Pork Saltimbocca

7 Comments

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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 🙂

Ingredients

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Place cutlet between wax paper or plastic wrap and pound thin

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Place sage leaves on pork, then top with prosciutto

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Place paper back on top of prosciutto, and lightly pound a couple of times

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Dredge cutlets in flour, add oil and butter to skillet of medium high heat

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prosciutto side down first, browning on both sides

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Place on baking sheet top with sliced Mozzarella, set aside

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drain most of the oil/butter from the skillet, add wine

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let reduce to about 1/2 cup, while scraping the brown bits from the skillet

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once reduced add a couple pinches of sugar & remaining butter to finish

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place cutlets under the broiler until cheese is melted & browned

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Then serve, I serve mine with polenta

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Recipe

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.

For sauce

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.

Enjoy!!

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7 thoughts on “Pork Saltimbocca

  1. Sounds really good. > WordPress.com > chefamyremkebiggs posted: ” 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 restau” >

    • Hello, I have never had spinach in them, I have tried chicken or veal saltimbocca in several restaurants and none of them made it with spinach or a tomato sauce. But every person and restaurant adapt recipes to their own liking.
      Now I’m think adding some nice baby spinach leaves under the cheese before melting would be nice 🙂

      Thank you!!!

      • You know, I search and search on the internet and found some recipes with spinach, some recipe with tomatoes but NEVER found both on the same recipe. They would put a bunch of cooked spinach underneath the meat. If I ordered it in NYC I normally get them with spinach but tomatoes or not is depend on the restaurant. I never had them in LA since it’s normally not on the menu. I also never had them in Italy (funny isn’t it. I was enjoying all the other items never found in the US). The place that I eat this regularly was also in NYC 43rd St but they already closed 😦 That’s why I search the recipe to try to make it…Thanks again! (This is a Thai girl made an attempt to make Italian dish…lol…if you ever want to get any recipe for Thai food, come to my blog)

      • Thank you for commenting 🙂
        I have never had when I went to NYC maybe too much to try and not enough time 🙂
        If I could live in NYC I would in a heart beat!!
        I so love your blog!!!!!!! I love noodle dishes, we have a couple of Thai restaurants here in Cincinnati and I eat at them every chance I get…I wish it was more often then not 😦
        But I was to make your Pad Ew See, which it similar to HoFun I get that almost every time…LOVE IT!! So I can’t wait to try your’s out!!! Thank you!!! 🙂

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