Western Market in Ferndale, Michigan, paid the paste the highest compliment by riffing this classic Saltimbocca recipe for our preserved Meyer lemon paste. If veal or pork is not on your menu, chicken breasts fit the bill.
2 (1 lb) pork or veal tenderloins, trimmed
8 thin slices prosciutto di Parma ( 3 ounces)
8 large fresh sage leaves + 1 tsp minced
1 large egg white, lightly beaten
3 TBS extra virgin olive oil
2 garlic cloves, thinly sliced
1 cup low sodium chicken broth
1/4 cup dry white wine
4 TBS unsalted butter, cut into 4 pieces and chilled
1 tsp (heaping) Bayleaf Black Pepper Preserved Meyer Lemon Paste
Salt and pepper
Cut each tenderloin crosswise into 4 equal pieces. Working with one piece at a time, place meat, cut side down, between two pieces of plastic wrap. Using meat pounder, gently pound to even 1/4 inch thickness (Pieces should be about 5 inches long). Pat pork dry with paper towels and season with pepper.
Please once slice of prosciutto a top each cutlet. Dip one side of a sage leaf into egg white and place it in the center of each slice, egg slide down. Cover with plastic and pound lightly until prosciutto and sage adhere to cutlet.
Heat 2 TBS oil in a 12-inch skillet over medium-high heat until shimmering. Add half of cutlets to skillet, prosciutto side down, and cooking until lightly browned, about 2 minutes.
Using tongues, flip the cutlets and cooking until second side is lightly golden, about one minute. Transfer to a platter and tent with aluminum foil. Repeat with remaining cutlets.
Add remaining 1 TBS oil to empty skillet and heat over medium-high heat until shimmering. Add garlic and minced sage and cook until fragrant, about 30 seconds. Stir in broth and wine and simmer until reduced to 1/2 cup, 5 to 7 minutes, scraping any browned bits.
Reduce heat to low and whisk in butter, 1 piece at a time. Stir in preserved Meyer lemon paste and accumulated meat juices from platter. Taste, and add more paste if needed before adding salt, if you need salt at all. A Meyer lemon wedge will add a bit more brightness, as well. Season with pepper.
Serves four. Adapted from the recipe, "Pork Saltimbocca" by Cook's Country, January 2016.
Image - Cooks Country