Cover each of the schnitzels with a slice of Parma ham (I also like to take San Daniele) and a sage leaf and secure with a toothpick.
Fry the schnitzel in 3 tablespoons of hot butter until golden brown on both sides for about 2 to 3 minutes, remove, season the lower side with salt and pepper, keep warm.
Deglaze the roasting mixture with the white wine and let it boil down a little. Mix 2 tablespoons of butter into the sauce with a whisk and season with salt and pepper.
Serve the schnitzel with the sauce. There is also rosemary potatoes and a garden salad.