Saltimbocca a la romana

Pork, sage and proscuitto come together in this frying-pan dinner.

Credit: Donal's Meals in Minutes

• serves

  2

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

For the pork

• 3 tsp (15 ml) olive oil
• ½ pork fillet
• 6 sage leaves
• 6 slices prosciutto
• 25 g plain flour
• Sea salt and black pepper

For the green beans

• 1 gloves garlic, minced
• 75 g cherry tomatoes, halved
• 125 g greens beans
• 50 ml white wine

Instructions

1. Thinly slice 6 even slices from the pork fillet diagonally. 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.
2. Place the flour in a wide dish and dredge each slice until completely coated, patting off any excess.
3. Heat a large frying pan over a medium heat and add 1 tbsp oil. Cook the slices for 2 minutes on each side or until the pork has cooked through and the prosciutto becomes crispy.
4. Add the garlic in the pan for a minute or so before adding the cherry tomatoes, green beans and white wine and cook for 4-5 minutes until the beans are tender. You may need to add a splash of water to bring things together.
5. Serve slices of the saltimbocca with the green beans and tuck in.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.