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Pork cutlets with onions and prosciutto
Created by scottdeleeuw, Thursday, 03 February 2011

A delicious recipe with prosciutto!

At a glance
Main Ingredient
Cooking Method
Main Course

½ cup  Extra Virgin Olive Oil
8 small boneless pork cutlets, about 4-6 ounces each, ¼ inch thick
Salt to taste
Freshly ground black pepper to taste
2 tablespoons butter
medium yellow onions, thinly sliced
4 slices prosciutto, chopped
2 cloves garlic, minced
½  cup white wine*
½  cup tomato sauce
1 tablespoon chopped fresh Italian parsley


Heat the Extra Virgin Olive Oil in a large nonstick skillet over moderately high heat. Season the cutlets with salt and pepper and brown them on both sides; then lower heat and finish cooking until no traces of pink remain, about 10 minutes more. As the cutlets are finished, transfer them to a warmed serving platter and keep warm.

To the same skillet, add the butter and onions and sauté on medium heat until the onions are soft, 5 to 8 minutes. Add the prosciutto and garlic and sauté until golden, 3 to 8 minutes.  Increase the heat and deglaze the skillet with the wine, reducing slightly. Add the tomato sauce and simmer for 8 minutes. Return the cutlets to the skillet and coat with the sauce.  Sprinkle with parsley and serve.