Saltimbocca a La Romana

Method

1. Preferably use tenderloin pork or a loin of pork steak. Remove alls kin and gristle and batton out until very thin (ask the butcher). Place a fresh sage leaf on top of the escalope of pork and then place a slice of Parma ham on top using two cocktail sticks to attach the Parma ham to the pork.
2. Using oil and butter in a saute pan, place pork parma side down and cook quickly for 1-2 minutes. Turn over and cook other side, lightly brown for 1-2 minutes. Reserve on a hot plate. Remove cocktail sticks before serving.
3. De-glaze pan with a Marsalla or Madeira wine, add stock and thickened gravy, reduce season, add knobs of butter and shake into sauce. Strain sauce arounf the outside of the pork escalope.Finally in a black frying pan, add butter and fresh sage leaves. When butter has turned nut brown add a squeeze of lemon juice and tip over the parma ham. Serve warm.