Pork Saltimbocca with Garlic Potatoes

Wrap each escalope in ham, top with a sage leaf, and secure with a cocktail stick. Heat a pan with the oil and add the bashed garlic cloves. When hot, add the potatoes and cook for 5 mins until golden, then drain on kitchen paper and cover with foil.
Add a knob of butter to the pan and another splash of oil. Sizzle the escalopes for 2 mins sage-side down, then flip and cook for 2 mins more. Remove and rest on a plate. Pour in the marsala, add the other knob of butter and leave to bubble until syrupy. Serve the saltimbocca on plates, and drizzle with your sauce. Serve immediately with the potatoes, leaves and a squeeze of lemon.

30 mins

4 serving

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