Garlicky Pork Cutlets with Prosciutto Lemon and Sage
Indulge in the rich, rustic flavors of these Garlicky Pork Cutlets with Prosciutto, Lemon, and Sage—a dish that effortlessly combines tender pork, fragrant herbs, and a bright citrusy finish. Perfectly seasoned and lightly dredged in flour for a golden sear, the cutlets are elevated with the delicate saltiness of prosciutto and the earthy aroma of fresh sage. A luscious sauce made with dry white wine, chicken stock, and butter ties it all together, while a squeeze of fresh lemon juice adds a zesty pop. This elegant yet approachable recipe is ready in just 35 minutes, making it ideal for weeknight dinners or a special occasion. Serve with crusty bread or a light salad to soak up the flavorful sauce, and garnish with parsley for a vibrant touch. Perfectly balanced and full of gourmet appeal, this dish is a must-try for pork lovers!
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Recipe Information
Ingredients
- 4 pieces pork cutlets
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons extra virgin olive oil
- 4 tablespoons butter
- 3 cloves garlic cloves
- 8 leaves fresh sage leaves
- 4 slices prosciutto
- 0.5 cup dry white wine
- 0.5 cup chicken stock
- 1 whole lemon
- 2 tablespoons chopped parsley
Instructions
Season the pork cutlets on both sides with salt and black pepper.
Lightly dredge the cutlets in flour, shaking off the excess.
Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat.
Add the pork cutlets to the skillet and cook for 3-4 minutes per side, or until golden brown and just cooked through. Remove the cutlets from the skillet and set them aside on a plate.
Lower the heat to medium-low. Add the remaining 2 tablespoons of butter to the skillet.
Add the minced garlic cloves and fresh sage leaves to the skillet. Sauté for 1 minute until fragrant.
Lay a slice of prosciutto on top of each cooked cutlet and return them to the skillet.
Increase the heat to medium and pour in the white wine. Let it simmer for 1 minute, using a wooden spoon to scrape up any browned bits from the skillet.
Add the chicken stock and simmer for 3-4 minutes until the sauce slightly thickens.
Squeeze the juice of half the lemon over the cutlets. Slice the other half of the lemon into wedges for serving.
Sprinkle the cutlets with chopped parsley and spoon the sauce over them.
Serve immediately with lemon wedges on the side for an extra burst of citrus flavor.
Nutrition Facts
Calories |
2270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.7 g | 194% | |
| Saturated Fat | 56.3 g | 282% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3726 mg | 162% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 3.6 g | ||
| Protein | 140.6 g | 281% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 195 mg | 15% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2122 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
