Pork Saltimbocca

By lorik

Ingredients

• 8 pork cutlets (2oz ea.)
• Kosher salt and black pepper to taste
• 16-24 thin slices of prosciutto
• 16 sage leaves
• 1/2 cup flour
• 1/4 cup extra virgin olive oil
• 1/2 cup butter, divided
• 1/4 cup Marsala wine
• 1 cup low sodium chicken broth

Details

Servings 4
Adapted from kroger.com

Preparation

Step 1

Using a meat mallet, pound cutlets, one at a time, between 2 sheets of plastic wrap until each is about 1/8 inch thick. Lightly season with salt and pepper.

Place 2 sage leaves atop each piece of pork. Then wrap each cutlet in 2-3 pieces of prosciutto, gently pressing to adhere to pork. Place flour on a large plate. Dredge each piece of pork in flour, shake off excess, secure prosciutto with toothpicks, and set aside.

Heat 2 Tablespoons of oil and 2 tablespoons of butter in 12 inch skillet over medium high heat. Add half the meat and cook, turning once, until prosciutto is crisp and the pork is cooked to 145. Transfer meat to a paper towel lined plate. Repeat with more oil and butter and remaining meat. Remove and discard toothpicks.

Drain and discard the oil and butter from the skillet; place over high heat. Add Marsala, cook, scraping up browned bits, until reduced by half, 1-2 minutes. Add stock; reduce by half, about 3 minutes. Stir in remaining 4 tablespoons of butter; reduce heat to medium. Return meat to pan and cook until sauce thickens slightly, 1-2 minutes.