Romans call this recipe for pork or veal, saltimbocca, or "jump in the mouth" for its savory appeal. This simple preparation emphasizes the flavors of the pork and prosciutto. A modest plate of spaghetti aioli and a nice salad of mesculin mix make for a delicious family meal.
Place a sage leaf on the top of each pork cutlet then wrap each with a thin slice of prosciutto. Set aside while you heat oil in a large skillet over medium heat until hot but not smoking.
Place flour in a shallow dish and lightly dredge each prepared cutlet in the flour. Gently lay the floured cutlet in the heated olive oil in a single layer. You will probably need to work in batches. Sauté cutlets until prosciutto is slightly browned and crisp on edges and pork is lightly browned, about 1-2 minutes. Turn and brown other side for 1 minute. As meat is cooked, transfer to a warm platter.
Once all the saltimbocca cutlets have been cooked, pour off and discard oil/fat from the skillet, and return the skillet to medium-high heat. Add wine, and cook, scraping browned bits stuck to bottom of skillet (these are the best part!) Once alcohol has evaporated; about 1 minute, add stock and drain accumulated juices from platter and reduce by three-quarters. This should take about 10 minutes, then whisk in butter.
Return the saltimbocca to skillet just long enough to heat through, and then transfer to a serving platter and spoon pan sauce over the top. A simple plate of spaghetti aioli and a nice salad of mesculin mix make for a delicious family meal.
- 12 small pork cutlets
- 12 thinly-sliced prosciutto
- 12 large fresh sage leaves
- ½ cup flour
- ¼ cup extra-virgin olive oil
- ¼ cup dry white wine
- 1 cup chicken stock
- 3 tablespoons butter, in pieces
Place a sage leaf on the top of each pork cutlet then wrap each with a thin slice of prosciutto. Set aside while you heat oil in a large skillet over medium heat until hot but not smoking.
Place flour in a shallow dish and lightly dredge each prepared cutlet in the flour. Gently lay the floured cutlet in the heated olive oil in a single layer. You will probably need to work in batches. Sauté cutlets until prosciutto is slightly browned and crisp on edges and pork is lightly browned, about 1-2 minutes. Turn and brown other side for 1 minute. As meat is cooked, transfer to a warm platter. Once all the saltimbocca cutlets have been cooked, pour off and discard oil/fat from the skillet, and return the skillet to medium-high heat. Add wine, and cook, scraping browned bits stuck to bottom of skillet (these are the best part!) Once alcohol has evaporated; about 1 minute, add stock and drain accumulated juices from platter and reduce by three-quarters. This should take about 10 minutes, then whisk in butter.
Return the saltimbocca to skillet just long enough to heat through, and then transfer to a serving platter and spoon pan sauce over the top. A simple plate of spaghetti aioli and a nice salad of mesculin mix make for a delicious family meal.