How to Make Pork Saltimbocca and Garlicky Greens | Rachael Ray

Pound the pork loin super thin.

Portion out each cutlet, allowing for two per person.

Wrap each cutlet with a piece of Prosciutto di Parma, placing sage leaves on one side.

Press the prosciutto around the cutlet, ensuring the sage leaves are not completely covered.

Season the cutlets with granulated garlic, fine sea salt, white pepper, and granulated onion.

Heat a pan and place the cutlets in it with the sage side down.

Chop the stems of rainbow chard and add them to the pan with a pinch of salt, stirring to let them sweat.

Turn over the saltimbocca after a short time, cooking in two batches due to the speed of cooking.

Optionally dredge the cutlets in Wondra flour for extra crispiness.

Add coarsely chopped greens to the pan with the stems and let them wilt.

Add garlic, salt, pepper, and a pinch of nutmeg to the greens.

Pour a little stock into the pan to help cook the greens.

Bring forward the pan used to brown the pork and add white wine around the edges to deglaze.

Add a splash of lemon and two tablespoons of butter cut into tiny pieces to gloss the sauce.

Add the pork back to the sauce and let it thicken before serving.

Serve the pork on a plate with the greens piled in the center and charred bread on the side.

Equipment Needed

Spice Level:

Dietary