A pork saltimbocca.
You can do shoulder or loin, this is loin,
pounded super thin, okay.
Then add each cutlet
and you can make this with chicken too, of course, guys,
if pork is not your thing
or you, of course, can make it with veal.
All I suggest is that you portion out every single bit.
Here's enough Prosciutto di Parma,
cured meat, cured ham, to wrap each piece of cutlet
which is about a quarter inch thick
and seasoned on both sides, sage leaves on one side, okay.
So, see how we're wrapping this?
We kind of stack it so that the prosciutto goes around it,
but not completely over the sage leaves.
And then I press.
For each person allow two,
you can always have leftover
the next day on a sandwich, right?
So this is the granulated garlic, salt, fine sea salt,
white pepper and granulated onion,
wrapped with whole sage leaves
and we always put into the hot pan,
the sage side down.
For the side dish we're making greens, garlicky greens.
We're gonna take the stems of rainbow shard
and chop and add them first.
Just a good fat pinch of salt and give it a stir
and let them sweat out a little bit.
Turn over your saltimbocca.
This is why I said you have to do them in two batches,
it happens so fast.
The other trick I wanna show you is
if you don't think it's gonna be fatty enough,
you can add a dredge of Wondra, super fine flour.
Quite frankly, I find it's not necessary.
It's a choice of preference, if you want extra crispy,
go for this baby.
Okay, so I'm wilting in
the last bunch of the coarsely chopped greens with the stems
that we let sweat a bit.
Then we added a little garlic, salt and pepper.
Now to greens,
I like to always add a little bit of nutmeg too,
but that's your choice.
But I like a little bit of nutmeg in there.
So, now we're going to add just a touch of stock
to give it a place to go, a place to cook out, okay.
And we just let that kind of hang out.
Now we're gonna bring forward
the pan that we browned all of the pork.
We're gonna go around the pan with white wine,
couple of times.
We got us some color.
We're having some nice reduction there,
a nice fat splash of lemon,
and we're gonna take two tablespoons of butter
and cut it into tiny little pieces
and let that "gloss the sauce" as my mom would say.
Let it gloss the sauce.
And then the last thing we do
is add the pork back to the sauce,
but we gotta let the sauce thicken a bit.
This is a very traditional meal,
jump in your mouth, saltimbocca,
made instead of veal or chicken,
with pork cutlets.
Then in the center,
I'm gonna pile the greens.
Just some charred bread to mop everything up.
This is truly oshu, okay.
This is the juice of what we did.
And I'm gonna take the last bit
and pour it on top of actual bits of bread around the dish,
just to make you drool.
(upbeat music)