Ingredients Jump to Instructions ↓

  1. 2 Pork Escalopes approx

  2. 150g each 2 fresh Sage leaves

  3. 2 slices Prosciutto seasoning plain flour for dusting

  4. 2 knobs butter

  5. 1 tabs olive oil

  6. 1 wineglass Marsala

Instructions Jump to Ingredients ↑

  1. Place the escalopes on a chopping board with cling film over the top.Using a rolling pin bash the escalopes until thin, approx 5mm.

  2. On each escalope lay a piece of prosciutto (if you have small pieces use 2 as you want to cover the pork). Add a sage keave and secure with a toothpick. At this stage you can cover and chill in the fridge to cook later if not using straight away.

  3. Lightly dust the escalopes in seasoned flour and shake off the excess. Heat a large fry pan with the oil and 1 knob butter on medium heat. Add the escalopes and cook for about 3-4 minutes on each side. Remove and set aside. Add the marsala and scrape up any remains with a wooden spoon, bubble for a minute then add the remaining knob of butter. Return the pork to the pan with the sauce for another minute to heat through. Serve with the sauce spooned over.

  4. See my recipe for Rosemary Potatoes if want to serve with this.


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