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One Pan Roman-Style Saltimbocca

A delicious Italian dish combining tender pork, savory prosciutto, and fresh vegetables, all cooked in one pan for easy cleanup.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 200 g pork fillet, sliced diagonally into 6 pieces
  • 6 leaves sage leaves Use fresh for best flavor.
  • 6 slices prosciutto
  • 25 g plain flour For coating the pork.
  • 1 tbsp olive oil
  • to taste sea salt and black pepper For seasoning.
  • 1 clove garlic, crushed
  • 150 g cherry tomatoes, halved
  • 200 g French beans
  • 50 ml white wine

Method
 

Preparation
  1. Lay each slice of pork flat on a chopping board and gently bash with a meat hammer or rolling pin until it is about 5mm thick.
  2. Top each slice with a sage leaf, season with salt and pepper, and wrap it in a slice of prosciutto.
  3. Place the flour in a wide dish and coat each slice of pork well, patting off any excess flour.
Cooking
  1. Heat a large frying pan over medium heat and add the olive oil.
  2. Cook the pork slices for 2–4 minutes on each side, or until fully cooked and the prosciutto becomes crispy. Remove from the pan and set aside.
  3. Add the crushed garlic to the pan for about a minute, then add the cherry tomatoes, French beans, and white wine.
  4. Cook for 4–5 minutes, or until the beans are tender. You might need to add a splash of water to bring everything together.
  5. Serve the saltimbocca with the cooked vegetables.

Notes

This dish pairs well with a simple side salad or crusty bread. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat over low heat with a splash of water.