“Saltimbocca” literally translated in Italian to mean “jumps in the mouth.” This is an Italian dish made of veal lined or wrapped with prosciutto and sage. In our recipe, we have swapped out the veal for pork and we think it’s absolutely delicious! This recipe takes 15 minutes and feeds 4 people.


  • 4 small Philo Ridge Farm pork cutlets, pounded very thin

  • 8 slices prosciutto

  • 1 ½ tablespoons butter

  • 1 ½ tablespoons olive oil

  • Sea salt

  • Splash of white wine (just a few drops and good enough to drink)

  • 8 sage leaves


Place 2 slices of prosciutto on each piece of Philo Ridge Farm pounded pork cutlets so they cover the ends and overlap in middle. Fold pork in half, securing with toothpicks in 2 places. (If we are out of our cutlets, feel free to purchase a loin chop and pound into thin cutlets.)

In a medium nonstick pan, heat butter and olive oil over medium heat until foamy. Add the pork and sage leaves, and sauté for about 1-2 minutes on each side (depending on the thickness of your cutlet), turning once, until slightly brown. Season with salt as they cook, and sprinkle white wine (choose a wine that’s good enough to drink!) into the pan as they finish. Discard sage and serve.

Olivia Makirecipe