Saltimbocca alla romana

Method

Pound the veal escalopes between cling film until very thin, approximately 5mm thick. Place one slice of prosciutto and two sage leaves on each escalope, then fold in half and secure with a cocktail stick if needed. Season the flour with salt and pepper, then lightly dust each saltimbocca. Heat the butter and oil in a large frying pan over a medium-high heat and cook the saltimbocca for 2-3 minutes per side until golden, then set aside. Pour the wine and stock into the pan, scraping up any browned bits, and simmer for 2-3 minutes until reduced slightly. Return the saltimbocca to the pan and warm through for 1 minute before serving.