When cooking this dish we use fresh leaves of sage. Most of us are familiar with the medicinal properties of this plant, but in cooking it is widely used. Sage, along with other more famous and familiar to us spices included in the recipes for many culinary dishes. In Italy it is used to give extra flavor to dishes of beef, pork, poultry and fish. By the way, the dishes with seasoning of sage is better digested by the stomach. So, tear the leaves from the sprigs, wash and properly dry with paper towel.

Boneless pork, cut into slices thickness approximately 1 see How to beat them and lay it on the table next to each other. On top of each piece put a leaf of sage (you two!).

Cover it with a thin strip of smoked bacon.

And to fix this "design" with a toothpick.

Lightly flour...

In a large frying pan, heat the butter and oil and sauté the slices of meat with two sides.

Salt quite a bit from the side where no ribs (not perezalit!) Once the meat is brown, add dry white wine and fry until the resulting sauce is not to evaporate half.

Remove meat from toothpicks and serve hot...