Recipe(tried): Saltimbocca

This is Veal with a Marsala Sauce, it may not be exactly what you are looking for, but it is remarkably good!

Saltimbocca
(Escalopes with Sage and Marsala Sauce)
Serves 2
4 escalopes of pork or veal 4 slices Parma ham
4 large fresh sage leaves cup Marsala wine
1 tablespoons olive oil salt & fresh black pepper

If you can't buy ready made escalope then take 1 inch slices of pork fillet and flatten them between two sheets of greaseproof paper (using hand or rolling pin lightly) to form the thin escalopes. Season them with salt and pepper. Lay the escalopes out and place a piece of ham on top of each, folding or cutting to fit. Place a leaf of sage on top of the ham and fasten it with half a cocktail stick, thus pinning to the escalope through the ham.
Heat the oil in a large frying pan and cook the escalopes for two minutes each side, starting with the ham side down. Meanwhile warm the Marsala. Lift the escalopes from the pan, drain and keep warm. Drain the oil and in the frying pan reduce the Marsala over high heat to about half the quantity. Remove the cocktail sticks, place on serving plates and pour the sauce over.

Comment: Simple, quick, easy, delicious. One cannot ask for more. The name comes from the Italian for "jump in the mouth", allegedly because it is so irresistible, that is what it does. If you cannot find Marsala any sweet fortified wine such as Madeira should work fairly well .