A delicious dinner in under half an hour!
Mario Batali's Saltimbocca Alla New Yorkese
- 4 Cortland or Empire Apples (peeled and cored)
- 1/4 Cup Sugar
- 1 shot Grappa
- 1 pinch Cinnamon
- 1 Teaspoon Salt
- Juice of 1 Lemon and two pieces of peel
- 1/4 Cup Chives (freshly chopped)
- 8 Pork Cutlets (about 2 ounces each)
- 8 Fresh Sage Leaves
- 8 slices Prosciutto di Parma
- Flour for dusting
- Salt and Freshly Ground Pepper
- 4 Tablespoon Unsalted Butter
- 1/2 Cup Dry White Wine
- Lemon Wedges
- Quarter apples and place them in a saucepan over medium heat with the sugar, grappa, cinnamon, salt and lemon juice and peel. Cook until soft and broken down, about 5-7 minutes. Remove from heat, cover with foil and set aside.
- Using a meat mallet, pound each pork chop slice to about 1/8-inch thick. Salt the meat lightly. Place 1 sage leaf and 1 slice of prosciutto on each pork cutlet and fold over to form a sandwich, with the meat inside the prosciutto. Pound lightly with the meat mallet, then secure with toothpicks.
- In a 10- to 12-inch sauté pan, heat 2 tablespoons of olive oil over high heat until it foams and subsides. Season the flour with salt and pepper, and dredge the cutlets lightly in the flour. Add to the pan and cook for 2 minutes on each side. Add lemon juice. Transfer to a platter and keep warm.
- Pour the wine into the pan and bring to a boil, stirring with wooden spoon to dislodge the browned bits on the bottom of the pan. Whisk in the remaining 2 tablespoons butter and season the sauce with salt and pepper.
- Return the cutlets to the pan just to reheat, place apple sauce on a platter sprinkle with chives and then transfer the cutlets to platter over the apple sauce, pour the sauce over, and serve immediately, with lemon wedges.