Savory Pork Saltimbocca
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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.
ingredients
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serves: 4-6
12 small pork cutlets
12 thinly-sliced prosciutto
12 large fresh sage leaves
1 cup flour
1/4 cup extra-virgin olive oil
1/4 cup dry white wine
1 cup chicken stock
3 tablespoons butter, in pieces
Nutrition Facts
Savory Pork Saltimbocca
Servings Per Recipe: 4
Amount per Serving
Calories: 617
- Total Fat: 31.6 g
- Saturated Fat: 10.4 g
- Trans Fat: 0.4 g
- Cholesterol: 152.7 mg
- Sodium: 1004.6 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 1.2 g
- Sugars: 1.2 g
- Protein: 50.4 g
preparation
1. 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.
2. 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 veal is lightly browned, about 1-2 minutes. Turn and brown other side for 1 minute. As meat is cooked, transfer to a warm platter.
3. 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 evapo¬rated; 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.
4. 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.
Cooks' note:
Read more at http://romeocucina.blogspot.com
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