Method

1. Preheat oven to 130°C and line 2 oven trays with baking paper. Put tomatoes on 1 prepared tray. Drizzle with ½ the oil and season. Bake for 1 hour or until tomatoes have softened and shrivelled slightly.

2. Meanwhile, put cutlets on a flat, clean surface. Scatter over sage and zest, and season with black pepper. Wrap each cutlet with 3 slices prosciutto, and press firmly with fingers to secure.

3. Heat a large frying pan over a medium-high heat. Add cutlets and cook for 4 minutes on each side or until well-browned. Transfer to remaining prepared tray and bake for 10 minutes.