Crush garlic cloves using the flat side of a knife blade and mix with a pinch of salt to form a garlic paste. Spread garlic paste on one side of the 4 cutlets. Place 3 sage leaves on each cutlet covered with garlic paste. Top each cutlet with the sage leaves with a prosciutto slice and close into a “sandwich” with the remaining 4 grain-fed veal cutlets. Secure together with tooth-picks as needed.
In a no-stick frying pan, heat 15 ml (1 tablespoon) of olive oil on high heat. Pepper cutlets and sear each side for 1 minute turning only once. Remove the cutlets from the frying pan and keep warm in their serving plates.
Deglaze the pan with the unsweetened apple juice and stir the bottom of the pan with a wooden spoon to mix in the juices from the meat. Reduce for 2 minutes and then pour over cutlets.
Serve with arugula and a pear salad.