Saltimbocca Alla Romana

INGREDIENTS

For the pork:

• 1 pork fillet
• 12 sage leaves
• 12 slices prosciutto
• 1 tbsp olive oil
• 25g butter
• 25g plain flour, seasoned
• Sea salt and freshly ground black pepper

For the green beans:

• 2 cloves garlic, very finely chopped
• 150g cherry tomatoes, halved
• 250g green beans, ends trimmed
• 50ml white wine­

METHOD

1. Divide the pork into 12 thin, even slices, cutting them from the pork fillet on the diagonal. Lay each slice flat on a chopping board and gently bash with a meat hammer or rolling pin until approximately 5mm in thickness. Top each slice with a sage leaf, season with salt and black pepper and wrap with a slice of prosciutto.
2. Heat a large frying pan over a medium heat and add the olive oil and butter. Place the flour in a wide dish and dredge each slice of pork before placing into the pan to cook. Cook the slices in batches using extra oil if needed, ensuring not to overcrowd the pan, for 2 minutes on each side or until the pork has cooked through and the prosciutto becomes crispy. Set aside onto a tray and keep warm in the oven.
3. Clean the pan and fry the garlic over a medium high heat for 1-2 minutes before adding the cherry tomatoes with a pinch of salt. Cook for a further 2 minutes, add the green beans, white wine and cook for 4-5 minutes until the beans are tender.
4. Serve slices of the saltimbocca with the green beans and tuck in.