Pork Saltimbocca alla Romana (Pork with Prosciutto and Sage)

• 2 pieces Pork cutlets, thin escalopes
• ½ tsp Fine sea salt
• ¼ tsp Black pepper
• 6 leaves Fresh sage, small leaves
• 60 g Prosciutto, thinly sliced
• 30 g Plain flour
• 1 tbsp Olive oil
• 120 ml Dry White Wine
• 30 g Unsalted butter, cold

1. Pat the pork dry, then season lightly on both sides with the salt and pepper. Lay 2 to 3 sage leaves on each cutlet and drape the prosciutto over the top, pressing gently so it adheres.
2. Put the flour on a plate and lightly dust the pork on both sides, shaking off any excess. Keep the prosciutto side neat so it stays in place.
3. Heat the olive oil and half the butter in a frying pan over a medium-high heat. Add the pork prosciutto-side down and cook for 1 to 2 minutes until the prosciutto is set and lightly golden, then turn and cook for 1 to 2 minutes more until just cooked through.
4. Transfer the pork to warm plates. Pour off any excess fat if needed, then add the wine to the pan and simmer for 2 to 3 minutes, scraping up the browned bits, until reduced by about half.
5. Lower the heat and whisk in the remaining butter until the sauce looks glossy and lightly thickened; do not let it boil. Spoon the pan juices over the pork and serve straight away.

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