Method

• 1.
  Working with 1 piece of veal at a time, place on a sheet of a baking paper and fold over paper to cover the veal. Using a meat mallet, pound the meat to 2mm thick. Press two sage leaves into each escalope, then place a slice of serrano on top and press down firmly.
• 2.
  Scatter flour onto a plate and press each piece of veal, meat-side down only, into the flour to coat. Do not flour the prosciutto side, as you are only going to cook these saltimbocca on one side.
• 3.
  Heat oil in a large heavy-based frypan over high heat. Add extra sage and fry for 30 seconds or until crisp. Remove and drain on paper towel. Add veal to the pan, floured-side down, and cook for 1 minute (the top should still be a little pink). Add the 20g sliced butter, and swirl the pan slightly so the butter gets under the veal. Remove the veal from the pan and keep warm to rest.
• 4.
  Add the Marsala to the pan and cook, scraping the bottom of the pan with a wooden spoon, for 1-2 minutes, until reduced and thickened slightly. Whisk in the chilled cubes of butter, and cook until the butter has melted, and the sauce is thick and glossy. Spoon the marsala sauce over the veal and top with fried sage leaves. Serve with mash and rocket alongside.