Bocconcini alla Giulio Cesare

Preparation:

Preparation: Cut the meat into rather thin slices (you should get eight). Beat them with a meat tenderizer and level them all around, removing any skins. Divide the slices of ham and bacon into squares. In a pan put a few spoonfuls of oil and the butter. When this is melted, place the slices of meat on it after having passed them in the flour. Then add a few sage leaves, salt and pepper. Let the meat brown over a moderate heat, taking care to often turn the slices on both sides. When these are well browned, remove the sage leaves and add the ham and bacon instead, pour the whole glass of milk, lower the heat and cover the pan. Leave the meat on the fire until the sauce has reduced. Be careful not to let the slices of meat stick to the bottom of the pan, so remove them from time to time with a fork. If the cooking sauce is too little or too liquid, you can solve the problem by adding a knob of butter mixed with a little white flour. If that's not enough, add another two or three tablespoons of milk. Serve the bites with a side of roasted new potatoes or buttered peas.