1.Preheat oven to 200°C/400°F.
2.Place one slice prosciutto on each schnitzel; top each with one slice of cheese and one sage leaf. Roll schnitzels to enclose filling; secure with toothpicks.
3.Heat half the oil in large flameproof casserole dish; cook veal, in batches, until browned all over. Remove from pan.
4.Heat remaining oil in same dish; cook onion, garlic and anchovy, stirring, until onion softens.
5.Add wine, stock, undrained tomatoes, potato, capers, olives and half the basil. Return veal to dish; bring to the boil. Cover dish; transfer to oven. Cook about 30 minutes or until potato is tender. Serve veal rolls sprinkled with remaining basil.
If you prefer to have pasta with the rolls, skip adding the potatoes. Recipe is not suitable to freeze.Note