Pat pork cutlets dry with paper towels. Lay 1 slice of proscuitto on each cutlet. Cover cutlets with plastic wrap and using meat pounder, pound each until 1/8 inch thick. Dredge cutlets in flour shaking to remove excess.
Heat 2 Tbsp oil on medium high heat. Sear pork cutlets and brown breading. Remove cutlets and set aside.
Add garlic to pan. Cook until fragrant, about 30 seconds. Add broth and simmer until reduced by half, about 5 minutes. Add accumulated pork juices back to the pan and whisk in lemon juice, sage, and butter. Season with salt and pepper. Pour over pork.
To Freeze: Freeze in freezer safe container.
To Reheat: Defrost. Cook until pork is done.
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Fri, 15 September 2006 11:35
Garlicky Pork Cutlets with Prosciutto
Re: Garlicky Pork Cutlets with Prosciutto