pork cutlets with pine nuts and prosciutto

lombatine “vestite” ai pinoli

TOTAL TIME: 25 minutes

MAKES: 6 servings

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Ingredients

1/4 cup pine nuts
2 tablespoons golden raisins, plumped in hot water to cover for 10 minutes and drained
1 1/2 tablespoons capers, preferably salt-packed, rinsed, soaked in cold water for 10 minutes, then rinsed again
1 1/3 cups loosely packed finely grated Grana Padano cheese
1/4 cup finely chopped flat-leaf parsley
3 tablespoons unsalted butter
1 garlic clove, peeled and cut in half
6 (3-ounce) pork cutlets, pounded to 1/3-inch-thick
6 thin slices prosciutto
4 cups loosely packed mixed greens
1 tablespoon extra-virgin olive oil
1 teaspoon red wine vinegar
Fine sea salt

Instructions

Heat oven to 475º with rack in middle.

Finely chop together nuts, raisins and capers. In a bowl, stir together nut mixture, cheese and parsley.

In a large nonstick skillet, heat 2 tablespoons butter and garlic over medium-high heat. In 2 batches, cook cutlets 2 minutes per side, then transfer to a cutting board, laying cutlets flat. Sprinkle nut mixture over cutlets, then wrap each cutlet with 1 slice prosciutto.

Arrange cutlets in a baking dish. Dot with remaining tablespoon butter; bake 5 minutes.

Meanwhile, toss greens with oil, vinegar and pinch salt. Serve pork with greens as garnish.

June 2012

keywords:

pork

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Comments [1]

The Sweet and salty, cheese-y 'filling' brings so much flavor to the pork and the crispy prosciutto that keeps it all together makes this a pork lovers dream. Very good and lives up to its 25 minute timetable. A keeper!

Posted: April 25, 2012 17:17 by RSMMathews