Saltimbocca is a dish (popular in southern Switzerland, Italy, Spain and Greece) made of veal lined or topped with prosciutto and sage.
Again I use pork, from my recent purchase of a pork tenderloin, I also had Saltimbocca at a local Italian restaurant and it was so good, that I thought I would make it with my pork.
There are many, many recipes out there, but this is one I came up with, hope you will like 🙂
Place cutlet between wax paper or plastic wrap and pound thin
Place sage leaves on pork, then top with prosciutto
Place paper back on top of prosciutto, and lightly pound a couple of times
Dredge cutlets in flour, add oil and butter to skillet of medium high heat
prosciutto side down first, browning on both sides
Place on baking sheet top with sliced Mozzarella, set aside
drain most of the oil/butter from the skillet, add wine
let reduce to about 1/2 cup, while scraping the brown bits from the skillet
once reduced add a couple pinches of sugar & remaining butter to finish
place cutlets under the broiler until cheese is melted & browned
Then serve, I serve mine with polenta
1 Pork tenderloin, slice in half lengthwise, then each half cut into 3 pieces, so you have 6 pieces in total
Fresh Sage leaves, 4 to 6 leaves per cutlet
1/2 cup flour
4 tbsp. olive oil
3 tbsp. butter, divided
8 oz. mozzarella, thinly sliced, 2-3 per cutlet
6 oz. white wine
Prosciutto – 1-3 pieces per cutlet, depends on how much you want
a couple pinches of sugar
Place each cutlet between wax paper or plastic wrap, pound thin to about 1/4 inch thick. Place sage leaves on top of pork, then lay prosciutto over pork and leaves, allowing it not to hang over the sides.
Place flour in a shallow dish, dredge cutlets in flour, in a skillet add oil and 2 tbsp. butter and saute cutlets prosciutto side first, flipping and browning on both sides. When cutlets are done browning place on baking sheet top with sliced mozzarella, set aside, 6 minutes before you are ready to serve, place baking sheet with pork under the broil, just until cheese is melted and brown.
Once you cook the last of the cutlets, drain most of the oil/butter, add the wine and with a wooden spoon scrape up the brown bits from the bottom of the skillet. Once the liquid has reduced to a about 1/2 cup add a couple pinches of sugar and the remaining butter and serve over the Saltimbocca.
Serve with the side of your choice, this time I made some polenta.