Involtini di Maiale (Pork with Prosciutto and Sage)
Why this recipe works
- Fast cooking: Thin pork cutlets cook quickly in the pan, making the dish practical for a short weeknight dinner.
- Simple layered flavour: Prosciutto seasons the pork as it browns, while sage and white wine add fragrance and depth to the pan juices.
- Golden outside, tender centre: Browning the wrapped parcels gives the prosciutto a lightly crisp edge while the pork stays tender inside.
Get the most out of this recipe
Ingredient notes
- Use thin, even cutlets: Choose pork cutlets of similar thickness so they cook through at the same pace. Thicker pieces should be gently flattened before wrapping.
- Season with restraint: Prosciutto brings plenty of salt, so the pork only needs light seasoning before it is wrapped.
- Fresh sage is best: Fresh sage leaves sit neatly inside the wrap and perfume the pan sauce more cleanly than dried sage.
Common mistakes
- Cooking the pork too long: Keep the simmer brief once the wine is added; thin pork can dry out if it sits in the pan for too long.
- Letting the wine boil too hard: After deglazing, reduce the heat so the wine reduces gently into glossy juices without tightening the meat.
- Overcrowding the pan: Give the parcels enough space to brown. If the pan is crowded, the prosciutto will steam rather than turn golden.
Make-ahead tips
- Wrap ahead: The pork can be seasoned, topped with sage and wrapped in prosciutto ahead of cooking. Keep it covered in the fridge and cook just before serving.
- Best served freshly cooked: The prosciutto has the best texture straight from the pan, before it softens in the juices.
- Reheat gently: Warm leftovers in a frying pan over a low heat with a little water or pan juice, stopping as soon as the pork is piping hot.
Serving ideas
- Serve with simple sides: Roast potatoes, soft polenta, white beans or garlicky greens all work well with the salty prosciutto and wine pan juices.
- Pair with a dry white wine: A crisp Italian white wine suits the sage and prosciutto and echoes the wine used to deglaze the pan.
- Finish with the pan juices: Spoon the reduced wine juices over the involtini just before serving so the sage and browned bits flavour each portion.
Equipment you'll need
Ingredients
Instructions
- Lay the pork cutlets out and season lightly on both sides with the fine sea salt and black pepper. Place 2 sage leaves on each cutlet, then wrap each one with a slice of prosciutto to form a neat roll.
- Heat the olive oil in a large frying pan over a medium-high heat. Add the involtini seam-side down and cook for 2 to 3 minutes per side until the prosciutto is golden and the pork is nicely browned.
- Pour in the dry white wine and scrape up any browned bits from the base of the pan. Reduce the heat to medium-low and simmer for 4 to 6 minutes, turning once, until the pork is cooked through and the wine has reduced to glossy pan juices.
- Rest the involtini for 2 minutes, then spoon over the sage and prosciutto pan juices. Serve straight away.
Recipe notes
Tips
- If your cutlets are thicker than about 1 cm, cover and gently bash them to an even thickness so they cook through quickly without drying out.
- Keep the simmer gentle after adding the wine so the sauce reduces without tightening the pork.
- Alcohol note: the wine reduces, but if you are serving vulnerable groups, consider avoiding alcohol-based dishes.
Substitutions
- Replace Dry White Wine with Dry sherry for a slightly richer, nuttier pan sauce.
- Replace Olive oil with Clarified butter for a rounder flavour and excellent browning.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in a sealed container with the pan juices. Reheat gently in a frying pan over a low heat with a splash of water until piping hot, taking care not to overcook the pork.
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Recipe overview
- Servings: 4 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Italian
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