Pork Saltimbocca Ala Romana
A lighter yet satisfying dish made with lean pork fillet, sage or basil, and prosciutto, served with green beans and cherry tomatoes.
4
Servings
15
Prep (min)
30
Cook (min)
easy
Difficulty
Ingredients
-
Olive oil
–
2.0
tbsp
-
Pork fillet
–
1.0
-
Sage leaves or basil leaves
–
12.0
-
Prosciutto
–
12.0
-
Plain flour
–
25.0
g
-
Sea salt and black pepper
-
Garlic
–
2.0
cloves
-
Cherry tomatoes
–
150.0
g
-
French beans
–
250.0
g
-
White wine
–
50.0
ml
Instructions
-
1
Divide the pork into 12 thin, even slices, gently bash with a meat hammer or rolling pin until approximately 5mm in thickness. Top each slice with a sage leaf, season with salt and black pepper and wrap with a slice of prosciutto.
-
2
Place the flour in a wide dish and dredge each slice until completely coated, patting off any excess.
-
3
Heat a large frying pan over medium heat and add 1 tbsp oil. Cook the slices in batches using extra oil as needed for 2 minutes on each side or until cooked through and prosciutto is crispy. Set aside and keep warm.
-
4
Fry the garlic in the pan for 1-2 minutes before adding the cherry tomatoes. Cook for a further 2 minutes, add the French beans and white wine and cook for 4-5 minutes until the beans are tender.
-
5
Serve slices of the saltimbocca with the green beans and enjoy.
Nutrition
Per serving