Lay the escalopes between 2 sheets of clingfilm and beat with a rolling pin until wafer thin.
Season with salt and pepper, then lay a slice of Parma ham on each escalope, followed by a sage leaf. Secure the sage and ham in position with a cocktail stick, then lightly dust both sides of the veal with flour. Season again with salt and pepper.
Melt the butter with the oil in a large frying pan over a high heat. Add the escalopes and cook for 2–3 minutes on each side until golden brown. Add the wine to the pan and bubble until thickened and reduced by about half. Serve immediately, accompanied by boiled or steamed potatoes and/or a cooked green vegetable.