Involtini di Maiale con Pancetta e Salvia (Pork with Pancetta and Sage)
Why this recipe works
- Fast cooking: Thin pork cutlets cook quickly, making the dish suitable for a weeknight meal without losing the feel of a composed main course.
- Built-in flavour: Pancetta seasons the pork as it cooks, while sage adds a clear herbal note that stands up well to the pan sauce.
- Glossy pan sauce: Deglazing the browned pan juices with white wine and finishing with butter creates a quick sauce with depth and sheen.
Get the most out of this recipe
Ingredient notes
- Use thin cutlets: Thin, even pork escalopes are important here because they cook through in the same time it takes the pancetta to colour.
- Choose fresh sage: Fresh sage leaves work best under the pancetta, where they gently perfume the pork without becoming harsh or dusty.
- Pancetta matters: Thinly sliced pancetta wraps neatly around the pork and crisps more readily than thicker slices.
Common mistakes
- Avoid drying out the pork: Take the involtini out of the pan as soon as the pork is just cooked through; the cutlets are thin and can toughen quickly.
- Keep the pan lively: Medium-high heat helps the pancetta colour before the pork overcooks. Too low a heat can leave the wrapping pale and greasy.
- Reduce the wine properly: Let the wine bubble until glossy before adding the final butter, otherwise the sauce can taste sharp or watery.
Ingredient swaps
- For an alcohol-free sauce: Replace the wine with light stock and add a small splash of lemon juice or mild vinegar for brightness.
- Change the herb: Fresh rosemary can replace sage for a stronger, more resinous flavour, but use it sparingly as it is more assertive.
Serving ideas
- Serve with something simple: Roast potatoes, sautéed greens or a crisp bitter-leaf salad work well with the salty pancetta and buttery sauce.
- Wine pairing: A dry Italian white with good acidity, such as Pinot Grigio or Verdicchio, suits the sage, pork and pan sauce.
Equipment you'll need
Ingredients
Instructions
- Pat the pork cutlets dry, then season both sides with the fine sea salt and black pepper. Lay 2 sage leaves on each cutlet, then wrap each one with 2 slices of pancetta so the sage is held in place.
- Heat the olive oil and half the unsalted butter in a frying pan over a medium-high heat. Add the involtini seam-side down and cook for 2 to 3 minutes per side until the pancetta is golden and the pork is just cooked through.
- Transfer the involtini to warm plates. Pour off any excess fat if needed, leaving the browned bits in the pan.
- Add the dry white wine to the pan and let it bubble for 2 to 3 minutes, scraping up the browned bits, until reduced and glossy. Off the heat, swirl in the remaining butter to emulsify, then spoon the sauce over the involtini and serve straight away.
Recipe notes
Tips
- If the cutlets are uneven, gently flatten them between two sheets of baking paper so they cook at the same rate.
- Keep the heat at medium-high so the pancetta colours quickly without drying out the pork; the cutlets should feel firm but still springy when pressed.
- If serving anyone who should avoid alcohol, make sure the wine is boiled briskly so the sauce reduces properly before finishing with butter.
Substitutions
- Replace Dry White Wine with Dry Sherry for a slightly richer, nuttier sauce.
- Replace Fresh sage with Fresh rosemary for a more piney, robust flavour.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in a sealed container. Reheat gently in a frying pan over a low heat with a splash of water until piping hot, spooning the juices over to keep the pork moist.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Milk
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