pork saltimbocca with garlic-fried potatoes

serves 4; hands-on time 30 min

500g salad potatoes
4 British free-range pork escalopes
4 slices prosciutto
4 fresh sage leaves
2-3 tbsp vegetable oil, plus a splash extra
3 garlic cloves, unpeeled
2 knobs butter
75m1 marsala wine
Squeeze lemon juice
Rocket to serve

Halve the potatoes; boil for 10-12 minutes until just tender. Drain and steam dry. Wrap each escalope in prosciutto, top with a sage leaf and secure with a cocktail stick. Heat a large pan with the oil. Bash the garlic but leave whole, then add. When the oil shimmers, add the potatoes and cook for 5-6 minutes, turning occasionally, until golden. Don't let the garlic get too brown. Drain on kitchen paper and cover with foil.

Wipe the pan, then add a knob of butter with a splash of oil. When it sizzles, add the escalopes, sage-side down, and cook for 2 minutes. Turn, then cook for 2 minutes more. Rest on a warm plate. Pour in the marsala, add the rest of the butter, then bubble until syrupy. Put the saltimbocca on plates, drizzle the sauce over and add lemon juice. Serve with the potatoes and rocket.

per serving 379kcals, 16.3g fat (5.6g saturated), 32.4g protein, 20.9g carbs (2.9g sugars), 0.8g salt, 1.8g fibre


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