Season the escalopes on both side with salt and pepper.
Place 3 sage leaves on the top side of each piece of pork then wrap 2 slices of prosciutto on each escalope and press firmly to seal.
Heat a frying pan with some olive oil. Cook the pork over a high heat on both sides until golden.
Remove from the pan and keep warm.
Pour the white wine into the pan and cook until the alcohol has evaporated. Season to taste.
Then melt the butter and remove the pan from the heat.
Serve the escalopes with the sauce, wilted spinach and Parmesan mash potatoes.