Semi-Saltimbocca

Nice. I saw a recipe for saltimbocca on Food Safari a few years ago and thought it looked simple and awesome. As the traditional recipe uses veal and I couldn't get my hands on any at the time I tried it with a pork fillet instead. Although I have never had the traditional version, this is successful. I recommend it thoroughly.

1 pork fillet

1 cup flour

Sage leaves

3 tbs butter

Juice of 1/2 a lemon

Rind of 1/2 a lemon

Prosciutto

1 clove garlic sliced

Salt

Pepper

Extra virgin olive oil

Some good mash

Slice the pork fillet into 2cm rounds and beat out between clingfilm until quite thin. Season the flour with salt and pepper, lemon rind and some chopped sage leaves. Dust the pork slices in the flour. Place 1 sage leaf on each pork slice and top with some prosciutto, fold over a piece of meat and beat a little more to sort of seal it in place. Heat some extra virgin in a large frying pan and add a little butter. Fry the pork slices until they have nice colour on both sides.

Drain the oil from the pan and add in the remaining butter over a medium high heat. When bubbling add in the garlic and any remaining sage leaves. When fragrant pour in the lemon juice, stir then pour over the top of your cooked pork slices. Serve with good mash and some nice crusty bread. Very nice indeed.