Serves 4.
Ingredients
1 pound Berkshire pork loin, outside fat trimmed, loin cut into 4 equal-sized medallions
1 ball mozzarella (about 4 ounces), cut into 4 equal-sized rounds
4 small sage leaves
4 paper-thin slices of prosciutto
2 cups flour
2 teaspoons kosher salt
1 teaspoon ground black pepper
3 eggs
1/3 cup milk
2 cups coarse breadcrumbs
1/2 cup grated parmesan
1 tablespoon olive oil
2 tablespoons butter
Directions
Lightly flatten each medallion with a mallet to about 1/2-inch thickness. Cut a slit in the side of each medallion to make a pocket, being careful not to cut through the surface of each medallion. Wrap each mozzarella slice and sage leaf in a slice of prosciutto. Insert one prosciutto packet into each pocket. Secure each medallion with a wooden toothpick.
In three separate bowls, mix the flour and the salt and pepper, then the milk and the eggs, then the breadcrumbs and parmesan. Dredge each medallion in the flour, then in the egg mixture, then in the breadcrumb mixture.
Preheat oven to 350 degrees.
Heat the olive oil in a large saute pan over medium heat. Add the butter. When the butter begins to sizzle, place the breaded medallions in the pan. Cook until golden brown on one side, about 4 minutes. Gently turn the medallions, then place the pan in the oven for about 6-7 minutes until the medallions are springy when touched. Remove the toothpicks.
Serve the saltimbocca with a wedge of lemon and roasted or mashed potatoes.
