Place a pot of water over high heat and bring to a boil for the pasta.
Warm a platter in low oven.
Season chicken pieces very lightly with salt and evenly with finely ground pepper on both sides. Cover chicken carefully with prosciutto and set 2 leaves of sage on each piece of chicken. Stitch sage leaves in place with the toothpicks.
Lightly dredge the cutlets in flour then heat 2 tablespoons EVOO in a large pan over medium heat. Once oil is hot, add 1 tablespoon of butter and cook 4 cutlets a couple of minutes on each side to light golden. Place cutlets on the warm platter and cover loosely with foil. Wipe pan, add remaining 2 tablespoons EVOO and another tablespoon of butter and cook remaining chicken.