Place a sage leaf and a slice of smoked ham on each half of the veal cutlets and secure with toothpicks.

In a large skillet, heat some olive oil over medium heat.

Add the veal cutlets and cook for about 2-3 minutes on each side until golden brown and cooked through.

Set aside.

In a separate pot, heat the chicken or vegetable broth until simmering.

In a large saucepan, melt some butter over medium heat.

Add the chopped onion and sauté until softened.

Stir in the Arborio rice and cook until the grains are translucent around the edges.

Pour in the white wine and stir until absorbed by the rice.

Begin adding the simmering broth to the rice, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding more.

This process should take about 20-25 minutes.

After about 20 minutes of cooking the rice, add the courgette strips and sliced mushrooms to the risotto.

Once the rice is cooked al dente and creamy, stir in the heavy cream, freshly chopped parsley, and grated Parmesan cheese.

Season with salt and pepper to taste.

Serve the sage schnitzels alongside the creamy courgette risotto.