Classic saltimbocca

Method

1. Cover the veal (or chicken) with a sheet of baking paper and use a rolling pin to bash them flat – aim for around 5-6mm thick. Cut each escalope/fillet in half to create 12 pieces in total.
2. Put a sage leaf on top of each piece, then wrap with a slice of prosciutto. Put the flour on a plate, then dust each slice in flour on both sides. Heat up the oil in a large frying pan, then fry the extra sage leaves until crisp, both for garnish and to flavour the oil. Remove from the pan and drain on kitchen paper. Fry the wrapped veal/chicken for 2-3 minutes on each side until the ham is a deep golden and crisp, then remove from the pan and drain on kitchen paper.
3. Deglaze the hot frying pan with the wine, using a wooden spatula to scrape the stuck bits (known as ‘fond’) from the bottom, adding flavour to the sauce. Reduce by around two thirds, then whisk in a knob of butter to create a glossy sauce. Plate up the saltimbocca and pour over the sauce, then finish with the crispy sage leaves.