Roman-Style Pork Saltimbocca, an excellent main course, very tasty and quick to prepare. These are slices of meat with prosciutto and sage, cooked in a pan, a simple and delicious dish!
I usually prepare saltimbocca with veal slices, but since I went to the butcher today and the price was very high, I decided to make them with pork loin to save money. I liked them a lot and I think I’ll continue making them with this meat from now on.
In this recipe, I didn’t add salt because the prosciutto is already very flavorful.
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DON’T MISS THESE RECIPES:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 slices pork loin
- 2 slices prosciutto
- 4 leaves sage
- 2 tablespoons flour
- 1 drizzle olive oil
- 0.7 oz butter
- to taste white wine
- 0.4 oz butter
- 0.8 fl oz water
How to Prepare Roman-Style Pork Saltimbocca
Place all the slices of meat on a cutting board and put half a slice of prosciutto and a sage leaf on each. Secure them with a toothpick and dredge each slice in flour on both sides, shaking off the excess.
In a pan, heat a drizzle of olive oil and the butter, add the slices of meat and brown them on one side, then deglaze with white wine, turn them over and cook for another three minutes with the lid on.
When they’re cooked, place them on a plate, keep them warm, and prepare the sauce.
In the same pan, add 0.4 oz of butter and 0.8 fl oz of water and thicken over medium heat until a slightly thick sauce forms. Put the meat back in the pan, heat it for a minute with the sauce, then place it on plates and serve immediately.
