Melt 1 tbsp butter in heavy saucepan over medium heat.
Add chopped shallots, sage, thyme and bay leaf and saute for 2 min.
Add white wine and both stocks and boil until mixture is reduced to 1/2 cup, for about 20 minutes.
Add cream and boil until reduced to sauce consistency, about 2 min.
Season with salt and pepper.
Pound each chop between sheets of waxed paper to 1/2-inch thickness.
Sprinkle veal with salt and pepper.
Dredge veal in flour; shake off excess.
Heat 2 tbsp olive oil in heavy large nonstick skillet over medium-high heat.
Working in batches, add veal to skillet and saute until cooked through, about 3 minutes per side.
Wrap 1 prosciutto slice around center of each piece of veal.
Arrange 2 veal piece on each plate.
Strain sauce, if desired.
Bring sauce to simmer.
Pour around veal and serve immediately.
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