Place the escalopes in between two sheets of clingfilm and bat out until very thin with a rolling pin. Discard the clingfilm.
Season the veal and place a slice of cheese and two sage leaves on top of each escalope. Top this with a slice of Speck.
Roll the escalope up into a roulade and secure with a toothpick. Repeat for all the veal slices.
Cut the head of garlic in half.
Heat the oil in a pan, then add the saltimbocca and garlic and cook until golden all over – about 10 minutes. Serve warm, garnished with sage leaves.