Cut three slices of veal escalope per person
Put a slice on a piece of cling film, one on top and one under the meat. Beat with a heavy flat knife on the surface to make it a little thinner.
Cover every piece of meat with the parmaham, chopped sage and pepper.
Make a roll and tie it up with a wooden stick.
Pan fry in butter or oil and finish with white wine or marsala wine. Chop a few lumps of butter to make the sauce thicker.
Serve immediately.