Take...

1lb ((454g) pork fillet
8 sage leaves, freshly picked
4 slices Parma ham, each cut in half
plain white flour seasoned with salt and freshly ground black pepper for dusting
olive oil and about 2oz (50g) butter for frying
buttered tagliatelle (fettuccine for me) , for serving

1 lemon cut into wedges, for serving

then...

1 slice the fillet diagonally into 8 sections and hammer or roll them flat into escalopes. Season each escalope to taste with salt and freshly ground pepper

2 Place a half slice of Parma onto each escalope and then a sage leaf, stitch both to the pork with a cocktail stick and dust on both sides with flour. (You don’t roll them up, this is not a roulade)

3 Dust each escalope with flour and seasoning, on both sides.

4 Heat the oil in a frying pan, add the butter and, when foaming, add the escalopes four at a time over a high heat, for 1½ minutes, sage-side down.

5 Flip them over and fry until they are golden brown and tender. Remove and keep warm while you cook the next four.

6 Serve piping hot, with buttered tagliatelle and a wedge of lemon on each