Veal with ham and sage

Place each veal medallion between two sheets of oiled cling film and, using a rolling pin, bash them out to approximately 5mm thick.

Tear the sage leaves into small pieces and scatter them over the veal. Lay a slice of ham on top of each and press down lightly. Lightly dust each piece of veal with flour and shake off the excess.

Heat the oil and butter in a heavy-based frying pan. Lay the veal in the pan ham-side down and season the other side. Fry gently to roast the ham – about 1 minute – then turn over to cook the other side for another 1-2 minutes, until golden and cooked through. Remove from the heat and keep warm.

Add the Marsala to the pan, turn the heat up and simmer for 1-2 minutes. (You can add a drop of water to the pan to loosen the sauce if the consistency becomes too thick.)

Serve the veal immediately, ham side up, with the sauce drizzled over.