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Saltimbocca di Maiale | Quick Pork Medallions with Sage
(0)
20 min
Quick
Gurkerl Küche
Zarte Schweinslungenbraten-Medaillons mit feinem Parmaschinken und aromatischem Salbei in einer samtigen Weißweinsauce. In nur 20 Minuten auf dem Tisch.
Ingredients
Preparation method
Preparation
Cut the pork tenderloin into approx. 1.5 cm thick medallions and gently pound them flat between cling film using a meat mallet or the bottom of a pot.
Top each medallion with a slice of Parma ham and a leaf of fresh sage. Secure everything with a toothpick.
Frying & Finishing the Sauce
Dust the underside of the meat lightly with flour and season subtly with pepper and a small pinch of salt (be careful: the ham is already salty).
Chef's tip
Fluffy oven-roasted rosemary potatoes, crusty white bread, or a fresh rocket salad make a perfect side dish.
Remove the toothpick before serving or briefly point it out to your guests.
70 min
Under an hour
