Elevate your dinner with this Pork Saltimbocca.
Combining this classic recipe with melted Bocconcini adds as a deliciously creamy element to every bite!
| 220g | Traditional Bocconcini |
| 8 | pork loin fillets |
| 8 slices | prosciutto |
| 20 | sage leaves |
| 1/4 cup | plain flour |
| 4 tbsp | olive oil |
| 1/3 cup | white wine |
| 100g | butter |
| sea salt & cracked black pepper |
| 1 | Working one at a time, cover each fillet with glad wrap and pound with a meat mallet until ½cm thick. |
| 2 | Place a prosciutto slice on each fillet and gently pound with the mallet. |
| 3 | Place the flour onto a plate and press the meat side of each fillet into the flour to coat. |
| 4 | Heat the olive oil in a large fry pan over med/ high heat, add sage leaves and fry until crisp, remove and drain on paper towel. |
| 5 | Reduce the heat to medium, place the fillets, prosciutto side down, into the pan and season with salt and pepper (you may need to do this in batches if using a smaller fry pan). |
| 6 | Fry for 3 minutes, or until the prosciutto is crisp, flip the fillets, place two bocconcini cut in halves on top of the prosciutto, reduce the heat to low, cover with a lid and cook for 2 minutes or until the bocconcini has melted. |
| 7 | Remove the fillets and cover with foil to keep warm. |
| 8 | Increase the heat to high, add wine and allow to reduce by half. |
| 9 | Add butter, turn off the heat and swirl the pan to melt the butter and create a sauce. |
| 10 | Return the fillets to the pan and serve immediately garnished with crisp sage. |
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