Saltimbocca alla Romana
Savory saltimbocca is an Italian delight, with tender cuts of pork or veal wrapped in prosciutto and sage pan-fried with a silky wine sauce.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1.5 lb pork tenderloin or pork loin slices (or veal steaks (traditional))
- 1/2 oz fresh sage leaves
- 2 oz prosciutto (sliced)
- 1/4 cup flour
- 2 tbsp olive oil
- 1/4 cup dry white wine
- 4 tbsp butter (cubed)
Instructions
- 1
Place each piece of meat between plastic wrap and pound until thin (typically doubles in size) being careful not to tear (See Note 1).
- 2
Press 1 if large, 2 if small, sage leaves on top of each medallion of meat. Top with pieces of the prosciutto and carefully press to adhere. No toothpicks necessary!
- 3
Carefully dust both sides of each medallion with the flour.
- 4
In a large skillet over medium-high heat add the olive oil. Place each slice in the pan, prosciutto-side down (presentation side), and cook for 2 minutes until prosciutto is golden brown. Carefully flip and cook another 2 minutes. Remove from pan and set aside.
- 5
Pour in the wine, stirring to pick up browned bits on bottom of pan and reduce for 30 seconds. It should reduce by half. Add about 20 sage leaves (whole or chopped) and the COLD cubes of butter, turn off heat. Swirl to all is melted and sauce thickens and emulsifies. Season with salt to taste.
- 6
Serve spooning sauce over saltimbocca.