Saltimbocca with pork
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 583, total fat 37 G., saturated fats 13 G., proteins 48 G., carbohydrates 16 G., fiber 5 G., cholesterol 143 mg, sodium 1330 mg, sugar 0 G.
Calories 583, total fat 37 G., saturated fats 13 G., proteins 48 G., carbohydrates 16 G., fiber 5 G., cholesterol 143 mg, sodium 1330 mg, sugar 0 G.
Italian saltimbocca is a luxurious combination of juicy meat, crispy prosciutto, and fragrant sage. Traditionally made with veal, this recipe makes a great substitute for a boneless pork loin cutlet. Don't wash the pan after frying; instead, use the remaining delicious juices to make a light sauce for the saltimbocca. Serve with sautéed spinach.
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 cutlets (center cut) weighing 200-220 g, approximately 2 cm thick.
- 4 large sage leaves
- 8 thin slices prosciutto
- 3 tablespoons extra-virgin olive oil
- 4 slices provolone cheese (about 100 g)
- 450 g small spinach
- Juice of 1 lemon + wedges for serving
- 1 large shallot, finely chopped, or 1/3 cup finely chopped red onion
- 2/3 cup lightly salted chicken broth
We recommend
Recipes with similar ingredients: pork loin, spinach, lemon juice, prosciutto, sage, provolone cheese
Cooking the dish according to the recipe:
- Preheat oven to 220°C, season pork with salt and pepper.
- Top each patty with a sage leaf, then wrap in 2 slices of prosciutto. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the patties, sage-side down, and cook, turning once, until the prosciutto is crisp, 8 to 10 minutes. Transfer to a baking sheet (set the skillet aside) and bake until a thermometer inserted into the center of the patty registers 145°F (63°C), about 8 minutes.
- Top each patty with a slice of provolone cheese; bake until melted, 1 to 2 minutes.
- Meanwhile, place the spinach in a microwave-safe bowl with the remaining 1 tablespoon olive oil, 1 tablespoon water, and a pinch of salt. Cover with plastic wrap and microwave for 3 minutes, until the spinach is wilted; drain. Sprinkle with half the lemon juice and season with salt and pepper.
- Heat the same pan over medium heat; add the shallots and cook, stirring, until softened, 3 minutes. Add the broth and simmer until reduced by half. Add the remaining lemon juice and season with salt and pepper to taste.
- Divide the pork among plates, pour the sauce from the pan over it. Serve with spinach and lemon wedges.
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