Proscuitto Pork Cutlets With Garlic Sage Lemon Sauce Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

PROSCUITTO PORK CUTLETS WITH GARLIC SAGE LEMON SAUCE



Proscuitto Pork Cutlets with Garlic Sage Lemon Sauce image

Amazing flavor with so few ingredients

Provided by TheFrenchKitchen

Categories     Main Dish

Time 25m

Yield 4

Number Of Ingredients 11

8 Boneless pork chops 1/4" all fat removed
8 slices Proscuitto
1/2 cup Flour
4 tablespoon Vegetable oil
12 cloves Garlic sliced thin
2 cup Chicken broth
2 tablespoons Lemon Juice
2 tablespoons Sage minced fresh
4 tablespoons Butter
Salt seasoned to taste
Black pepper seasoned to taste

Steps:

  • - Pat chops dry, place one slice proscuitto on each chop - Cover with plastic wrap, using meat mallet pound each to 1/8" - Heat 2 T. Vegetable oil in large skillet over medium-high heat - Dredge pork in flour, shake off excess flour - Once oil starts to smoke add 1/2 the pork to the skillet proscuitto side down - Cook for 3-4 min till browned - Flip and cook about 2 min - Remove pork to a plate tented with tin foil - Add remaining oil and repeat with remaining pork chops - Place remaining chop on the place and replace foil - Add garlic to the now empty skillet and cook till lightly browned about 1 min - Add broth to pan and boil for 5-7 min - Add all accumulated pork juices to pan, whisk in lemon juice, sage, butter and salt and pepper to taste - continue to simmer until slightly thickened - Serve over pork (2) per serving

Nutrition Facts : Calories 1038 calories, Fat 61.417711205227 g, Carbohydrate 21.8804005356885 g, Cholesterol 321.282353180081 mg, Fiber 1.68279998060124 g, Protein 95.2238813325456 g, SaturatedFat 20.8865199273916 g, ServingSize 1 1 Serving (1104g), Sodium 3087.05433720795 mg, Sugar 20.1976005550873 g, TransFat 7.33813146009451 g

PROSCIUTTO-WRAPPED PORK LOIN



Prosciutto-Wrapped Pork Loin image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 2h20m

Yield 6 to 10 servings

Number Of Ingredients 18

1/2 cup fresh parsley
1/4 cup fresh sage leaves
1 tablespoon Dijon mustard
1/2 shallot, coarsely chopped
2 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper
1 pork loin (3 to 5 pounds)
12 slices prosciutto
1/2 cup packed brown sugar
1/2 cup maple syrup
2 tablespoons spicy BBQ sauce
2 star anise pods
1 cinnamon stick
Zest of 1 orange
1/2 jalapeño pepper, seeded
4 tablespoons (1/2 stick) unsalted butter
3 cloves garlic
2 to 3 sprigs fresh rosemary

Steps:

  • Combine the parsley, sage, mustard and shallot in a mini food processor and pulse until coarsely chopped and combined. Add the olive oil and blend to form a paste. Season with salt and pepper.
  • Season the pork loin with salt and rub the paste all over it. Lay the prosciutto slices on a piece of parchment paper, shingled in 2 overlapping rows to form a 12-inch square. Place the pork loin in the middle of the prosciutto square. Using the parchment to help you roll, roll the prosciutto up over the loin, pressing firmly to adhere the prosciutto to the loin. Continue to roll until the entire pork loin is tightly covered in prosciutto (the prosciutto should overlap itself). Refrigerate at least 1 hour, preferably overnight.
  • In a small saucepan, bring the sugar, maple syrup, BBQ sauce, star anise, cinnamon stick, orange zest and jalapeño to a simmer. Let cool to room temperature, or overnight in the fridge.
  • When you're ready to roast the pork, preheat the oven to 425 degrees F.
  • Place the butter, garlic and rosemary in a large, ovenproof saute pan and heat over medium-low heat until the butter is melted, about 2 minutes. Lay the prosciutto-wrapped loin in the pan seam-side down. Roast until an instant-read thermometer inserted in the center of the loin reads 120 degrees F, 30 to 40 minutes.
  • Brush the glaze on the loin and continue to roast to 135 degrees F for medium, 10 to 15 minutes more. Allow the meat to rest before slicing, then spoon the pan juices over the pork slices.

PORK CHOPS SALTIMBOCCA



Pork Chops Saltimbocca image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

4 7-to-8-ounce boneless center-cut pork chops (about 3/4 inch thick)
Kosher salt and freshly ground pepper
4 large sage leaves
8 thin slices prosciutto
3 tablespoons extra-virgin olive oil
4 slices provolone cheese (about 3 1/2 ounces)
1 pound baby spinach
Juice of 1 lemon, plus wedges for serving
1 large shallot, finely chopped, or 1/3 cup finely chopped red onion
2/3 cup low-sodium chicken broth

Steps:

  • Preheat the oven to 425 degrees F. Season the pork with salt and pepper. Top each chop with a sage leaf, then wrap in 2 slices prosciutto. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chops, sage-side down, and cook, turning once, until the prosciutto is crisp, 8 to 10 minutes. Transfer to a baking sheet, reserving the skillet, and roast until a thermometer inserted sideways into the center of a chop registers 145 degrees F, about 8 minutes. Top each with a slice of provolone; return to the oven until the cheese melts, 1 to 2 minutes. Meanwhile, put the spinach in a microwave-safe bowl; add the remaining 1 tablespoon olive oil, 1 tablespoon water and a pinch of salt. Cover with plastic wrap and microwave until wilted, 3 minutes; drain. Drizzle with half of the lemon juice and season with salt and pepper. Heat the reserved skillet over medium heat; add the shallot and cook, stirring, until soft, 3 minutes. Add the broth and simmer until reduced by half. Stir in the remaining lemon juice and season with salt and pepper. Divide the pork among plates; drizzle with the shallot sauce. Serve with the spinach and lemon wedges.

BARBECUED PORK WITH SAGE, LEMON & PROSCIUTTO



Barbecued pork with sage, lemon & prosciutto image

If the sun's out and the barbie's on - try this super-tasty pork dish with zesty lemon

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 50m

Number Of Ingredients 7

85g pack of prosciutto
juice of 3 lemons , zest finely grated
3 tbsp fresh sage leaves, roughly chopped
3 x 350-450g/12oz-1lb pork tenderloins , trimmed of any fat
oil for brushing
50g butter , chilled and cut into thin slices
sage sprigs, to garnish

Steps:

  • Whizz together the prosciutto, the zest of three and the juice from 11⁄2 lemons, the chopped sage and plenty of seasoning until blended to give a thick paste. Put aside and reserve the rest of the lemons.
  • Cut each tenderloin lengthways down the centre, but not all the way through. Open out the meat, butterfly style, and flatten slightly. Make about 10 deep slashes in each tenderloin, cutting about three quarters of the way through. Rub the paste over the meat and into the slashes.
  • Brush the tenderloins with oil. Barbecue the meat, paste side down, for 6-8 minutes. Turn over and cook for a further 6-8 minutes until tender and cooked through.
  • Transfer the pork to a platter and, while hot, top it with the slices of butter. Leave for a minute or two to melt. Squeeze the reserved lemon halves over the pork (or use fresh ones). Scatter with sage sprigs, then serve cut into thick slices.

Nutrition Facts : Calories 255 calories, Fat 13.6 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 32 grams protein, Sodium 0.62 milligram of sodium

SAUTEED CHICKEN CUTLETS IN LEMON SAUCE W/PROSCUITTO & SAGE



Sauteed Chicken Cutlets in Lemon Sauce W/Proscuitto & Sage image

To minimize the amount of time the cutlets wait in the oven, prepare the sauce ingredients before sautéing the chicken. From Cooks Illustrated Magazine.

Provided by gailanng

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts (about 1 1/2 pounds)
1/4 cup unbleached all-purpose flour
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons vegetable oil
2 medium garlic cloves, sliced thin
15 fresh sage leaves
2 tablespoons lemon juice
1 cup chicken stock or 1 cup low-sodium canned chicken broth
3 tablespoons unsalted butter, softened
1 slice prosciutto, diced fine (1/4-inch thick, about 1 1/2 ounces)

Steps:

  • For the Chicken Cutlets: Generously season both sides of each breast with salt and pepper and dredge one at a time in flour placed in a shallow dish; shake gently to remove excess flour; set aside.
  • Heat butter and vegetable oil in 12-inch heavy-bottomed skillet over high heat, swirling to melt butter. When foam subsides and butter begins to color, place cutlets in skillet, skinned side up. Reduce heat to medium-high and sauté without moving until nicely browned, about 4 minutes.
  • Turn cutlets over and cook on other side until meat feels firm when pressed and clotted juices begin to emerge around tenderloin, 3 to 4 minutes. Leaving fat in skillet, transfer cutlets to plate, cover loosely with foil and keep warm in 200-degree oven while preparing the sauce.
  • For the Sauce: Set skillet over medium heat. Add garlic and sage leaves; sauté until garlic is fragrant and sage crisps, 1 to 2 minutes.
  • Add lemon juice and bring to boil, scraping up browned bits from bottom of skillet with wooden spoon. Add chicken stock, increase heat to medium-high and bring to boil, stirring occasionally, until reduced to 1/4 cup, about 8 minutes. Off heat, swirl in butter and add prosciutto. Season to taste with salt and pepper. Spoon sauce over cutlets; serve immediately.

Nutrition Facts : Calories 348.1, Fat 21.9, SaturatedFat 9.7, Cholesterol 111.7, Sodium 224.9, Carbohydrate 9.1, Fiber 0.3, Sugar 1.2, Protein 27.6

SAGE & PROSCIUTTO PORK WITH RICH MUSHROOM RAGOUT



Sage & prosciutto pork with rich mushroom ragout image

Cooking fillets of pork in prosciutto parcels not only protects them from drying out in the oven, but also adds a delicious saltiness

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 1h30m

Number Of Ingredients 11

3 pork tenderloins , about 300g/10oz each
18 slices prosciutto
18 sage leaves
juice of 1 lemon
3 shallots
25g dried porcini mushrooms
2 tbsp olive oil
250g chestnut mushrooms , sliced
4 tbsp marsala or dry sherry
1 tbsp tomato purée
1 tbsp roughly chopped fresh flatleaf parsley

Steps:

  • Prepare Ahead: Cut each tenderloin in half and split almost in half down length. Open out the pork and bat out with a rolling pin. Put 3 slices of prosciutto overlapping lengthwise on a board and put one pork tenderloin on top. Season all over with salt and pepper, put three sage leaves on top and sprinkle with a little lemon juice. Roll up like a swiss roll and tie with two pieces of string or secure with cocktail sticks. Repeat with the remaining pork. Put in a roasting tin, cover and chill for up to 24 hours until ready to cook.
  • Peel and finely chop the shallots. Tip the dried mushrooms into a measuring jug and pour over boiling water to reach the 300ml/1⁄2 pint mark. Leave for 20 minutes. Heat the oil in a pan, add the shallots and gently cook for 5 minutes without colouring. Drain the mushrooms, reserving the soaking liquid, chop and add to the pan with the fresh mushrooms. Season and cook until the mushrooms are softened, about 5 minutes.
  • Splash in the Marsala and cook until the liquid is almost gone. Add the soaking liquid, tomato purée, salt and pepper and bubble up for 2 minutes. Set aside for up to 2 hours until ready to serve.
  • On the day: Preheat the oven to 190C/Gas 5/fan oven 170C. Roast the pork rolls for 25-30 minutes, until the prosciutto is crisp and the pork feels firm to the touch. Gently reheat the mushroom ragout then serve each pork parcel, cut in half with a little mushroom ragout on the side. Scatter over a little chopped parsley.

Nutrition Facts : Calories 357 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 1.77 milligram of sodium

GARLICKY PORK CUTLETS WITH PROSCIUTTO, LEMON, AND SAGE



Garlicky Pork Cutlets With Prosciutto, Lemon, and Sage image

From America's Test Kitchen (ATK) Cook's Country magazine. This is designed to take 30 minutes or less with great flavor. Great weeknight meal idea.

Provided by Londonsbk

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

8 pork chops, boneless, 3-4 ounces each (1/4 inch thick)
8 slices prosciutto
1/2 cup all-purpose flour
4 tablespoons vegetable oil
6 garlic cloves, sliced thin
1 cup chicken broth, low sodium
1 tablespoon lemon juice
1 teaspoon fresh sage, minced
2 tablespoons unsalted butter
salt and pepper

Steps:

  • Pat pork chops dry with paper towels. Lay 1 slice prosciutto on each chop. Cover chops with plastic wrap and, using meat pounder, pound each until 1/8 inch thick. Dredge cutlets in flour, shaking to remove excess flour.
  • Heat 2 tablespoons oil in large skillet over medium-high heat until just smoking. Add half of cutlets, prosciutto side down, and cook until light golden brown on first side, about 3 minutes. Flip cutlets and cook until just cooked through, about 1 minute. Transfer to plate, tent with foil, and repeat with remaining oil and cutlets.
  • Add garlic to empty skillet and cook until fragrant, about 30 seconds. Add broth and simmer, scraping up browned bits with wooden spoon, until reduced by half, about 5 minutes. Add accumulated pork juices back to pan and whisk in lemon juice, sage, and butter. Season with salt and pepper and pour sauce over cutlets. Serve.

More about "proscuitto pork cutlets with garlic sage lemon sauce food"

PORK CHOPS WITH PROSCIUTTO AND SAGE | PORK RECIPES
pork-chops-with-prosciutto-and-sage-pork image
Web In a small skillet over medium heat on the stove, melt the butter and cook until bubbly, 2 to 3 minutes. Add the sage and cook for about 1 minute. Remove the skillet from the heat. Allow the butter to cool for about 1 …
From weber.com


VEAL CUTLETS WITH PROSCIUTTO AND SAGE RECIPE - THE …
veal-cutlets-with-prosciutto-and-sage-recipe-the image
Web Jul 26, 2021 Lightly dredge each cutlet in flour, shaking off any excess. Melt the butter in a skillet and sauté the cutlets until lightly browned, just 1 to 2 minutes each side, cooking them more on the veal side than the …
From thespruceeats.com


30 PORK RECIPES YOU'LL ENJOY - FOOD & WINE
30-pork-recipes-youll-enjoy-food-wine image
Web Oct 8, 2021 Braised Pork Belly with Pickled Radishes. Gail Simmons marinates the pork belly overnight and braises it in a savory soy and mirin broth, while the radishes cut through the savory, fatty texture ...
From foodandwine.com


GARLICKY PORK CUTLETS WITH PROSCIUTTO, LEMON, AND SAGE
Web Our pork cutlet recipe receives this boost from prosciutto, garlic, lemon, and sage, but deli ham made a good substitute for the prosciut... 4 teaspoons salt. 2 chocolate bar …
From americastestkitchen.com
5/5 (1)
Category Main Courses
Servings 4


BRAISED PORK CHOPS WITH GARLIC SAGE LEMON CREAM SAUCE
Web 1 Place the pork into a 13 x 9 x 2-inch baking dish and season with salt and pepper. 2 Peel the lemons with a vegetable peeler and reserve lemons for another use. 3 Pour the …
From colemannatural.com


SAUTEED PORK CUTLETS WITH PROSCIUTTO, SAGE AND LEMON
Web Top each cutlet with a slice of prosciutto; thread 2 toothpicks through each one to secure the prosciutto. In a very large skillet, heat 2 tablespoons of the olive oil until …
From plain.recipes


PROSCUITTO PORK CUTLETS WITH GARLIC SAGE LEMON SAUCE
Web Jun 23, 2021 - Proscuitto Pork Cutlets with Garlic Sage Lemon Sauce recipe: Amazing flavor with so few ingredients. Jun 23, 2021 - Proscuitto Pork Cutlets with Garlic Sage …
From pinterest.co.uk


PROSCUITTO PORK CUTLETS WITH GARLIC SAGE LEMON SAUCE
Web Apr 19, 2012 - Proscuitto Pork Cutlets with Garlic Sage Lemon Sauce recipe: Amazing flavor with so few ingredients ... Apr 19, 2012 - Proscuitto Pork Cutlets with Garlic …
From pinterest.com


PROSCUITTO PORK CUTLETS WITH GARLIC SAGE LEMON SAUCE
Web Go to Community recipes! ... 61016655. jriRztb. Proscuitto Pork Cutlets with Garlic Sage Lemon Sauce. bigoven.com NanaDonna. loading... X. Ingredients. 8 Boneless pork …
From copymethat.com


PROSCUITTO PORK CUTLETS WITH GARLIC SAGE LEMON SAUCE
Web Proscuitto Pork Cutlets with Garlic Sage Lemon Sauce Ingredients Meat 8 Pork chops, Boneless Produce 12 cloves Garlic, thin 2 tbsp Sage, fresh Canned Goods 2 cup …
From pinterest.com


GARLIC AND LEMON AND PORK LOIN AND SAGE RECIPES - SUPERCOOK
Web browse 41 garlic, lemon, pork loin & sage recipes collected from the top recipe websites in the world. SuperCook English. ... pork belly sugar parsley orange juice balsamic vinegar …
From supercook.com


Related Search