Pork and Sage Saltimbocca

Cut the pork into 4 cm long pieces. Place cut side down between 2 pieces of plastic wrap and pound to ½ cm thick.

Season both sides and top each piece with 1-2 sage leaves, securing with a toothpick. Place the flour in a shallow dish and season. Dust the pork in flour, shaking off the excess.

Heat a little olive oil and butter in a large sauté pan and when sizzling add the pork, sage side down. Cook for 2 minutes each side until golden and just cooked through.

Drain on kitchen towels and serve with the panzanella salad.