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8 small pork cutlets, about 4-6 ounces each
Salt to taste
Freshly ground black pepper to taste
½
cup
Colavita Extra Virgin Olive Oil
2 tablespoons butter
2 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
Serves 4
Heat the Colavita Extra Virgin Olive Oil in a large non-stick 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, or 3 to 5 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.
'The Love
Chef' suggestion:
*Use the same wine to enjoy with dinner -- Your favorite Chardonnay.
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