Beat the turkey escalope flat with a meat tenderizer. Cut the schnitzel in half and season with salt and pepper. Cover each cutlet with a slice of Parma ham and 2 sage leaves and roll up firmly.
Wrap each roll with 1 slice of Parma ham and fix it with 2 toothpicks. Wash and drain the tomatoes. Clean, wash and dry romaine lettuce. Put mozzarella, tomatoes and lettuce in a bowl.
Mix vinegar and sugar, season with salt and pepper. Gradually add olive oil, season with salt and pepper. Heat 2 tablespoons of oil in an ovenproof pan. Fry the Saltimbocca rolls on all sides over medium heat for about 5 minutes until golden brown.
Place the pan in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) and roast the rolls for approx. 7 minutes. Arrange the Saltimbocca rolls on a plate, spread the salad on the plate and sprinkle with Parmesan shavings.
Garnish with sage and add the remaining Parmesan cheese.