With a meat hammer, beat the meat until tenderize.

Thinly cut 4 slices of Bon Truffle, and layout each slice on top of the Veal Scaloppini, with fresh spinach and sage; Make 4 rolls.

In a large skillet, heat extra virgin olive oil over a medium heat, add the rolls and season with salt, pepper and just a bit of white wine.

Cover and let it cook for 5 minutes at a low heat, once ready, add sage and drizzle with extra virgin olive oil.