Pork Saltimbocca

Makes 4
Cook 10 m



  1. 1 of 4 Flatten pork cutlets. Sprinkle each with 1/4 teaspoon salt, 1/8 teaspoon dried sage and 1/8 teaspoon pepper.
  2. 2 of 4 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. 3 of 4 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. 4 of 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 Information for Pork Saltimbocca
Servings Per Recipe: 4
Per Serving: 112 mg chol., 0 g fiber, 11 g sat. fat, 1460 mg sodium, 29 g pro., 332 kcal cal., 23 g Fat, total, 1 g carb.
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Printed from FamilyCircle.com 07/22/2019