10x100g Pork escalopes, trimmed
Salt and pepper to taste
10x prosciutto slices
10x large sage leaves
30ml olive oil
30g unsalted butter
For the Jus
500ml Essential Cuisine Signature Veal Stock Reduction
60g Essential Cuisine Premier Veal Jus
5g finely chopped fresh sage
Deep fried sage leaves to garnish (optional)
1. Season each escalope with salt and pepper, then wrap in the prosciutto and place the sage leaf on top. Heat the olive oil in a suitable frying pan and fry the pork, ham side down first, until crisp. Turn over and baste with the butter, allow to rest and keep warm.
2. Pour the Essential Cuisine Signature Veal Stock Reduction into a suitable saucepan, whisk in the Essential Cuisine Premier Veal Jus and bring to the boil on a medium heat, whisking constantly. Simmer for 5 minutes, then add the chopped sage, place the escalope onto warm plates, pour the jus around and garnish with the leaves if desired.
You can switch the pork for chicken breast and dilute the veal stock with an equal amount of water if preferred.