Saltimbocca is traditionally made with veal; however, pork cutlets serve as a wonderful substitute.
Serves: 4Hands-on: 10 minutesTotal: 20 minutesDifficulty: Medium
- 4 boneless pork cutlets (5 oz. each), pounded to ¼"–⅛" thickness
- ½ tsp. kosher salt
- ¼ tsp. ground black pepper
- ½ cup all-purpose flour
- ¼ tsp. cayenne powder
- 2 Tbsp. vegetable oil
- 3 Tbsp. unsalted butter, divided
- 8 fresh sage leaves
- 4 thin slices prosciutto
- 4 slices mozzarella cheese
- ½ cup dry white wine
- ½ tsp. dry sage
- Use paper towels to blot excess moisture from the pork. Season with salt and pepper.
- In a shallow dish, whisk together the flour and cayenne.
- Heat the oil in a wok over medium heat and add 1 tablespoon butter.
- Place each cutlet in the flour mixture. Use your fingers to adhere the flour on both sides. Shake off excess flour and add to the wok. Repeat with the remaining pork. Cook the cutlets for 1–2 minutes on each side until golden and transfer to a baking sheet.
- On top of each cutlet, place 2 fresh sage leaves, 1 slice prosciutto, and one slice mozzarella. Transfer the baking sheet to the oven broiler and allow the cheese to melt and brown. Remove and cover loosely with foil.
- Using the same wok, add the white wine and allow 2–3 minutes for the liquids to reduce by half. Use a wooden spoon to scrape up the brown bits. Whisk in the dry sage and remaining butter.
- Serve the pork with a few spoonfuls of the sauce on top and garnish with additional fresh sage leaves.