After flatten the veal schnitzels between two sheets of cling film, sprinkle them with salt and freshly ground pepper. Cover each schnitzel with 2 sage leaves and then wrap them in a slice of Parma ham. Add some salt and freshly ground pepper to the beaten eggs. Press both sides of the schnitzels into the flour, shaking off the excess. Dip them into the egg mixture and then press both sides firmly into the breadcrumbs.
Heat the butter in a non-stick frying pan and fry the veal schnitzels until they are golden brown and crispy, and the meat is just cooked on the inside. Add two dessert spoons of water or meat stock to the butter left in the pan, then bring it up to the boil. Strain it through a fine sieve and serve separately.
Serve with: Broccoli and sauté potatoes with rosemary.