Flour the slices of meat thoroughly.
Pour the butter and 2 tablespoons of extra-virgin olive oil into a large frying pan, melt and mix. Add the peeled garlic clove and a few springs of fresh thyme. Add the floured meat slices and sauté for 3 minutes on each side.
Add the Marsala wine and let it evaporate for a few minutes.
Lower the flame and, while the sauce thickens, place the sliced Speck Alto Adige PGI and thinly sliced mild Provolone Valpadana PDO on the meat.
Cover and cook for another couple of minutes until the cheese has melted.
Sprinkle with more fresh thyme and serve.
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