8 pieces of pork tenderloin, or veal
8 slices of Parma ham
16 sage leaves
3 tablespoons of butter
1 1/2 glasses of white wine
salt and pepper to taste
1- Slice the pork tenderloin into 1/2 inch slices on a diagonal
2- Pound them until thin between two pieces of waxed cooking paper with a mallet
3- Lightly season the pork with salt and pepper
4- Place a slice of Parma ham on top and roll them tight.
4- Put 3 to 4 sage leaves on top and then tie them with cooking string.
5- In a large frying pan heat 2 tablespoons of butter over medium heat and cook the pork 2 to 3 minutes or until golden brown all over. Transfer them to a plate.
6- Pour the white wine into the frying pan and scrape the pan to remove all the juices. Allow the wine to reduce a bit.
7- Place the scallopini back in the pan with the sauce and warm them up. Add a spoon of cold butter to thicken the sauce.
8- To serve them, remove the string and spoon the sauce over the pork.
– Many butchers will make the scaloppini for you. This process is not as easy as you think, it takes time and lots of pounding when using pork. Do not pound too much or you will make holes in the meat.
– Do not overcooked the pork, it will be tough. Yes, pork has to be cooked, but not overcooked, it must be a bit pink.
– You can also use veal, I used pork because it is readily available and a cheaper cut in Denmark.