Scaloppine alla Romana
A Roman dish of pan-fried pork rolled with mozzarella, prosciutto and sage. Served with asparagus and salad.
- half a mozzarella ball, sliced
- 100g of asparagus tips
- 40g of mixed salad leaves
- 70g of prosciutto slices
- 2 thick cut pork loin steaks
- 8 sage leaves
- 100ml of white wine
- 60ml chicken stock, prepared according to the packet instructions
- 1 tbsp olive oil
- 25g butter
- 1 tbsp balsamic vinegar
- wooden toothpicks
- Serves: 2
- Course: Main Course
- Preparation time: 5 mins
- Cooking time: 20 mins
- Oven temp: 180c
- Price per person: £4.60
- Store cupboard: Cook's
- Calories per serving: 677
- 5-a-day per serving: 0.9
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- Preheat the oven. Trim the fat off the pork loins and discard. Place the pork between two sheets of cling film and beat firmly with a rolling pin until evenly flattened to a thickness of 1/2 cm. Remove cling film and cut each loin in half giving you four evenly-sized pieces. Season with salt and pepper.
- Top each slice of meat with a slice of mozzarella, prosciutto and 2 sage leaves. Roll the pork around the filling and secure with a toothpick.
- Melt the butter in a large frying pan and when the butter begins to foam, fry the rolled-up scaloppines for 4-5 minutes or until browned all over. Transfer the scaloppines to an ovenproof dish and bake in the oven for 15 minutes, or until cooked through.
- Meanwhile, return the pan to the heat and pour in the wine. Bring to the boil and use a wooden spoon to scrape the caramelised residue from the base of the pan. Add the stock and simmer until reduced by half. Reduce the heat to the lowest setting and cover, until ready to serve.
- To make the salad dressing, whisk together the olive oil and balsamic vinegar then season with salt and pepper and set aside.
- Shortly before the pork is cooked, bring a pan of lightly salted water to the boil and cook the asparagus for 3-4 minutes, or until tender. Drain and season with salt and pepper.
- Arrange the scaloppines and asparagus onto two plates and pour on the sauce. Finally, toss the salad leaves with the dressing and serve on the side.
If you have leftover sage, we recommend freezing it. Just rinse and pat dry the whole leaves, then put them in a resealable freezer bag and freeze for up to 6 months.
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