• 8 prosciutto slices
  • 4 pork escalopes, about 1 cm thick
  • 12 small sage leaves
  • 200 ml white wine
  • 40 g butter
  • salt & pepper to taste
  • olive oil, extra virgin


  • Season the escalopes on both side with salt and pepper.
  • Place 3 sage leaves on the top side of each piece of pork then wrap 2 slices of prosciutto on each escalope and press firmly to seal.
  • Heat a frying pan with some olive oil. Cook the pork over a high heat on both sides until golden.
  • Remove from the pan and keep warm.
  • Pour the white wine into the pan and cook until the alcohol has evaporated. Season to taste.
  • Then melt the butter and remove the pan from the heat.
  • Serve the escalopes with the sauce, wilted spinach and parmesan mash potatoes.