Italian pork escalopes
Heat 1 tablespoon of the oil in a frying pan. Sauté the garlic and sage leaves until golden brown. Remove and drain on kitchen paper. Cool, reserving some for the garnish.
Put each escalope between two pieces of cling film, and beat with a rolling pin until very thin.
Put a slice of ham, 1 tablespoon of the Gruyère and some of the garlic and sage leaves on each escalope. Season with salt and pepper. Fold the pork in half and season again. Flatten the open edges with a knife to seal. Dust lightly with flour.
Heat the remaining oil in a heavy frying pan over a medium heat. Cook the pork for 3–4 minutes each side.
Mix the crème fraîche, spring onions and vinegar together.
Serve the pork, garnished with the reserved garlic and sage, and a grinding of pepper, and accompanied by the crème fraîche mixture.