SALTIMBOCCA

Kim and Phil came over for dinner tonight so I made Saltimbocca. It's really easy and it's always a crowd-pleaser. You can use chicken, veal or pork pounded really thin. The guy at Citarella pounded the pork cutlets for me. I dredge each cutlet in flour and then put a slice of prosciutto on each one with some sage leaves tucked underneath. You can also use a toothpick to stick it all together but it will stay stuck even if you don't. After the pork is lightly browned on each side, I make a simple sauce by squeezing a bunch of lemon juice in the pan to scrape up all the brown bits, add a little butter and some capers. Pour the sauce over everything and garnish with a few thin slices of lemon. I used these cool wooden scissors Ford brought me from Mexico to serve everything up with. There were lots of left-overs that I think will make a nice breakfast with some scrambled eggs and toast.