Pork Saltimbocca is a delightful dish that melts in your mouth. For this recipe we used bocconcini, Italian cheese balls made from mozzarella. If it is not available, regular mozzarella will suffice. You may also use chicken breast fillets instead of pork steaks if desired.
4 pork loin steaks
4 slices prosciutto
4 sprigs sage leaves
400g green beans, trimmed
1 1/2 tablespoons olive oil
1 1/2 lemons, juiced
1 tablespoon chopped flat-leaf parsley
Sal and pepper to taste
Butterfly the pork steaks and open them out like a book. With a rolling pin or mallet, pound on the pork until its thickness is reduced in half.
Slice the bocconcini into twelve thin slices. Place three slices on one side of a pork steak and fold the other side to enclose the cheese. Wrap the pork steak with prosciutto and then top it with a sprig of sage. Repeat this with the remaining ingredients.
Next, place the beans in a pot of salted water over high heat. Bring it to a boil. Reduce the heat to low and cook the beans for three minutes or until it becomes tender, but crisp. Drain well.
Melt 2/3 of the butter in a medium sized saucepan over medium heat. Add the beans and stir-fry it for one to two minutes or until they are coated in butter. Season it with salt and pepper to taste.
Melt the remaining butter in a large non-stick frying pan over medium heat. Fry the pork steaks, sage side down for two to three minutes per side or until they are cooked and golden brown.
Distribute the beans between individual plates and top them with the fried pork.
Place the same frying pan over high heat and add the lemon juice and parsley. Season it with salt and pepper. Once it begins to crackle, turn of the heat and spoon the sauce over the pork and beans. Serve immediately.
Photo Courtesy Of: Lec