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.
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.
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.
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.
Remove the toothpicks and serve the pork cutlets with the sauce spooned over it.
Serving Size 4-6 Servings