Pork saltimbocca with garlic fried potatoes

Pork saltimbocca with garlic fried potatoes
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

This saltimbocca uses pork wrapped in prosciutto and topped with a sage leaf. It’s so full of flavour, and better yet, this impressive recipe can be ready in just 30 minutes.

Nutrition: per serving

Calories
379kcals
Fat
16.3g (5.6g saturated)
Protein
32.4g
Carbohydrates
20.9g (2.9g sugars)
Fibre
1.8g
Salt
0.8g
Calories
379kcals
Fat
16.3g (5.6g saturated)
Protein
32.4g
Carbohydrates
20.9g (2.9g sugars)
Fibre
1.8g
Salt
0.8g

Ingredients

  • 500g salad potatoes
  • 4 British free-range pork escalopes
  • 4 slices prosciutto
  • 4 fresh sage leaves
  • 2-3 tbsp vegetable oil, plus a splash extra
  • 3 garlic cloves, unpeeled
  • 2 knobs butter
  • 75ml marsala wine
  • Squeeze lemon juice
  • Rocket to serve

Method

  1. Halve the potatoes; boil for 10-12 minutes until just tender. Drain and steam dry. Wrap each escalope in prosciutto, top with a sage leaf and secure with a cocktail stick.
  2. Heat a large pan with the oil. Bash the garlic but leave whole, then add. When the oil shimmers, add the potatoes and cook for 5-6 minutes, turning occasionally, until golden. Don’t let the garlic get too brown.
  3. Drain on kitchen paper and cover with foil.
  4. Wipe the pan, then add a knob of butter with a splash of oil. When it sizzles, add the escalopes, sage-side down, and cook for 2 minutes. Turn, then cook for 2 minutes more. Rest on a warm plate.
  5. Pour in the marsala, add the rest of the butter, then bubble until syrupy.
  6. Put the saltimbocca on plates, drizzle the sauce over and add lemon juice. Serve with the potatoes and rocket.

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