Veal saltimbocca

1. Lay the veal escalopes in a single layer between 2 large pieces of baking parchment and bash several times with a rolling pin until thinned out a little. Wrap a slice of prosciutto around the middle of each escalope, top with 2 sage leaves and secure to the escalope with a cocktail stick. Dust the escalopes in the seasoned flour, shaking off any excess.

2. Heat ½ the oil and butter in a large non-stick frying pan and fry the escalopes, sage-side down, two at a time, over a medium-high heat for 3 minutes, until golden. Turn over and fry for another 2 minutes until just cooked through. Set aside on a plate, loosely covered with foil. Repeat with the remaining oil, butter and escalopes.

3. Add the marsala to the pan and bubble for a couple of minutes to make a sauce, scraping any sticky bits from the bottom of the pan with a spatula. Add the lemon juice and stir through. Return the veal escalopes to the pan and coat in the warm sauce, then serve with mashed potato and steamed greens, if liked. Remove the cocktail sticks before eating.