Pork recipe: Pork saltimbocca with potato and onion gratin

For the gratin

1. Heat your oven to 180°C.

2. Finely slice the potatoes (preferably with a mandoline) to around 2mm thick. Slice the onions into rings the same thickness. Slice the garlic as finely as possible. Rub the inside of a 20cm x 30cm baking dish all over with butter.

3. In a separate bowl, mix together half the potato, onion and garlic with half the cream, milk and salt. Pour the mixture into the base of the baking dish and press to remove any air pockets. Layer the remaining potato, onion and garlic on top, season with salt and pour over the remaining cream, salt and milk mixture.

4. Bake covered with foil for 30 minutes, then remove the foil and bake for a further 45 minutes until lightly browned. Scatter with the parmesan cheese and bake for a further 20 minutes until well browned. Remove from the oven and allow to rest for 10 minutes before serving.

For the pork

5. While the potatoes are cooking, heat a large, ovenproof frying pan until very hot and add the olive oil.

6. Season the pork cutlets well and fry them, two at a time, until well browned on all sides. Return all the cutlets to the pan and scatter with the sage leaves, draping a piece of prosciutto over each cutlet (you don't need to wrap them).

7. Transfer the prosciutto-draped cutlets to the oven (they can go in with the gratin) and bake for 10-15 minutes until cooked through. Rest for 5-10 minutes before serving.

To serve: Serve with undressed salad leaves and wedges of lemon.