Make this delicious Italian dish at home!
- 8 pork cutlets (pounded very thin)
- 4 thin slices prosciutto di Parma
- 4 fresh sage leaves
- 1/2 cup all-purpose flour
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter (divided)
- 1/2 cup white wine
- 1 lemon (zest and juice)
- 1/4 cup parsley (finely chopped)
- Kosher salt and fresh ground black pepper (to taste)
- Place 1 slice of prosciutto and 1 sage leaf on top of 3 pork cutlets. Place another cutlet on top. Cover with plastic wrap and, using a meat mallet, pound each pocket with a meat mallet until the 2 halves stick together and they are an even 1/4-inch thickness. Season with Kosher salt and freshly ground black pepper on all sides. Dredge the pockets in flour.
- In a large sauté pan, add 2 tablespoons olive oil and 1 tablespoon butter and place over medium heat. Once the butter has melted, add the cutlets and cook until golden brown and 90% of the way cooked, about 3 minutes. Flip and cook for one more minute. Add the wine and the zest and juice of half a lemon, and bring to a simmer. Finish with 2 tablespoons of butter, swirling the pan to emulsify the butter. Finish with parsley.
- Remove to a platter and spoon the sauce over the meat. Finish with more freshly squeezed lemon juice, if desired.
– Instead of pork, use veal, chicken or turkey!
– If the cutlets are large, use one instead. After stuffing, fold in half and pound to make a pocket.