Sauteed Pork Cutlets with Prosciutto, Sage and Lemon

1. 1

   Lay the pork slices on a work surface and pound to 1/4-inch thickness.

2. 2

   Season with pepper.

3. 3

   Set a sage leaf in the center of each cutlet.

4. 4

   Top each cutlet with a slice of prosciutto; thread 2 toothpicks through each one to secure the prosciutto.

5. 5

   In a very large skillet, heat 2 tablespoons of the olive oil until shimmering.

6. 6

   Add 1 tablespoon of the butter.

7. 7

   Arrange 6 of the cutlets in the skillet, prosciutto side down, and cook over moderately high heat until the prosciutto is crisp, about 1 minute.

8. 8

   Turn the cutlets and cook until barely pink in the center, about 3 minutes.

9. 9

   Transfer the cutlets to a warm platter.

10. 10

    Wipe out the skillet and repeat with 1 tablespoon of butter and the remaining 2 tablespoons of olive oil and 6 cutlets.

11. 11

    Wipe out the skillet.

12. 12

    Add the stock, lemon juice and any accumulated juices from the cutlets and boil over high heat until reduced to 1/2 cup, about 2 minutes.

13. 13

    Off the heat, swirl in the remaining 1 1/2 tablespoons of butter.

14. 14

    Pour the sauce over the pork cutlets and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.