- 1 pound pork loin, cut into 8 equal thin slices by your butcher
- 4 pound thin slices prosciutto di parma
- 8 pound sage leaves
- 4 tablespoon flour, seasoned with salt and pepper, 1/2 cup plain bread crumbs
- 2 tablespoon sweet butter plus 2 tablespoons
- 1 cup marsala wine (sweet)
- 1/2 cup basic tomato sauce
- 1/2 cup basic chicken stock
- 1/4 pound domestic mushrooms, quartered
- 1 bunch italian parsley, finely chopped to yield 1/4 cup
Lay 4 thin slices of pork on counter and season with salt and pepper.
Place 1 slice prosciutto di Parma in center of each and 2 sage leaves over the prosciutto.
Dust edges of 4 pieces with flour.
Place 4 remaining pieces of pork over 4 on counter.
Massage the edges together so they stick together and set aside.
Flour outsides and place into bread crumbs, patting so the crumbs adhere.
In a 12- to 14-inch skillet, heat 2 tablespoons sweet butter until bubbling over medium heat.
Place 4 pork "sandwiches" in pan and cook slowly until golden brown.
Turn and cook other side the same.
Remove pork carefully and set aside in warm place.
Turn heat to high and add marsala, tomato sauce, chicken stock and domestic mushrooms.
Bring to boil and reduce by half.
Add remaining sweet butter and 4 pork "sandwiches.
" Simmer 10 minutes, add chopped parsley and serve.