Olive Oil Mashed Potatoes
Olive Oil Mashed Potatoes
January 24, 2018
Roasted Broccoli with Sun-Dried Tomatoes
Roasted Broccoli with Sun-Dried Tomatoes
January 24, 2018

Pork Saltimbocca

Pork Saltimbocca
ShareTweetSave
Pork Saltimbocca

Pork Saltimbocca

In this classic Roman sauté, sage and prosciutto envelop thin cutlets of pork for a pork saltimbocca dish that is both quick and weeknight elegant. A dusting of flour helps hold the disparate elements together and also keeps the cutlets moist during sautéing.

Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

Ingredients

 8 thin pork cutlets, between ¼ and ½ inch thick (about 1½ lb.)
 Kosher salt and freshly ground black pepper
 8 thin slices prosciutto (about 3 to 4 oz.), cut in half widthwise
 16 sage leaves
 2 tbsp all-purpose flour
 3 tbsp Colavita Extra Virgin Olive Oil
 ½ cup dry white wine
 ¾ cup chicken broth
 2 tbsp unsalted butter, cut into small pieces

Directions

1

Set the pork cutlets on a large cutting board and pound gently to flatten. Sprinkle with ½ tsp. salt and ½ tsp. pepper. Set a slice of the prosciutto on the cutting board. Top with a sage leaf and then one of the pork cutlets, another sage leaf, and a piece of prosciutto. Press to flatten the layers and use 2 toothpicks at an angle to secure the layers. Repeat with the remaining pork, prosciutto, and sage. Sprinkle the flour on both sides of the pork, shaking to remove any excess.

2

Set a 12-inch skillet over medium-high heat. Add 2 Tbs. of the oil, and once it's shimmering hot, add 4 of the cutlets evenly spaced. Cook, undisturbed, until the pork starts to brown around the edges and easily releases when you lift up an edge, about 2 minutes. Flip and cook the other sides until brown and medium firm to the touch, 1 to 2 more minutes. Transfer to a large plate, add the remaining 1 Tbs. oil, reduce the heat to medium, and cook the remaining cutlets in the same manner, transferring to the plate when they are done cooking.

3

Pour off any fat from the pan, add the white wine, set over medium-high heat, and cook, stirring and scraping with a wooden spoon to incorporate any browned bits accumulated at the bottom of the pan, until the liquid almost completely cooks off, about 2 minutes. Add the chicken broth and bring to a boil. Reduce to a simmer, slide the pork cutlets back into the pan, and cook, gently flipping, until the pork becomes firm to the touch and the sauce thickens slightly, 2 to 3 minutes. Drop in the butter and swirl around the pan to melt.

4

Remove the toothpicks and serve the pork cutlets with the sauce spooned over it.

Ingredients

 8 thin pork cutlets, between ¼ and ½ inch thick (about 1½ lb.)
 Kosher salt and freshly ground black pepper
 8 thin slices prosciutto (about 3 to 4 oz.), cut in half widthwise
 16 sage leaves
 2 tbsp all-purpose flour
 3 tbsp Colavita Extra Virgin Olive Oil
 ½ cup dry white wine
 ¾ cup chicken broth
 2 tbsp unsalted butter, cut into small pieces

Directions

1

Set the pork cutlets on a large cutting board and pound gently to flatten. Sprinkle with ½ tsp. salt and ½ tsp. pepper. Set a slice of the prosciutto on the cutting board. Top with a sage leaf and then one of the pork cutlets, another sage leaf, and a piece of prosciutto. Press to flatten the layers and use 2 toothpicks at an angle to secure the layers. Repeat with the remaining pork, prosciutto, and sage. Sprinkle the flour on both sides of the pork, shaking to remove any excess.

2

Set a 12-inch skillet over medium-high heat. Add 2 Tbs. of the oil, and once it's shimmering hot, add 4 of the cutlets evenly spaced. Cook, undisturbed, until the pork starts to brown around the edges and easily releases when you lift up an edge, about 2 minutes. Flip and cook the other sides until brown and medium firm to the touch, 1 to 2 more minutes. Transfer to a large plate, add the remaining 1 Tbs. oil, reduce the heat to medium, and cook the remaining cutlets in the same manner, transferring to the plate when they are done cooking.

3

Pour off any fat from the pan, add the white wine, set over medium-high heat, and cook, stirring and scraping with a wooden spoon to incorporate any browned bits accumulated at the bottom of the pan, until the liquid almost completely cooks off, about 2 minutes. Add the chicken broth and bring to a boil. Reduce to a simmer, slide the pork cutlets back into the pan, and cook, gently flipping, until the pork becomes firm to the touch and the sauce thickens slightly, 2 to 3 minutes. Drop in the butter and swirl around the pan to melt.

4

Remove the toothpicks and serve the pork cutlets with the sauce spooned over it.

Pork Saltimbocca

Leave a Reply

Pin It on Pinterest