Pork saltimbocca with green peas
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 550, total fat 29 G., saturated fats 10 G., proteins 42 G., carbohydrates 24 G., fiber 3 G., cholesterol 115 mg, sodium 1200 mg, sugar 0 G.
Calories 550, total fat 29 G., saturated fats 10 G., proteins 42 G., carbohydrates 24 G., fiber 3 G., cholesterol 115 mg, sodium 1200 mg, sugar 0 G.
The name of this Roman dish, saltimbocca, means "jump into your mouth!" in Italian. Thin slices of meat are topped with prosciutto and sage leaves and fried in olive oil. Although traditional saltimbocca is made without cheese, the recipe suggests adding grated fontina and Parmesan cheese to the pork and prosciutto—it's absolutely delicious! Served with a light side of green peas simmered with pieces of prosciutto in a little chicken broth. The dish is quick to prepare and very festive.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 natural boneless pork loin cutlets (1 cm thick; 140 g each)
- 3 tablespoons extra-virgin olive oil
- 0.5 cups premium flour
- 1 large shallot, finely chopped
- 8 fresh sage leaves
- 0.5 cups dry white wine
- 1 and 1/4 cups lightly salted chicken broth
- 5 thin slices prosciutto (about 80g), 1 slice cut into pieces
- 1 cup grated fontina cheese (about 50 g)
- 1/4 tbsp. grated parmesan
- 1 package (280 g) of frozen green peas
We recommend
Recipes with similar ingredients: pork loin, pork, Fontina cheese, Parmesan cheese, peas, prosciutto, white wine, sage
Cooking the dish according to the recipe:
- Preheat the oven to broil. Sprinkle the pork with salt. In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Working in batches, coat the pork in flour and add to the skillet; save the flour. Cook until browned, 1 minute per side. Transfer to a plate.
- Reduce heat to medium, add shallots to the skillet, and cook, stirring, until softened, 3 minutes. Increase heat to medium-high. Add sage and 2 teaspoons flour. Cook for 30 seconds. Add wine and bring to a boil. Simmer until reduced by half, 2 minutes. Add 1 cup broth and return to a simmer. Simmer until thickened, 2 minutes. Add pork and return to low heat. Top each patty with a slice of prosciutto, then add the cheeses. Grill for 1-2 minutes.
- In a small saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the sliced ham and cook until crisp, 1 to 2 minutes. Add the peas, the remaining 1/4 cup broth, and 1/4 teaspoon salt. Cover and cook until the peas are tender, 5 minutes. Remove the lid and increase the heat to medium. Cook until the liquid has evaporated, 1 minute. Serve the peas with the pork.
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