of veal, pressing it against the meat with your fingers. Place 1 or 2 sage leaves on top of each bresaolo slice, and use toothpicks to hold everything together. Place flour on a tray and dip each prepared cutlet in flour, shaking off any excess. Heat olive oil in a large skillet over medium heat. Place in skillet, veal side down, and sauté the saltimbocca until veal is browned. Turn saltimbocca over and continue cooking until veal is cooked through. Serve warm with their drippings drizzled on top.GOES WITH: Italian Mashed Potatoes