Place cutlets between sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
Combine sage, salt, pepper, and paprika; rub evenly on each side of cutlets. Cover.
Refrigerate 1 to 2 hours.
Dredge cutlets in flour, and shake off excess.
Melt butter in a large nonstick skillet over medium heat, and add olive oil. Add cutlets, and cook 3 minutes on each side or until lightly browned. Transfer cutlets to a serving plate, and keep warm. Reserve drippings in skillet for Sage Gravy. Garnish with fresh sage leaves, if desired.