Saltimbocca by way of the piggy

Our sage is growing so beautifully right now, so that I am searching for sage recipes.  I wish we had as much luck with the basil.  It has not been doing so great this year.

So things came together when I found two 1 1/2 pounds pork roasts...buy one get one free.  Saltimbocca came to mind.  I did not use veal, but this pork was just as good and less costly.  This recipe will be made again, and again.   I also had proscuitto on hand since we bought a large package earlier this week to wrap around cantaloupe, used it in a roasted Brussels sprout recipe and was glad I could us it for this recipe.

This sage is so perfect, I just want to roast a turkey!!

I sliced the roast and pound it as thin as I could.  I used my rolling pin between two pieces of plastic wrap. It worked so nicely.  Followed the recipe exactly.  It is  Tyler Florence recipe so you can't go wrong.

Saltimbocca Alla Romana

courtesy Tyler Florence

4 (5 ounce) thinly sliced veal cutlets ( I used pork)

4 slices thinly slice proscuitto

8 fresh sage leaves

all-purpose flour for dredging

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

2 tablespoons unsalted butter

2 tablespoons dry white wine

1/4 cup chicken broth

Lemon wedges and sage leaves for serving

Put the cutlets side by side on a sheet of plastic wrap.  Lay a piece of prosciutto on top of each piece and cover with another piece of plastic.  Gently flatten with a rolling pin or meat mallet until pieces are about 1/4 inch thick and proscuitto has adhered to the meat.  Remove the plastic wrap and lay a couple of sage leaves in the center of each cutlet.  Weave a toothpick in and out of the meat to secure.  Dredge meat in seasoned flour, shaking off excess.

Heat the oil and 1 tablespoon butter in a large skillet over medium flame.  Put the veal in the pan, prosciutto side down first.  Cook for 3 minutes to crisp it up and then flip to saute the other side for 2 minutes, until golden.  Transfer to a serving platter, remove toothpicks and keep warm.

Add the wine to the pan and stirring, bring up the delicious flavor from the bottom.  Let the wine cook down for a minute to burn off the alcohol.  Add the chicken broth and remaining butter.  Swirl the pan around.  Season with salt and pepper.  Pour the sauce over the saltimbocca and garnish with sage leaves and lemon wedges.  Serve immediately.

This is definitely a quick recipe and worth a try.  Veal is pricey, but pork works just great.  Would even be great with a well pounded chicken breast.