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Saltimbocca a la Romana

Because there's more to Italian cooking than pizza and pasta...

20 4
Saltimbocca a la Romana | DonalSkehan.com, Because there's more to Italian cooking than pizza and pasta...

main-meals

Saltimbocca a la Romana

Because there's more to Italian cooking than pizza and pasta...

Monday, July 11, 2016
US / METRIC

For the pork:

2 tbsp olive oil

1 pork fillet

12 sage leaves

12 slices prosciutto

25g plain flour

Sea salt and black pepper

For the green beans:

2 gloves garlic, minced

150g cherry tomatoes, halved

250g French beans

50ml white wine­

 

For the pork:

2 tbsp olive oil

1 pork fillet

12 sage leaves

12 slices prosciutto

4 tbsp plain flour

Sea salt and black pepper

For the green beans:

2 gloves garlic, minced

1 cup cherry tomatoes, halved

7oz French beans

1/4 cup white wine­

Chopping board

Meat hammer (or rolling pin)

Wide dish

Large frying pan

 

20 mins
Serves 4

Saltimbocca is easily one of my favourite Roman-style dishes. The Italian Nonna who taught me to make it served hers with sautéed green beans and tomatoes – I’ve been making it the same way ever since. Traditionally made with veal cutlets, I’ve made mine with pork fillet because they’re easier to buy but you could also use chicken if you wanted to.

 

Divide the pork into 12 thin, even slices, cutting them from the pork fillet on the diagonal. Lay each slice flat on a chopping board and gently bash with a meat hammer or rolling pin until approximately 5mm in thickness. Top each slice with a sage leaf, season with salt and black pepper and wrap with a slice of prosciutto.
Place the flour in a wide dish and dredge each slice until completely coated, patting off any excess.
Heat a large frying pan over a medium heat and add 1 tbsp oil. Cook the slices in batches using extra oil as needed, ensuring not to overcrowd the pan, for 2 minutes on each side or until the pork has cooked through and the prosciutto becomes crispy. Set aside and keep warm.
Fry the garlic in the pan for 1-2 minutes before adding the cherry tomatoes. Cook for a further 2 minutes, add the French beans and white wine and cook for 4-5 minutes until the beans are tender.
Serve slices of the saltimbocca with the green beans and tuck in.
20 mins
Serves 4

Ingredients
US / METRIC

For the pork:

2 tbsp olive oil

1 pork fillet

12 sage leaves

12 slices prosciutto

25g plain flour

Sea salt and black pepper

For the green beans:

2 gloves garlic, minced

150g cherry tomatoes, halved

250g French beans

50ml white wine­

 

For the pork:

2 tbsp olive oil

1 pork fillet

12 sage leaves

12 slices prosciutto

4 tbsp plain flour

Sea salt and black pepper

For the green beans:

2 gloves garlic, minced

1 cup cherry tomatoes, halved

7oz French beans

1/4 cup white wine­

You'll Need

Chopping board

Meat hammer (or rolling pin)

Wide dish

Large frying pan

 

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