Is spring out there somewhere?? HELLOOOO!! It’s ok, you can stop hiding and come out now! I know everyone is talking about this and I’m sure I’m just repeating all the complaints you’ve seen on your facebook feed for the past week, but I have a right to complain too! We just got back from Spain and although it wasn’t tropical by any means, it was 70 degrees and sunny every day which gave me a taste of warm weather and I WANT IT! NOW!
As we were beginning our descent into Boston, the pilot came on the speaker and said “We are currently beginning our descent into Boston, the local weather is quite unfriendly with light snow and a cold 32 degrees.” Really Boston? Really? This is how you are going to welcome us home? Thanks, I love you too. I really do, you know that, but you need to cut the crap and give us some spring! We deserve it after all this snow.
It’s probably going to be one of those years where we skip the season of Spring all together. No light jacket weather. We’re going to go straight from snow suits & gloves to shorts & bathing suits. Can we say climate change?
Speaking of sunny Spain, we came back with some amazing Iberico Ham so I used it in this recipe along with some aged gouda. Add some fried sage into the mix and some crispy pork cutlets and you’ve got yourself a pretty delicious dinner.
I hope you don’t mind that I didn’t include measurements for the breading ingredients. It really depends on how many cutlets you have so just use what you think looks right. It also makes the process a little cleaner if you use plastic bags for dredging the cutlets in flour & breadcrumbs. I’ve found that the key to a successful breading that doesn’t come off while cooking is dipping it in flour BEFORE the egg mixture. It creates a nice bond for the egg to cling to and then the breadcrumbs will stick well to the egg mixture.
I believe that a traditional saltimbocca uses veal and you roll the cutlets up with the sage. I chose to cook them flat to allow for more even cooking. You can play around with your favorite ingredients, this will work great with chicken, pork or veal and you can top it with your favorite cured meats & cheese. I’ve made this with cheddar & fontina cheese and it’s just as tasty! You can even make it using eggplant or zucchini. Top it off with a squeeze of fresh lemon if you have it, it adds a nice touch.
As my husband said “He didn’t want this meal to end.” Yum!