Pork Saltimbocca (Mario Batali)

By ruthg

Ingredients

• 8 pork cutlets (pounded very thin)
• 4 thin slices prosciutto di Parma
• 4 fresh sage leaves
• 1/2 cup all-purpose flour
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons unsalted butter (divided)
• 1/2 cup white wine
• 1 lemon (zest and juice)
• 1/4 cup parsley (finely chopped) as garnish
• Kosher salt and fresh ground black pepper (to taste)

Details

Servings 4
Adapted from abc.go.com

Preparation

Step 1

Place 1 slice of prosciutto and 1 sage leaf on top of 4 pork cutlets. Place another cutlet on top. Cover with plastic wrap and, using a meat mallet, pound each pocket with a meat mallet until the 2 halves stick together and they are an even 1/4-inch thickness. Season with Kosher salt and freshly ground black pepper on all sides. Dredge the pockets in flour.
In a large sauté pan, add 2 tablespoons olive oil and 1 tablespoon butter and place over medium heat. Once the butter has melted, add the cutlets and cook until golden brown and 90% of the way cooked, about 3 minutes. Flip and cook for one more minute. Add the wine and the zest and juice of half a lemon, and bring to a simmer. Finish with 2 tablespoons of butter, swirling the pan to emulsify the butter. Finish with parsley.
Remove to a platter and spoon the sauce over the meat. Finish with more freshly squeezed lemon juice, if desired.
Tips:
- Instead of pork, use veal, chicken or turkey!
- If the cutlets are large, use one instead. After stuffing, fold in half and pound to make a pocket.