Sautéed Pork Cutlets with Prosciutto, Sage and Lemon
- TOTAL TIME: 30 MIN
- SERVINGS: 6
In his version of the classic Italian dish saltimbocca (which means "leap in your mouth"), chef Morgan Brownlow uses sweet, tender pork scallopine in place of the classic veal and layers the cutlets with pungent sage leaves and salty prosciutto slices before frying them. Brownlow makes this simple and versatile recipe with all kinds of cutlets, such as turkey, chicken, duck and squab.
- Two 1-pound pork tenderloins, each cut on the bias into 6 slices
- Freshly ground pepper
- 12 sage leaves
- 12 thin slices of prosciutto (6 ounces)
- 1/4 cup extra-virgin olive oil
- 3 1/2 tablespoons unsalted butter
- 1/2 cup chicken stock or low-sodium broth
- 3 tablespoons fresh lemon juice
- Lay the pork slices on a work surface and pound to 1/4-inch thickness. Season with pepper. Set a sage leaf in the center of each cutlet. Top each cutlet with a slice of prosciutto; thread 2 toothpicks through each one to secure the prosciutto.
- In a very large skillet, heat 2 tablespoons of the olive oil until shimmering. Add 1 tablespoon of the butter. Arrange 6 of the cutlets in the skillet, prosciutto side down, and cook over moderately high heat until the prosciutto is crisp, about 1 minute. Turn the cutlets and cook until barely pink in the center, about 3 minutes. Transfer the cutlets to a warm platter. Wipe out the skillet and repeat with 1 tablespoon of butter and the remaining 2 tablespoons of olive oil and 6 cutlets.
- Wipe out the skillet. Add the stock, lemon juice and any accumulated juices from the cutlets and boil over high heat until reduced to 1/2 cup, about 2 minutes. Off the heat, swirl in the remaining 1 1/2 tablespoons of butter. Pour the sauce over the pork cutlets and serve.
Though pork isn't a fatty meat, the prosciutto here adds enough richness to demand a hearty red with good tannins. Molise, an often overlooked, mountainous Italian region on the Adriatic coast next to Abruzzo, is a good source.