Place the veal escalopes between 2 sheets of non-stick baking parchment and lay on a chopping board. Flatten the escalopes using a rolling pin. Remove the top layer of baking parchment and place a slice of mozarella and a sage leaf on top of each escalope. Roll the escalope up and secure with a toothpick. Season with salt and pepper.
Fry the escalopes using the olive oil until each escalope is golden brown on both sides.
Deglaze your frying pan with the white wine. Check the seasoning.
To cook the new potatoes, place in a pan of cold salted water. Bring to the boil and cook the potatoes until tender.
Serve the veal alongside the potatoes.
«Serve this veal dish with your favourite kind of potatoes - fry them in a little olive oil and add some fresh herbs for one alternative.»