Start by pounding your veal schnitzels very thin. This is easiest done using a meat mallet and placing the meat between 2 plastic bags.

We typically cut our pounded schnitzels into 3 parts.

Then, divide your thin slices of ham in two.

Sprinkle salt and pepper on the meat. Then place a slice of ham and a sage leaf on each piece of meat. Roll the meat around the filling and secure with meat pins (or toothpicks or similar).

Sprinkle the flour onto a small plate and dredge all the pieces of meat in it on both sides.

Heat a heavy-bottomed pan over high heat and fry the meat for 1 minute on each side in a mix of butter and olive oil.

Turn down the heat and add the white wine.

Let it simmer for 7-10 minutes and then remove the meat.

Turn up the heat and reduce the liquid until there is a large spoonful per person.

Serve the meat immediately with a spoonful of sauce over it.