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3 lean, thinly cut pork cutlets (3 – 4 oz)
2 Tbsp butter
1 cup white wine
3 slices thinly cut prosciutto
6 fresh sage leaves
2 Tbsp olive oil
2 Tbsp pork or veal glace
Kosher salt, to taste
Pepper, freshly ground, to taste
Pound out the pork cutlets with a meat mallet until desired thickness is achieved (about ¼”). Season to taste with salt and pepper. Top with sliced prosciutto and two fresh sage leaves.
Drizzle a hot pan with olive oil. Place the cutlets, prosciutto side down first, into the pan.
Cook for approximately two minutes on each side. Remove pork from the pan and set aside.
Deglaze the pan by adding one cup of white wine, scraping all excess fond from the bottom of the pan and allowing it to dissolve into the wine. Add the pork or veal glace and butter to create the sauce. Cook the sauce on its own for two minutes. Return the cutlets to the sauce and cook for another two to three minutes.
Yields 3 – 4 family-style servings.