Preheat oven to 180°C (350°F).

For each roulade, spread a prosciutto slice over each cutlet. 

Next, top with a cheese slice, 7,5 ml (1/2 tbsp.) of cranberries, and sprinkle with sage. Salt and pepper.

Roll up and secure with a toothpick at each end.

Heat butter and oil in a baking pan over medium-high heat. Add roulades and quickly brown on all sides. Salt and pepper. Bake for 7 minutes.

Serve with grilled beets and pesto pasta.