Cherry & Dennis Helper Habitat
Pork Saltimbocca with Sage and Lemon
鼠尾草檸檬意式豬扒
Recipe overview
Pork Saltimbocca with Sage and Lemon is organised into clear home-kitchen steps with truthful food states, heat levels and timings for a helper to follow.
01
Ingredients
Main ingredients
- 8 pork cutlets
- 8 ham slices
- 16 fresh sage leaves
- 1 lemon
- 60 g all-purpose flour
Seasoning
- 120 ml chicken stock
- 30 g butter
- 1 tbsp cooking oil
- 1 tsp black pepper
02
Tools
- knife
- cutting board
- meat mallet
- frying pan
- tongs
- shallow dish
- wooden spoon
- zester
- serving plate
03
Steps
Step 1
Flatten pork cutlets
Flatten pork cutlets. Use 8 pork cutlets. Pound each cutlet to an even 5 mm without tearing the meat.
Step 2
Season with pepper
Season with pepper. Use 1 tsp black pepper, 8 pork cutlets. Spread black pepper in a thin even layer over both sides of every cutlet.
Step 3
Top with ham and sage
Top with ham and sage. Use 8 ham slices, 16 fresh sage leaves, 8 pork cutlets. Top each pork cutlet with 1 ham slice and 2 sage leaves, keeping edges flat.
Step 4
Secure the toppings
Lay out all 8 pork cutlets separately. Pass exactly 1 wooden toothpick through the ham, 2 sage leaves and pork on each cutlet, leaving all 8 toothpick ends clearly visible for counting.
Step 5
Dust lightly with flour
Dust lightly with flour. Use 60 g all-purpose flour, 8 pork cutlets. Dust only the pork side lightly and tap off excess, leaving the topping clean.
Step 6
Heat oil and butter
Heat oil and butter. Use 1 tbsp cooking oil, 30 g butter, over medium heat, work for 2 minutes. The butter foams without browning and the oil is hot but not smoking.
Step 7
Fry topped side
Fry topped side. Use 8 pork cutlets, 8 ham slices, 16 fresh sage leaves, over medium heat, work for 3 minutes. Cook topping-side down until ham edges lightly crisp and sage adheres without burning.
Step 8
Turn and finish frying
Turn and finish frying. Use 8 pork cutlets, over medium heat, work for 3 minutes. Turn once and cook until the pork centre is at least 63°C, golden and still juicy.
Step 9
Rest cutlets
Rest cutlets. Use 8 pork cutlets, off the heat, work for 2 minutes. Rest on a warm plate until juices redistribute; cutting should not release a flood of juice.
Step 10
Deglaze with stock
Deglaze with stock. Use 120 ml chicken stock, over medium-high heat, work for 2 minutes. Scrape the pan and reduce the stock by about one third until glossy and savoury, not salty.
Step 11
Add lemon juice
Add lemon juice. Use 1 lemon, over low heat, work for 1 minute. Stir in lemon until the buttery pan juices are glossy and emulsified, not split.
Step 12
Spoon sauce and serve
Spoon sauce and serve. Use 8 pork cutlets, 120 ml chicken stock, 1 lemon. Remove all 8 toothpicks, place 2 cutlets on each of 4 plates and spoon over equal lemon pan sauce.
Common mistakes
- Pounding the pork unevenly leaves dry thin edges and undercooked thick centres.
- Dusting flour over the ham and sage makes the topping dirty and bitter when fried.
- Failing to recover all eight toothpicks creates a serving hazard.
Tips
Line up eight cutlets and count one visible toothpick on each before frying.
Dust only the bare pork underside and tap away every loose patch of flour.
