veal saltimbocca marsala – serves 4

600g veal escallops
as many slices of prosciutto as you have slices of veal
2 sage leaves for each slice of veal
200g mushrooms - sliced
200ml Marsala
25g butter
25ml olive oil
seasoned plain flour for dusting

Soften the mushrooms for a few minutes in a little butter and oil. Remove to a bowl

Lay out each veal slice on a chopping board. Add two sage leaves to each and cover with a slice of prosciutto, pressing firmly into place to make it stick to the veal

Add the remaining butter and oil to the pan and get to a medium high heat

Dust the escallops on both sides in the seasoned flour and place prosciutto side down in the pan. Cook for about two minutes until starting to get golden and turn over for 1 - 2 minutes more. Don't overcook, leaving the centre a little rare. Remove to a warm serving dish

Turn up the heat and deglaze the pan with the Marsala. Reduce a little and then add the mushrooms to the pan.

Heat through and pour the sauce over the veal

Serve with shoestring chips or sauteed potatoes together with garlic grean beans