WEEKDAYS 1e|12c|p

Mario Batali's Saltimbocca Alla New Yorkese

Mario Batali Saltimbocca Alla New Yorksee
A delicious dinner in under half an hour!
skill level
Easy
time
1-30min
servings
4
cost
$$
Contributed by :
This recipe is simply delicious! And ready in under half an hour!
share
ingredients
  • 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
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    4 Cortland or Empire Apples (peeled and cored)
    1/4 Cup Sugar
    1 shot Grappa
    1 pinch Cinnamon
    1 Teaspoon Salt
    Juice 1/2 a Lemon and two piece of peel
    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.
  • 2
    8 Pork Cutlets (about 2 ounces each)
    8 Fresh Sage Leaves
    8 slices Prosciutto di Parma
    Salt
    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.
  • 3
    2 Tablespoon Olive Oil
    Flour for dusting
    Salt and Freshly Ground Pepper
    Juice of half a lemon
    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.
  • 4
    1/2 Cup Dry White Wine
    2 Tablespoon Unsalted Butter
    Salt and Freshly Ground Pepper
    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.
  • 5
    1/4 Cup Chives (freshly chopped)
    Lemon Wedges
    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.
 
Comments

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

similar recipes