12 medium pork scaloppine or schnitzels
12 sage leaves
1/2 cup flour
1/2 teaspoon freshly grnd black pepper
12 thin slices prosciutto
6 tablespoons clarified butter
1 cup chianti or white wine
1 cup stock
2 tablespoons honey
Flatten the scaloppine with the flat side of a mallet.
Place a leaf of the fresh sage on top of each piece, season with black pepper, then top with a thin slice of prosciutto.
Place the meat between layers of cling wrap (prosciutto side up) and gently pound the top using an edged mallet to keep the ham in place during cooking.
Remove the plastic and coat the scaloppine with flour, shaking off any excess oils or fat.
Heat the clarified butter in a large skillet and sauté the scaloppine for approximately 30 seconds on each side, turning once, starting with the prosciutto side down.
Remove the scaloppine from pan and keep it warm.
Pour off any excess oil from the pan and deglaze with the wine.
Add the stock and reduce further to 1 cup, then strain into a small saucepan, adding honey to taste.
To serve, simply arrange two scaloppine on a heated serving plate and spoon the sauce over the top of each one. Can be served with buttered spinach and baby potatoes.