Pork Saltimbocca with Sage and White Wine Pan Sauce

Steps

1. Step 1

   Put each pork slice between two sheets of plastic wrap and pound with a meat mallet or the bottom of a heavy pan until about 1/4 inch thick. Season both sides lightly with salt and pepper (go easy on the salt — the prosciutto is salty).

   10 min

   • 1 1/4 lb boneless pork loin, cut into 8 slices
   • salt
   • black pepper
2. Step 2

   Lay 2 sage leaves on one side of each cutlet, then drape a slice of prosciutto over the top, pressing it on so it sticks. Trim any prosciutto that hangs far over the edge.

   5 min

   • 16 fresh sage leaves
   • 8 slices prosciutto
3. Step 3

   Spread the flour on a plate. Dredge each cutlet in flour on both sides and shake off the excess.

   • 1/2 cup all-purpose flour
4. Step 4

   Heat the olive oil in a large skillet over medium-high heat until shimmering. Working in two batches so the pan isn't crowded, cook the cutlets prosciutto side down for 2 minutes, then flip and cook 1 to 2 minutes more, until golden and just cooked through. Move to a plate and tent with foil.

   8 min

   • 2 tbsp olive oil
5. Step 5

   Wipe out the skillet if it looks scorched, then add the olive oil and garlic and cook over medium heat for 30 seconds, until fragrant. Add the spinach in handfuls, tossing until wilted, 2 to 3 minutes. Season with salt, then lift the spinach onto a serving platter, leaving liquid behind in the pan. Pour off any liquid.

   4 min

   • 1 tbsp olive oil
   • 2 cloves garlic
   • 10 oz baby spinach
   • salt
6. Step 6

   Return the pan to medium-high heat and pour in the wine, scraping up the browned bits with a wooden spoon. Boil until reduced by about half, 2 to 3 minutes. Add the broth and boil 2 minutes more, until lightly syrupy.

   5 min

   • 3/4 cup dry white wine
   • 1/2 cup chicken broth
7. Step 7

   Take the pan off the heat. Add the lemon juice, then whisk in the cold butter a piece at a time until the sauce is glossy. Taste and add salt if needed.

   2 min

   • 1 tbsp lemon juice
   • 3 tbsp cold unsalted butter
8. Step 8

   Lay the cutlets over the spinach, pour any juices from the plate into the sauce, and spoon the sauce over the pork. Serve right away.

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026