Ingredients

• 1.5 pound pork cutlets
• 8 fresh sage, whole leaves
• 8 prosciutto
• 3 tablespoon olive oil
• 0.5 cup dry white wine
• 0.5 cup chicken broth
• 3 tablespoon butter
• 2 garlic, minced
• 1 tablespoon lemon juice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoon all-purpose flour
• 2 tablespoon fresh parsley, chopped
• 1 lemon, wedged

Steps

1. Remove pork cutlets from refrigerator and let sit at room temperature for 5 minutes. Pat them dry with paper towels to ensure even browning.
2. Place one pork cutlet between two pieces of plastic wrap. Using a meat mallet, gently pound to an even thickness of about ¼ inch, being careful not to tear the meat. Repeat with remaining cutlets.
3. Season both sides of each cutlet with salt and pepper. Place one sage leaf on top of each cutlet, then lay one or two slices of prosciutto over the sage, pressing gently so it adheres.
4. Lightly dust the prosciutto side of each cutlet with flour, shaking off any excess.
5. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
6. Working carefully to keep the prosciutto and sage in place, gently lay the cutlets prosciutto-side down into the hot oil. Sear for 3 to 4 minutes until the prosciutto is crispy and the cutlet begins to brown.
7. Flip the cutlets and cook for another 2 to 3 minutes until the pork reaches an internal temperature of 145°F on an instant-read thermometer. Transfer to a clean plate.
8. Reduce heat to medium. Add minced garlic to the same skillet and cook for 30 seconds, stirring constantly to prevent burning.
9. Pour in white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Simmer for 2 minutes to reduce slightly.
10. Stir in chicken broth and simmer for 1 more minute. Remove from heat and whisk in butter until fully incorporated. Add lemon juice and stir to combine.
11. Return the pork cutlets to the skillet, nestling them into the sauce. Heat gently for 1 minute to warm through.
12. Divide pork cutlets among four plates and spoon the pan sauce over each. Garnish with fresh parsley and serve with lemon wedges on the side.