1 lb pork tenderloin
1/4 lb Thinly sliced prosciutto
1 T Dried sage
4 T Extra-Virgin Olive Oil
2 T Unsalted butter
1/4 cup Dry white wine
1/4 cup Chicken Broth|
All-purpose flour for dredging
Fresh ground pepper
1 Tablespoon Lemon Juice
Lemon wedges for serving
Cut the pork tenderloin into 8 steaks, pound and cut each in half, making 16 thin cutlets.|
Mix the sage and EVOO to form a paste.
Lay one cutlet down on the cutting board. Spread the sage mixture on top
Add a single slice of prosciutto and a second, covering, cutlet.
Cover with a piece of plastic. [Tom uses a sandwich bag.] Gently pound the paired cutlets until the pieces are about 1/4 inch thick and adhered.
Combine the flour, cayenne pepper and pepper in a shallow platter.
Dredge the pork in the seasoned flour, shaking off the excess.
Heat the EVOO and butter in a large skillet over medium heat.
Sauté the stacked cutlet pairs for 3 minutes to crisp them up.
Flip the cutlets over and sauté the other side for two minutes, until golden.
Transfer the cutlets to a serving platter and keep warm.
Add the wine, chicken broth, and lemon juice to the pan, stirring to bring up bits in the bottom.
Add the remaining tablespoon of butter and reduce.
Pour the sauce over the cutlets, garnish with lemon wedges and serve.
The remaining sauce can be poured over a starchy side dish.
2018-09-02: an excellent batch|
2018-01-13: We used a 13oz pork tenderloin which was excellent.
2018-01-13: Veal is becoming hard to get, so we are metamorphing veal dishes to pork tenderloin, This came from our Veal Saltimbocca recipe.