SALTIMBOCCA ALLA ROMANA ricetta originale + varianti

Place a slice of prosciutto on each pork loin slice, followed by 2 sage leaves. Secure with toothpicks if necessary.

Season the pork with salt and pepper on both sides.

Dredge each pork slice in flour, shaking off the excess.

In a large skillet, heat the olive oil over medium-high heat.

Add the pork slices to the skillet and cook for about 3-4 minutes on each side until golden brown.

Remove the pork from the skillet and set aside.

In the same skillet, add the white wine and chicken broth, scraping up any browned bits from the bottom.

Bring the sauce to a simmer and let it reduce for about 2-3 minutes.

Return the pork to the skillet and cook for an additional 2 minutes, spooning the sauce over the top.

Serve hot, drizzled with the sauce.

Equipment Needed

Spice Level: