- 450g/1lb pork fillet
- salt
- freshly ground black pepper
- 4 slices Parma ham, halved
- 16 fresh sage leaves
- plain white flour, seasoned, for dusting
- 1 tbsp olive oil
- 50g/2oz butter
- buttered tagliatelle, to serve
- rocket and parmesan salad, to serve
- lemon wedges, to serve
- Trim the pork fillet of any fat and gristle.
- Slice crosswise into eight even-sized pieces. Put each piece between sheets of cling film, end grain facing up, and beat out thinly, using a rolling pin or a meat mallet to flatten without tearing.
- Season each escalope with a little pepper.
- Lay half a slice of ham on each escalope, put a sage leaf on top and secure through the middle of the whole lot – as if you were making a large stitch – with a cocktail stick. They are not rolled up.
- Dust each of the escalopes with flour on both sides.
- Heat the oil in a frying pan, add the butter and wait until foaming.
- Fry the escalopes four at a time over a high heat, for 1½ minutes, sage-side down. Flip them over and fry for another 30 seconds, until golden brown and tender. Remove and keep warm while you cook the next four.
- Serve piping hot, with buttered tagliatelle and a simple rocket and parmesan salad, and plenty of lemon to squeeze over.