Saltimbocca alla Romagna

Okay, I’ll concede that this photo looks like alien foeti on a slab. But I promise you, it’s very tasty. When cooked.

Ingredients

Pork escalopes. I used 125g for two people.
Sage leaves (fresh)
Parma ham
Butter
White wine

The Cooking

“Saltimbocca” is on The List but I am not including this recipe on the list because you’re supposed to use veal and I used pork. It’s budget saltimbocca. What you do is:

Bash some pork escalopes with a heavy implement. Cut into, oh, 3 inch pieces. Lie one sage leaf on a piece of escalope, then lie a slice of parma ham on top. Secure with a cocktail stick (this is the stage I’m at in the above photo).

Heat some butter in a pan, a generous knob. When the pan is good and hot put the escalopes in ham-side-down and let it cook for 3/4 minutes. Turn it over. Cook for another 3/4 minutes.

Pour in a good glug of wine and let it cook off for a minute or so, to take the alcohol edge off it.

Serve. I ate mine today with a couple of corns on the cob and carrots, which is entirely unsuitable but goes with my trying-to-eat-more-veg efforts. It would be much better with sauteed potatoes.