eight years ago in italy, i fell in love. with prosciutto. i ate it each and every morning for breakfast, wrapped around a piece of honeydew or fresh mozzarella, as i sat on a veranda or rooftop soaking it all in. i'd eat it again, sometime later in the day, whenever i could get my hands on it's salty goodness. on top of pizza. wrapped around more fresh cheese. a single piece all by itself. and if you've yet to experience the salty sweetness that is prosciutto wrapped melon, get yourself some. now.
and since melon isn't exactly ripe right now - and therefore not even worth wrapping with prosciutto - i've got the next best thing: thin sliced pork cutlets wrapped in prosciutto.
prosciutto wrapped pork cutlets
adapted from martha stewart's dinner at home
20 minutes, serves 4
8 pork cutlets
8 thin slices prosciutto
8 thin slices of lemon (optional)
- season the pork cutlets with salt and pepper. wrap a prosciutto slice and slice of lemon, if using, around each piece of pork.
- coat the bottom of a saute pan with olive oil and heat over medium high heat. cook pork until prosciutto is golden brown, about four to five minutes per side. serve immediately or tent with foil to keep warm.