Pork saltimbocca with garlic fried potatoes
- October 2014
- Serves 4
- 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.
- 16.3g (5.6g saturated)
- 20.9g (2.9g sugars)
- 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
- 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.
- 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.
- Drain on kitchen paper and cover with foil.
- 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.
- Pour in the marsala, add the rest of the butter, then bubble until syrupy.
- Put the saltimbocca on plates, drizzle the sauce over and add lemon juice. Serve with the potatoes and rocket.
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