Lorem ipsum dolor sit amet, consectetur adipiscing elit. Test link
Home
italian

Pork Saltimbocca alla Romana Recipe

10

Pork Saltimbocca alla Romana is a traditional Italian dish that perfectly embodies the essence of Roman cuisine. The name "saltimbocca" literally means "jump in the mouth," and this dish lives up to its name with its vibrant flavors and delightful textures. It combines tender pork cutlets with savory prosciutto, fresh sage, and a luscious white wine sauce. Whether you're a seasoned home cook or a beginner, this recipe is sure to impress.

Table of Contents
  1. Ingredients
  2. Instructions
  3. Tips for Success
  4. Conclusion

Pork Saltimbocca alla Romana Recipe


Ingredients

To serve 4, you will need:

  • 4 pork cutlets (about 4-6 ounces each)
  • 8 thin slices of prosciutto
  • 8 fresh sage leaves
  • 1/2 cup all-purpose flour
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • Lemon wedges, for serving

Instructions

Preparing the Pork Cutlets

  1. Flatten the Cutlets: Place each pork cutlet between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the cutlets to an even thickness of about 1/4 inch. This ensures even cooking and tenderness.
  2. Season and Assemble: Season the cutlets with a pinch of salt and a grind of black pepper. Lay two slices of prosciutto on each cutlet, followed by two sage leaves. Press lightly to help the prosciutto and sage adhere to the pork.
  3. Coat with Flour: Lightly dredge each cutlet in flour, shaking off any excess. This will help create a lovely crust and thicken the sauce.

Cooking the Saltimbocca

  1. Heat the Pan: In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat until the butter is melted and the mixture is hot.
  2. Cook the Cutlets: Add the pork cutlets to the skillet, prosciutto side down. Cook for about 2-3 minutes until the prosciutto is crispy. Flip the cutlets and cook for another 2-3 minutes until the pork is golden brown and cooked through. Transfer the cutlets to a plate and cover with foil to keep warm.

Making the Sauce

  1. Deglaze the Pan: Add the white wine to the skillet, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes until slightly reduced.
  2. Add the Broth: Pour in the chicken broth and continue to simmer for another 2-3 minutes, allowing the sauce to reduce and thicken slightly.
  3. Finish with Butter: Stir in the remaining tablespoon of butter to give the sauce a rich, velvety finish. Adjust the seasoning with salt and pepper if needed.

Serving the Dish

  1. Plate the Saltimbocca: Place the pork cutlets on serving plates and spoon the sauce generously over the top.
  2. Garnish and Serve: Serve with lemon wedges on the side for a fresh, zesty contrast to the rich flavors of the dish.

Tips for Success

  • Quality Ingredients: Use high-quality prosciutto and fresh sage for the best flavor.
  • Pork Alternatives: If you prefer, you can substitute pork with veal or chicken cutlets.
  • Wine Selection: Choose a dry white wine like Pinot Grigio or Sauvignon Blanc for the sauce.

Conclusion

Pork Saltimbocca alla Romana is a delightful dish that brings the taste of Rome to your table. With its simple yet sophisticated flavors, it's perfect for a weeknight dinner or a special occasion. Serve it with a side of sautéed spinach or a light salad, and enjoy the taste of Italy in every bite. Buon appetito!

Title_is_here

Your_text_is_here.

Title_is_here

Your_text_is_here.

Title_is_here

Your_text_is_here.

Title_is_here

Your_text_is_here.

Youtube video
file_name.zip 200kb
Related Posts
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Proin vestibulum dignissim diam, et efficitur felis commodo et. Mauris vel diam pellentesque lorem lacinia luctus. Nulla quam magna, pharetra in ultrices at, condimentum id tellus.

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Proin vestibulum dignissim diam, et efficitur felis commodo et.

Mauris vel diam pellentesque lorem lacinia luctus. Nulla quam magna, pharetra in ultrices at, condimentum id tellus. Sed suscipit sapien sed turpis ultrices viverra.

Name Position Office Age Start date Salary
Tiger Nixon System Architect Edinburgh 61 2011/04/25 $320,800
Garrett Winters Accountant Tokyo 63 2011/07/25 $170,750
Ashton Cox Junior Technical Author San Francisco 66 2009/01/12 $86,000
Cedric Kelly Senior Javascript Developer Edinburgh 22 2012/03/29 $433,060
Airi Satou Accountant Tokyo 33 2008/11/28 $162,700
aehe