Pork Scallopina Perugina

Yield:	1 Servings
Categories:

4	tb	Virgin olive oil
		Seasoned flour
4		Pork scallops, boneless pork loin pieces 1 inch thick
4	oz	Prosciutto, sliced then cut into 1/4 inch batons
2		Cloves garlic, thinly sliced
2	tb	Capers, drained
6	oz	White wine
4		Anchovy fillets, rinsed and chopped
2		Lemons , Zest of
6		Sage leaves