Pork Saltimbocca is a classic Roman dish where tender pork cutlets are seasoned, topped with fresh sage leaves and a slice of prosciutto, then seared to a golden brown perfection in a large skillet. This traditional Italian dish is finished with a flavorful white wine sauce enriched with cold butter, creating a deliciously savory and elegant meal. Let’s dive into this Italian culinary delight and bring a taste of Rome to your table!
What is Pork Saltimbocca?
Pork Saltimbocca is a classic Italian dish from Rome, translating to "jump in the mouth" to reflect its delicious and flavorful nature.
This traditional Roman recipe features tender pork cutlets topped with fresh sage leaves and a slice of prosciutto, then seared until golden brown. The dish is finished with a rich white wine sauce, made from the browned bits left in the frying pan, and combined with cold butter to create a flavorful, silky sauce. Known for its simple yet sophisticated flavors, Pork Saltimbocca is a beloved Italian meal often enjoyed as a comforting and elegant dish.
Also try my Wine Braised Sausages and Chicken Milanese.
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🌟 Why You'll Love this Recipe
- Perfectly Seared Pork Cutlets: The tender pork cutlets are seasoned and topped with sage and prosciutto, then seared to a golden brown perfection, creating a crispy exterior and a juicy, flavorful interior.
- Rich and Savory White Wine Sauce: The sauce, made from the browned bits in the pan and enriched with cold butter, delivers a deliciously creamy and tangy complement to the pork, enhancing each bite with classic Italian flavors.
- Classic Italian Elegance: This traditional Roman dish combines simple, high-quality ingredients to create a sophisticated meal that brings the taste of Italy to your table with ease and elegance.
🥘 Ingredients
- Pork Tenderloin: Choose a fresh, high-quality pork tenderloin for tender and juicy cutlets. Substitute with pork loin or pork chops for a different texture and flavor.
- Fresh Sage Leaves: Essential for the classic flavor of the dish. Substitute with dried sage in a pinch, but use less as it is more concentrated.
- Prosciutto: Thinly sliced prosciutto adds a salty, savory layer. Substitute with Parma ham, pancetta, or ham slices for similar textures and flavors.
- Flour: Use all-purpose flour for dredging the cutlets. Substitute with gluten-free flour if needed, or use cornstarch for a lighter coating.
- Olive Oil: Use high-quality extra virgin olive oil for searing the cutlets. Substitute with a neutral oil like canola oil or grapeseed oil if necessary.
- White Wine: A dry white wine adds acidity and depth to the sauce. Substitute with chicken stock, vegetable broth, or Marsala wine for different flavor profiles.
- Cold Butter: Cold butter enriches the sauce for a creamy texture. Substitute with heavy cream or a bit of olive oil, but the flavor and texture will vary.
- Salt and Black Pepper: Essential for seasoning the pork cutlets. Substitute with sea salt or kosher salt, and use freshly ground black pepper for the best flavor.
See recipe card for quantities.
🔪 Instructions
Step 1: Slice the pork tenderloin into ½ inch thick rounds and pound them thin. Season with salt and black pepper, then place a sage leaf on each cutlet and top with a slice of prosciutto. Press the prosciutto into the pork so it sticks.
Step 2: Lightly dredge each cutlet in flour, coating both sides. Heat olive oil in a large skillet over medium-high heat and sear the cutlets, prosciutto side down, for 3-5 minutes per side until golden brown and cooked through. Remove the cutlets from the pan and set aside.
Step 3: Reduce the heat to medium and deglaze the pan with white wine, scraping up the browned bits from the bottom. Simmer until the wine reduces by half, then add the sage leaves.
Step 4: Lower the heat to low and stir in cold butter until the sauce is creamy and emulsified. Adjust the seasoning with salt and pepper to taste, then pour the sauce over the pork cutlets and serve immediately.
👩🏼🍳 Chef's Tip
- Use a Heavy-Bottomed Skillet for Perfect Searing: To achieve that perfect golden brown crust on your pork cutlets, use a heavy-bottomed skillet or cast iron pan. These types of pans ensure even heat distribution and help the cutlets sear beautifully. Make sure the olive oil is hot before adding the pork, and don’t overcrowd the pan—cook in batches if necessary to maintain a consistent temperature for a crispy, well-cooked exterior.
📖 Substitutions & Variations
Substitute the Pork Cut: Replace pork tenderloin with pork loin or juicy pork chops for a different texture or flavor. Pork loin is leaner and can be sliced into cutlets, while pork chops offer a heartier texture.
Change the Herb for a New Flavor: Swap fresh sage leaves with fresh thyme or rosemary for a different herbaceous note. Thyme adds a subtle earthiness, while rosemary offers a bold, pine-like flavor.
Try a Different Cured Meat: Replace prosciutto with pancetta, Parma ham, or even thinly sliced bacon for varied tastes. Pancetta is rich and spiced, Parma ham is a bit milder, and bacon adds a smoky flavor.
🍴 Equipment
- Meat Mallet
- Cutting Board
- Sharp Knife
- Shallow Dish or Plate
- Large Skillet or Cast Iron Pan
💭 Recipe FAQs
Yes, you can! While pork tenderloin is the traditional choice for Pork Saltimbocca due to its tenderness, you can substitute it with other cuts:
Pork Loin: A leaner option that can be sliced into cutlets. It’s less tender than tenderloin but still works well.
Pork Chops: Bone-in or boneless pork chops can be used. They will be thicker, so you may need to adjust the cooking time.
Pork Medallions: These are smaller, round slices of pork loin that can be used in place of tenderloin cutlets.
If you prefer not to use white wine, there are several alternatives:
Chicken Broth: Use for a non-alcoholic option. Add a splash of lemon juice or vinegar for acidity.
Dry Vermouth: A good substitute for white wine, offering a similar flavor profile.
Apple Cider Vinegar: A splash of apple cider vinegar mixed with water can mimic the acidity of white wine. Use 1 tablespoon vinegar with 2 tablespoons water.
Refrigeration: Store any leftover Pork Saltimbocca in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, preheat your oven to 275°F (135°C). Place the pork cutlets on a wire rack over a baking sheet and heat for 10-15 minutes, or until warmed through. Heat the sauce separately in a skillet over low heat, adding a bit of water if needed to thin it out.
Freezing: If you want to freeze leftovers, wrap the pork cutlets tightly in plastic wrap and then in aluminum foil, or place them in a freezer-safe container. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
🥣 Storage & Reheating
Refrigeration: Store any leftover Pork Saltimbocca in an airtight container in the refrigerator for up to 3 days. Keep the leftover white wine sauce separate to prevent the cutlets from becoming soggy.
Reheating: To reheat, preheat your oven to 275°F (135°C). Place the pork cutlets on a wire rack over a baking sheet and heat for 10-15 minutes, or until warmed through. Heat the sauce separately in a skillet over low heat, adding a bit of water if needed to thin it out.
Freezing: If you want to freeze leftovers, wrap the pork cutlets tightly in plastic wrap and then in aluminum foil, or place them in a freezer-safe container. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
👩🏼🍳 Top Tips
Pound the Pork Cutlets Evenly: Ensure consistent thickness for even cooking.
Preheat the Skillet Properly: Get the pan hot for a golden brown sear.
Deglaze the Pan to Build Flavor: Use white wine to scrape up browned bits for the sauce.
🌿 Related Recipes
🥗 Pairing Recommendations
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📋 Recipe
Pork Saltimbocca
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Equipment
- Meat mallet
- Cutting board
- Sharp knife
- Shallow dish or plate (for flour)
- Large stainless steel or cast iron pan
- Tongs or spatula
- Measuring Cups
- Measuring spoons
Ingredients
- 1 lb pork tenderloin
- Salt and pepper
- 24 sage leaves
- 8-12 slices of thinly sliced prosciutto
- ½ cup flour
- ¼ cup olive oil
- ½ cup white wine
- 3-4 tablespoon cold butter cubed
Instructions
- Slice the pork tenderloin into ½ inch thick rounds. Pound the pork cutlets with a meat mallet until they are ¼ inch thick and very thin. Season with salt and pepper. Place a sage leaf on each cutlet, then top with a slice of prosciutto. Press the prosciutto into the pork to adhere.
- Lightly dust each cutlet with flour on both sides. Set aside.
- Heat a large stainless steel or cast iron pan over medium-high heat and add olive oil. Once hot, place the cutlets in the pan, prosciutto side down. Cook in batches for 3-5 minutes per side until golden brown. Remove the cooked cutlets and repeat with the remaining pieces.
- Reduce the pan's heat to medium and deglaze with white wine, bringing it to a simmer. Add the remaining sage leaves and reduce by half until thick. Lower the heat to low and stir in cold butter to emulsify. Once the sauce is thick and creamy, adjust seasoning as needed and serve over the pork cutlets.
Notes
🌡️ Food safety
- Pork - Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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