🇮🇹 Italian
Pork Involtini
Thin pork cutlets wrapped around prosciutto and provolone, pan-roasted in white wine and sage.
420 cal / serving
4g net carbs
44g protein
24g fat
Prep: 15 min
Cook: 20 min
2 servings
Ingredients
Meat & Poultry
- 4 whole Pork cutlets (thin)
- 4 slices Prosciutto
Dairy & Eggs
- 2 tbsp Butter
- 2 oz Provolone cheese
Produce
- 8 leaves Fresh sage
- 2 cloves Garlic cloves
Pantry
- 0.5 cup Dry white wine
- 2 tbsp Olive oil
Instructions
1. Pound pork cutlets to ¼-inch thickness. Season with salt and pepper.
2. Lay a slice of prosciutto on each cutlet. Place a piece of provolone and a sage leaf at one end.
3. Roll tightly and secure with a toothpick.
4. Heat olive oil in a skillet over medium-high. Brown involtini on all sides, about 6 min total.
5. Add garlic and cook 30 seconds. Add white wine and reduce by half.
6. Add butter, baste involtini with the pan sauce. Cover and cook 5 more minutes.
7. Remove toothpicks. Serve with pan sauce drizzled over.