Pork saltimbocca with tomato and caper sauce

Method

First, make the tomato and caper sauce by mixing together all the ingredients in a small bowl. Season well and set aside.

Season the escalopes with freshly ground black pepper, then place 2 sage leaves on each slice of the pork, wrap a slice of prosciutto or Parma ham around each one and secure with a toothpick. Scatter the flour over a plate and season with salt and pepper. Dip the escalopes in the flour and dust off any excess.

Heat the butter in a large, non-stick frying pan and brown the escalopes over a high heat for 4-5 minutes on each side or until cooked through. Pour the Marsala or red wine into the pan to deglaze, stirring with a spoon. Simmer a little longer to allow the sauce to reduce.

Remove the toothpicks from the escalopes, transfer to plates and drizzle over the pan juices. Pour over the tomato and caper sauce and serve at once.