Preheat oven to 400 degrees. Cut veal in half, lengthwise. Heat small amount of oil and brown cutlets about 3 minutes. Put unwashed pan aside. Veal: Place cooked cutlets in greased baking dish. Put a slice of Tomme de Savoie on each cutlet, add 2 slices pancetta and top with rosemary sprig and sage leaves. Bake for 10 minutes, until Tomme de Savoie is melted.
Sauce: Brown chopped shallots (in unwashed pan used for cutlets). Add white wine, pour in cream and sprinkle with 1/4 cup grated Tomme de Savoie. Let the cheese melt before pouring over cutlets and serving.