Pork Fillet with Ham and Sage

Purists froth at the mouth at the thought of using anything other than veal to make these delicious little escalopes. However, I am assured by an Italian cook that the Italians often make them with turkey at home. Here I'm using pork fillet, as it is more accessible and cheaper than veal. These really do jump into your mouth as the Italian name, saltimbocca, literally 'jump mouth', implies!

Serves 4

Ingredients

450g (1 lb) pork fillet
Freshly ground sea salt and freshly ground pepper
4 slices Parma ham, halved
16 fresh sage leaves
Plain white flour, seasoned, for dusting
1 tablespoon olive oil
50g (2 oz) butter
Buttered tagliatelle, to serve
Rocket and Parmesan salad, to serve
Lemon wedges, to serve

Trim the pork fillet of any fat and gristle. Slice crosswise into eight even-sized pieces. Put each piece between sheets of clingfilm, end grain facing up, and beat out thinly, use a rolling pin or a meat mallet to flatten without tearing.

Season each escalope with a little pepper. Lay half a slice of ham on each escalope, put a sage leaf on top and secure through the middle of the whole lot - as if you were making a large stitch - with a cocktail stick. They are not rolled up. Dust each of the escalopes with flour on both sides.

Heat the oil in a frying pan, add the butter and wait until foaming. Fry the escalopes four at a time over a high heat, for 1½ minutes, sage-side down. Flip them over and fry for another 30 seconds, until golden brown and tender. Remove and keep warm while you cook the next four.

Serve piping hot, with buttered tagliatelle and a simple rocket and Parmesan salad, and plenty of lemon to squeeze over.

© Nick Nairn

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