Friday, February 26, 2016


Pork Saltimbocca
Another all-time fave

Saltimbocca, which in Italian means "leap into the mouth", is a traditional Mediterranean dish that is commonly made with veal. Using veal is delicious, but I prefer to use pork. It can also be prepared with chicken. All three meats make mouthwatering Saltimbocca.  Some recipes call for the prosciutto to be rolled inside the cutlets, but I favor leaving the meat flat. Either way, it's an easy 30-minute meal, perfect for this doldrum time of year, and is a real crowd pleaser...

Here is what you will need:

6 thin sliced Pork Cutlets
6-8 slices of Prosciutto
12-14 pieces of Sage
1 cup of Flour
1/2 cup of Chicken Broth
1 cup White Wine
2 tablespoons Butter
1 tablespoon Mustard
2 tablespoons of Olive Oil

If the meat is a cut thick, slice it horizontally into 2 separate cutlets.  It can also be pounded lightly (especially if using chicken).  Each cutlet should be 1/4 to 1/2 inch thick. 

Begin by lightly flouring each cutlet.  Put 2-3 sage leaves on top of the floured cutlet and place a slice (or two) of prosciutto over the leaves.  Secure prosciutto and sage to the meat with a toothpick:

Heat 1 1/2 tablespoons of oil (olive or vegetable) in a pan over medium heat. Add the meat to pan, sage side down, and agitate to avoid sticking.  Cook on this side until golden brown, or about 3 minutes.
Set the timer!

Flip the cutlets over and cook for another 1-2 minutes. Set aside and let rest, but keep the pan juices. 

Meanwhile, let's make some gravy.  
Add white wine to the sauté pan and simmer until it becomes syrupy.  Add 1/2 cup chicken broth, 1 tablespoon of mustard, 2 tablespoons butter, and salt/pepper to taste.  If a thicker gravy is desired, sift a tablespoon of flour into the sauce. 

Place the meat on plate, sage side up and drizzle with the delicious gravy.  
Everyone is going to LOVE it! 

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