Place the Escalopes on a board, cover them with cling film and beat each one with a meat mallet or rolling pin until they are about 5mm thick.  Place one sage leaf in the centre of each escalope, sprinkle with parmesan, and season with a little salt and a lot of black pepper. Top each with one slice of Parma ham, pushing down so the ham seals itself to the escalope.

Heat half the butter and the oil in a large, heavy-based frying pan, cook the Escalopes, ham side down, for two minutes, then turn them over and cook for a further one minute on the other side.  Remove and set aside to keep warm, ham side up, reserving the pan and its juices.

Preheat the grill.  Place two slices of mozzarella on each escalope and grill until the cheese starts to melt.

Meanwhile, add the chopped sage to the frying pan and cook for 30 seconds. Pour in the wine and stock and boil to reduce by half. Whisk in the remaining butter and season to taste.

Serve with new potatoes and steamed green beans.