Not much of a pork fan generally, the way I found myself with this recipe was really only because I thought I’d bought veal. So here we are with some thin pork cutlets and an appetite to try something new. Basically, a metaphor for life.
I used Tyler Florence’s recipe as my muse and paired it with Ina’s potatoes and simple greens.
Saltimbocca alla Romana
- 4 5.oz thin veal (or pork) cutlets
- 4 slices of proscuitto
- 4 sage leaves
- Salt & pepper
- 2 T. olive oil
- 2 T. unsalted butter
- 2 T. white wine
- 1/4 c. chicken broth
- Lemon wedges
- Pound cutlets until 1/4″ thick.
- Wrap pork with proscuitto and pin one sage leaf to each with a wooden toothpick.
- Combine flour and salt and pepper in a shallow dish. Dredge veal in flour mixture on both sides.
- Heat 2 T. olive oil and 1 T. butter in a pan over medium-high heat.
- When hot, sear veal sage leaf side down for three minutes without moving. Flip veal and cook another two minutes. Remove from heat.
- Add wine to pan, scraping bottom. Add chicken broth and remaining T. of butter. Season with salt and pepper.
- Pour sauce over veal and serve with lemon wedges.