1lb pork cutlets, 1/2″ thick (not too thin, will be pounded out with the prosciutto!)
1 bunch sage
200g prosciutto, thinly sliced
3 tbsp canola oil
2 tbsp butter
1 cup rice flour
1/4 cup cornstarch
1 1/2 cups white wine
3/4 cup peas, fresh
1/4 cup butter, cold and cubed
1 lemon, for juicing
salt and pepper to taste
1/4 bunch mint, fresh and roughly torn
Directions
Place each cutlet on top of a piece of plastic wrap. Top each cutlet with a few sprigs of sage, followed by prosciutto slices to cover. Cover everything with another piece of plastic wrap, then lightly pound with a meat mallet or rolling pin to allow the prosciutto to adhere to your cutlet.
Mix the rice flour and cornstarch together and season generously with salt and pepper. Sprinkle on both sides of your cutlets.
Heat the oil and butter in a skillet over medium high, then add the cutlets prosciutto-side down. Cook for 2-3 minutes (or until golden and crispy), then flip and cook for another 2-3 minutes. Remove from the pan.
Add white wine and reduce by two-thirds. Add the fresh peas and cook for just 1-2 minutes, then take off the heat and swirl in the cold butter to emulsify into a sauce. Squeeze in the fresh lemon juice and season with salt and pepper to taste.
Finish with fresh springs of torn mint. Return the pork to the sauce to coat. Serve with fresh lemon wedges for squeezing and crispy sage. Enjoy!
