Pork Saltimbocca

Pork Saltimbocca
Servings: 4 Cook 10 mins


  • 4 pork cutlets (3/4 pound total)
  • 1 teaspoon salt
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon pepper
  • 2 ounces prosciutto
  • 2 tablespoons butter
  • 1/2 cup marsala wine
  • 1/2 cup beef broth
  • 1 cup shredded fontina cheese
  • Sugar-snap peas with pimiento (optional)
  • Fettuccine with parsley (optional)

Make It

1. Flatten pork cutlets. Sprinkle each with 1/4 teaspoon salt, 1/8 teaspoon dried sage and 1/8 teaspoon pepper.

2. Lay slice of prosciutto on each cutlet. Working in batches if necessary, cook cutlets, starting with prosciutto side down, in butter in large skillet over medium-high heat, 2 minutes per side. Remove.

3. Add Marsala and broth to skillet; cook 2 minutes. Return pork to skillet, prosciutto side up; top each with 1/4 cup shredded fontina; cover and cook 2 minutes, until cheese melts. Remove cutlets to platter.

4. Reduce sauce over medium-high heat to syrupy consistency, 4 minutes. Spoon over cutlets. Serve with sugar-snap peas with pimiento and buttered thin fettuccine with parsley, if desired. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 332, Fat, total (g): 23, chol. (mg): 112, sat. fat (g): 11, carb. (g): 1, fiber (g): , pro. (g): 29, sodium (mg): 1460, Percent Daily Values are based on a 2,000 calorie diet.