From our friend chef Rodney Dunn at the Agrarian Kitchen in Tasmania.
Serves 4
INGREDIENTS
4 pieces pork neck (about 150 g each)
4 slices prosciutto
2 cups plain flour
80 g butter
12 sage leaves
2 tbsp marsala
METHOD
Place a piece of pork between two sheets of plastic wrap and using a meat mallet pound until 2 mm thick. Set aside and repeat with remaining pieces.
Season flour with salt and spread over a deep tray. Place a piece of prosciutto onto each piece of pork and dust with seasoned flour.
Melt butter in a Grande Legacy Ironclad pan over high heat until sizzling, add sage leaves, then pork, prosciutto side down, and cook for 2-3 minutes each side. Add marsala and deglaze, adjust seasoning and serve immediately.
