Cut pork fillet into thick slices and flatten with a meat mallet into escalopes about ½ cm thick. Place a slice of prosciutto
onto each escalope and pin with a toothpick. Dust in seasoned flour and fry in hot olive oil on both sides for a couple of minutes.
Remove and set aside. Fry a finely chopped shallot and a crushed clove of garlic for a minute or two then add a wineglass of dry
white wine (or dry vermouth) together with chopped sage leaves. Bring this to a boil, return the pork to the pan and simmer for
a couple of minutes to thicken the sauce a little, basting and turning a couple of times. Serve with little roasted potatoes and green beans.
(Don't forget to remove the toothpicks before serving!)