Veal Involtini with Prosciutto and Parmesan

Sprinkle each scaloppine with ¼ tsp. thyme, ¼ tsp. rosemary, and pepper (do not add salt). Top each with 2 basil leaves, 2 mint leaves, 1 slice prosciutto, and ⅛ of the cheese. Roll up tightly; secure with a toothpick or tie crosswise with 2 pieces of kitchen twine spaced about 1" apart. Do ahead: Can be made 1 day ahead. Cover; chill.

Dredge rolls in flour; shake off excess. Heat oil in a large nonstick skillet over high heat. Add rolls; brown on all sides, about 3 minutes total. Transfer to a plate. Add ½ tsp. thyme, ½ tsp. rosemary, sage leaves, bay leaves, and garlic to skillet. Stir until garlic begins to brown, about 1 minute. Remove from heat; add brandy. Return to heat and cook until slightly reduced, about 2 minutes (brandy may ignite). Reduce heat to medium-low; add cream. Return rolls to skillet; simmer until sauce thickens, about 2 minutes. Turn rolls. Cover; simmer until cheese melts, about 4 minutes. Remove toothpicks or twine.

Place 2 rolls on each of 4 plates. Season sauce with salt and pepper, spoon sauce over rolls, and serve.