Pork Saltimbocca

 4 servings

8 Pork Cutlets (about 2 ounces each)

8 Fresh Sage Leaves

8 slices Prosciutto di Parma

Salt

Using a meat mallet, pound each pork cutlet slice to about 1/8-inch thick. Salt the meat lightly.  Place 1 sage leaf and 1 slice of prosciutto on each pork cutlet. Press lightly with the meat mallet.

Cook the pork:

2 Tablespoons Olive Oil

Flour for dusting

Salt and Freshly Ground Pepper

Juice of half a lemon.

In a 10- to 12-inch sauté pan, heat 2 tablespoons of olive oil over high heat until it foams and subsides. Season the flour with salt and pepper, and dredge the cutlets lightly in the flour. Add to the pan and cook for 2 minutes on each side. Add lemon juice.  Transfer to a platter and keep warm.

Finishing sauce:

1/2 Cup Dry White Wine

2 Tablespoons Unsalted Butter

Salt and Freshly Ground Pepper

Pour the wine into the pan and bring to a boil, stirring with a wooden spoon to dislodge the browned bits on the bottom of the pan. Whisk in the remaining 2 tablespoons of butter and season the sauce with salt and pepper.

1/4 Cup Chives (freshly chopped)

Lemon Wedges

Return the cutlets to the pan just to reheat. Sprinkle with lemon and chives

Roasted Onions and Potatoes

4 SERVINGS

NGREDIENTS

2 onions, cut into 1/2-inch-thick slices

3 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper

1 pound small (2-inch-diameter) Yukon Gold potatoes, cut into 1/2-inch-thick rounds

1/4 cup chopped fresh sage leaves

Directions

Preheat oven to 450°. Line a rimmed baking sheet with parchment paper. Place onions in a medium bowl, drizzle with 1 Tbsp. oil, and season with salt and pepper. Toss gently to coat without breaking up slices. Transfer onions to the prepared baking sheet, spreading out in an even layer. Combine remaining 2 Tbsp. oil, potatoes, and sage in the same bowl; season with salt and pepper and toss to coat. Place potatoes on the sheet, tucking in among the onions.

Roast the onion-potato mixture until potatoes are beginning to brown around the edges, about 40 minutes, until tender and light brown.