Saltimbocca alla Romana

Method

1. Lay the veal scaloppine out on your work surface. Season lightly, then top each with a sage leaf and a slice of pancetta and flatten gently with a meat mallet or the back of a heavy knife. I find this is all you need to do to keep everything together, but feel free to secure them with a toothpick if you prefer.
2. Place the oil and garlic in a large, heavy-based frying pan and heat very gently. Once the garlic starts to colour, remove it from the pan. Increase the heat to medium and add 4 scaloppine to the pan, pancetta-side down. Fry for 2 minutes until golden brown, then turn and fry for 2 minutes on the other side. Transfer to a warm plate while you cook the remaining scaloppine.
3. Tip out any oil from the frying pan then add the wine and bubble vigorously until reduced by half. Add the butter and chopped sage to the pan and simmer for a minute or two until the butter has melted to form a thick, shiny sauce. Stir in the parsley and spoon over the saltimbocca.