- 12x 40g pork escalopes
- 6 slices of prosciutto, cut in half
- 12 sage leaves for the escalopes
- Olive oil
- Approx. 50g Kerrymaid Buttery
- 50ml white wine
- 125ml veal or chicken stock
- ½ tsp cornflour, slaked in cold water
- 1 tsp chopped sage for the sauce
- Maldon sea salt and fresh ground black pepper
- Lemon juice to taste
Pork saltimbocca with sage buttery - Serves 4
Pork saltimbocca with sage buttery - Serves 4
With a selection of delicious pork cuts available, cooking methods and flavour pairings are exceptionally varied when it comes to pork recipes. Take a look at the Pork saltimbocca with sage buttery - Serves 4 recipe below, as tried and tested by professional chefs - Why not give it a try? A great idea for a main course, that is light and fresh and has a slight twist on the Italian Classic.
Ingredients
Method
Season the pork escalopes with pepper and press a half slice of prosciutto onto each piece. Press a sage leaf into the centre of each ham-covered escalope.
Heat a heavy based frying pan, add a little olive oil and lay the escalopes in ham-side down - you may need to do this in several batches. Cook until the prosciutto is crispy, then add 10g of Kerrymaid Buttery and flip the escalopes over. Cook for 30 seconds and remove to rest. Deglaze the pan with the wine and reduce to a syrup. Add the stock and reduce by half. Whisk in the cornflour. Add the chopped sage and whisk in enough Kerrymaid Buttery to create a light sauce. Check the seasoning and pour over the escalopes.
Serve with a green salad and sautéed potatoes.
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