Ingredients:
1 whole pork tenderloin, cut into half-inch medallions
Flour for dredging
2 tablespoons olive oil
6 slices prosciutto ham
6 slices fresh mozzarella, approx. 1 ball
6 fresh sage leaves, whole or julienne cut
Lemon Butter Sauce (see recipe)

Directions:
Use a meat mallet to gently pound each pork cutlet into cutlets about 1/8-inch thick. Lightly dredge each cutlet in flour, shaking off any excess.

Heat the olive oil in a medium sauté pan over medium heat, then cook up to three cutlets until browned on both sides, about one to two minutes per side. Set the pan aside and transfer cooked cutlets to a baking sheet and top each with a slice of prosciutto and fresh mozzarella.

Pre-heat the oven to 400 degrees and begin to make the lemon butter sauce as per the recipe. When the sauce is ready, place the sheet of cutlets in the oven to bake until the cheese melts and the prosciutto crisps up just a bit, about three minutes.

Remove from oven and transfer to serving plates or a platter and top with fresh sage leaves. Use a ladle to pour the lemon butter sauce generously over each cutlet, serve and enjoy.

Tony’s Tip: If you’re new to the scaloppine method, you may want to place the pork cutlets between plastic wrap before pounding to protect the meat.

Lemon Butter Sauce Ingredients:
1 tablespoon fresh lemon juice
1 cup white wine (any kind)
½ cup water (use chicken or vegetable stock for more flavor)
1 teaspoon sugar
2 tablespoons unsalted butter
Pinch of salt and black pepper

Directions:
Use the same sauté pan that was used to cook the pork cutlets. Combine the lemon juice, white wine and water or stock and cook over medium heat to deglaze the little brown bits of pork from the pan. Cook until the liquid has reduced by half, about three to five minutes, using a wooden spoon or rubber spatula to help loosen the bits.

Add the sugar, salt and pepper and stir until incorporated. Reduce the heat to medium-low and stir in butter until combined. Continue to reduce the liquid until all ingredients have come together and the sauce has achieved a silky, light consistency, about two to three minutes.

Keep the sauce on low heat while the pork cutlets finish in the oven, then pour over the cutlets and serve immediately.