Place pork slices between two pieces of plastic wrap and using a meat mallet, poundpork slices to 1/4-inch thick or thinner.
Top each piece with a sage leaf and slice ofprosciutto.
Push down with palm of hand to make prosciutto stick and set aside.
Dothe same with remaining slices until all are complete.
Melt 1 tablespoon butter in large nonstick sauté pan over high heat.
Reduce heat,add pears and sugar, and saute until caramelized but not mushy, about 2 to 3minutes.
Remove from pan and set aside.
Melt 2 tablespoons butter and 3 tablespoons extra-virgin olive oil in large nonsticksaute pan over high heat.
Season pork scaloppini with freshly ground black pepper(no salt).
Working in two batches, add cutlets and saute for 1 1/2 minutes on each side.
Transfer cutlets to a platter as you proceed until all have been cooked.
Melt 1 tablespoon butter over medium heat in the same skillet.
Add shallots andsaute for 2 minutes.
Add 1/4 cup pear brandy, reduce to a glaze, then add chickenbroth.
Reduce to a third, then add heavy cream and 2 tablespoons pear brandy; boiluntil sauce thickens.
Add caramelized pears and remove from heat.
Arrange porkscaloppini on platter, top with sauce, and serve.