Ingredients

Steps

• Trim the fat and gristle from the pork fillet.
• Slice the pork into eight pieces and beat them thinly between cling film.
• Season each pork escalope with a small amount of pepper.
• Secure half a slice of ham and a sage leaf onto each escalope using a cocktail stick.
• Dust both sides of the prepared escalopes with flour.
• Heat the olive oil and butter in a frying pan until the butter foams.
• Fry the pork escalopes for 1.5 minutes on the sage side and 30 seconds on the other side.
• Serve the hot pork with buttered tagliatelle, salad, and lemon wedges.