Pan Fried Escalope Of Pork Wrapped In Prosciutto With Sage And Capers Recipes

PROSCIUTTO-WRAPPED PORK TENDERLOIN WITH CRISPY SAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly season pork with salt and black pepper. Arrange about 6 sage leaves over tenderloin. Wrap prosciutto around tenderloin and sage, overlapping prosciutto slightly; wrap in plastic wrap and refrigerate to allow prosciutto to set on pork tenderloin, 5 to 10 minutes. Remove plastic wrap.
• Heat olive oil in a skillet over medium heat. Fry wrapped tenderloin in the hot oil until prosciutto is crispy and lightly browned on all sides, 8 to 10 minutes. Transfer wrapped tenderloin to a baking dish, reserving oil in the skillet.
• Bake tenderloin in the preheated oven until pork is cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Heat reserved oil in the skillet over medium heat; fry remaining sage leaves until crispy, adding more oil as needed, about 5 minutes.
• Slice tenderloin and serve with crispy sage leaves.

VEAL ESCALOPES WRAPPED WITH PROSCIUTTO, SAGE & LEMON (SALTIMBOCCA)

Steps:

• Bash out the escalopes until they are about 5mm thick. Place a sage leaf on each one, wrap with the prosciutto, then press another sage leaf on top and flatten out with your hand. Dust lightly with the seasoned flour.
• Heat the oil and the butter in a large frying pan until foaming, and fry the veal for 4-5 mins on each side until the prosciutto is crisp, then remove from the pan. Add the Marsala wine to the pan and sizzle to make a sauce, scraping any tasty bits off the bottom. Add the lemon juice to taste. Put the veal back in the pan to heat through, then serve with a green salad and some fried potatoes or crusty bread.

PORK WRAPPED IN SAGE AND PROSCIUTTO

Steps:

• Put oven rack in middle position and preheat oven to 425°F. Slightly overlap long sides of 6 prosciutto slices on work surface with short ends nearest you and scatter 8 sage leaves crosswise on top. Pat 1 pork tenderloin dry and sprinkle all over with 1/4 teaspoon salt and 1/8 teaspoon pepper. Put meat on top of sage across middle of prosciutto (tucking end of tenderloin underneath if very thin), then wrap prosciutto around pork to enclose. Wrap second tenderloin in same manner.
• Transfer tenderloins, seam sides down and 2 inches apart, to a small roasting pan and brush prosciutto all over with oil, then roast until thermometer inserted in center of meat registers 150°F, about 25 minutes. Transfer to a platter and let stand 10 minutes before slicing.

PAN-FRIED ESCALOPE OF PORK WRAPPED IN PROSCIUTTO WITH SAGE AND CAPERS

Steps:

• To prepare the pork: Place each piece of pork cut side down between sheets of plastic wrap. Using a meat mallet or heavy rolling pin, gently pound the pieces of pork until they are flattened into 1/2-inch/1.5-cm-thick escalopes. Sprinkle the pork escalopes with salt and pepper. Wrap one slice of prosciutto around the center of each pork escalope. Place a large nonstick sauté pan over a high heat. Once hot, drizzle 1 tablespoon/15 ml of olive oil in the pan and add 2 prosciutto-wrapped pork escalopes. Cook for 2 minutes on each side or until the pork is golden brown and cooked through. Transfer the pork to a plate and repeat with the remaining prosciutto-wrapped pork escalopes. Do not wipe out the pan. Immediately add the remaining 1 tablespoon/15 ml of oil and the sage leaves to the same pan. Cook for 1 minute. Remove the pan from the heat. Add the capers and butter. Grate the lemon zest over the capers. Swirl the pan to melt the butter and combine the flavors. Cut the lemon in half and squeeze the juice into the caper mixture. Stir into the caper mixture any juices that have accumulated on the plate of pork. Season the sauce to taste with salt and pepper. Meanwhile, to prepare the spinach and serve: Heat the remaining 1 tablespoon/15 ml of olive oil in a separate large sauté pan over a moderate to high heat. Add the spinach and sprinkle with salt and pepper. Sauté for 2 minute or until the spinach wilts. Squeeze the excess moisture out of the spinach, if necessary, and divide the spinach among 4 serving plates. Place one pork escalope over each mound of spinach. Pour the caper sauce over the pork escalopes and serve

PAN-FRIED PROSCIUTTO-WRAPPED SCALLOPS WITH WHITE WINE PAN SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• For the dry rub: Mix together the garlic, paprika, salt, pepper and cayenne in a small bowl.
• For the scallops: Trim the side muscle from the scallops, if not done already. Pat the scallops dry and sprinkle them on both sides with the dry rub. Wrap the scallops with the prosciutto so that only the top is showing. To do this, spread out a slice of prosciutto; set a scallop on its edge and roll it up in the prosciutto, tucking prosciutto under one side as you go and leaving the other side exposed.
• Heat a large skillet over medium-high heat. Add the canola oil and 1 tablespoon of the butter and sear the scallops on the prosciutto side for 1 to 2 minutes without disturbing, to ensure a good crust. Flip the scallops and cook on the scallop side for 3 to 4 minutes, or until opaque. Add the remaining 3 tablespoons butter to the pan and baste the scallops with the melted butter. Transfer the cooked scallops to a platter. Deglaze the pan with the white wine, whisking vigorously to emulsify; stir in the chives and parsley, and season with salt and pepper. Spoon some of the pan sauce over the scallops; serve any extra sauce on the side. Add a squeeze of lemon juice and serve.