Veal rolls stuffed with ham and cheese: the delicious dish is ready in the pan!

METHOD
Arrange the slices of meat on a cutting board and place a slice of ham and a slice of scamorza on top of each slice.
Fold the outer edges of the meat inwards and roll it up without draining too much, giving it the shape of a roulade. Place a sage leaf on the closure and secure it with a toothpick.
Heat a drizzle of oil and butter in a pan and place the meat rolls, dusting them with a little flour first. Brown the rolls on all sides, remove them from the pan and degrease the bottom, that is, remove the foam and part of the fat.
Put the rolls back in the pan, heat them and deglaze them with white wine. Dilute the preparation with hot broth and leave to cook for a few minutes.
Remove the toothpicks from the rolls, place them on the plate and sprinkle them with the cooking juices.