The word saltimbocca means "jumps in the mouth" in Italian and refers to a dish made with sage leaves and prosciutto wrapped around a piece of meat. It's typically made with thin cuts of veal and is popular in Italian restaurants.
Saltimbocca cooks quickly in a skillet and is finished off with a pan sauce made with olive oil, butter, garlic, and white wine. After frying the pork, the flour left behind in the pan helps thicken the sauce.
As fancy as the dish sounds and looks when presented at a restaurant, it is actually a quick and easy recipe and there is no reason not to make it at home. The veal can be replaced with chicken breasts that are pounded thin. Or, as we've done here, thin cuts of inexpensive pork tenderloin hold up well to these flavors and are tender and easy to find.
If you prefer not to finish your pan sauce with white wine, go ahead and use chicken stock and add in a splash of freshly squeezed lemon juice to brighten the sauce and give it a bright flavor.
- 1/3 cup instant flour (such as Wondra, or all-purpose flour)
- 4 boneless pork loin chops
- Salt and freshly ground black pepper (to taste)
- 4 thin slices of prosciutto di Parma
- 4 fresh sage leaves
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 clove garlic (peeled and minced)
- 2 tablespoons white wine (or chicken stock and a squeeze of lemon juice)
Gather the ingredients.
Add the all-purpose flour into a shallow bowl.
Season the pork loin with salt and pepper. Wrap each piece tightly with one slice of the prosciutto di Parma and tuck in a fresh sage leaf. Dip the prepared pork loins into the flour on both sides, to coat.
Heat the olive oil in a large skillet or cast iron pan over medium-high heat. Add the pork and press down with a spatula. Cook until golden brown on the bottom, approximately 5 minutes. Flip the pork pieces and continue cooking for another couple of minutes until the meat is no longer pink and cooked through. Transfer the pork to a platter and cover with aluminum foil to keep warm.
Add the butter and minced garlic to the pan and cook for an additional minute. Add the white wine and continue cooking for another minute or two, until the alcohol cooks out. Drizzle over the pork and serve hot.
- Wondra flour, or instant flour, is more granular and dissolves more quickly than regular flour. For that reason, it's widely used to thickening sauces and gravies. You should be able to find it in the baking aisle of most large supermarkets where the all-purpose flour is located.