4 small veal escalopes (about 75g each)
Salt and freshly ground pepper
8 sage leaves
4 thin slices parma ham
1 tblsp olive oil
1 tblsp butter
25ml (1flox) wine
25mls (1floz) stock( preferably veal)
Flatten the escalopes lightly with a meat mallet, if required.
Season with salt and pepper.
Put two sage leaves and a slice of ham on top of each escalopes, fold over or roll up loosely and secure with wooden cocktail sticks.
Heat the butter and oil in large pan and fry for 2-3 minutes on each side.
Take out and keep warm.
Add the wine and stock to the pan juices and season to taste with a little salt and pepper.
Place escalopes on plates and pour the pan juices around them.