Try out our Pork Saltimbocca recipe today! This dish features tender pork cutlets layered with fresh sage and prosciutto, pan-seared until golden and finished in a buttery white wine sauce.
Prep Time 10 Min | Cook Time 15 Min | Serves 4
Ingredients
- 2 tsp fine sea salt
- 2 tsp ground black pepper
- 8 thin slices prosciutto
- 8 fresh sage leaves
- 1/2 cup all-purpose flour
- 3 tbsp olive oil
- 4 pork cutlets
- 2 tbsp unsalted butter
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 4 lemon wedges, for serving
Directions
- Lay the pork cutlets flat and season with pepper. Place two sage leaves on each cutlet and top with two slices of prosciutto, pressing gently to adhere.
- Lightly dredge the plain side of each cutlet in flour, shaking off any excess.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Place the cutlets prosciutto-side down and cook for about 2 minutes until crisp, then flip and cook another 1-2 minutes until just cooked through. Transfer to a warm plate.
- Reduce the heat to medium and pour the white wine into the skillet, scraping up any browned bits. Let it simmer for about 2-3 minutes until it is reduced by half.
- Add the chicken broth and the remaining butter, swirling the pan until the sauce becomes glossy. Return the pork to the skillet and simmer for about 1 minute, spooning sauce over the cutlets before serving.
- Enjoy!