Pork Saltimbocca

Pork Saltimbocca
Serves:  4-6
Prep:  30 minutes
Cook:  50 minutes

Ingredients:                           
8       pieces      pork cutlets        
12     slices       imported Prosciutto   
7       oz.            Fontina, red wax removed and sliced    
2¼   tsp.          dried sage, divided     
¾      cup           flour 
2                        eggs 
2       cups         Panko        
2+1   tbsp.        butter        
2       tbsp.         olive oil     
2       tbsp.         cooking sherry   
1       clove         garlic         
1½    oz.            demi glace, Urban Herbs #E-2     
6       oz.            beef broth 
1       tbsp.         cornstarch
                          salt and pepper to taste       
4       bundles    pappardelle, cooked    
24                      toothpicks

Directions:
1)       Lay cutlets out on a cutting board and pound thin. Salt and pepper, flip cutlets over.          

2)      On each cutlet, lay 1½ slices prosciutto and fontina slices. Sprinkle cutlets with 1 tsp. dried sage.            

3)      Fold cutlets lengthwise so you have a rough square shape. Using toothpicks, "pin" the edges closed, using 2-3 toothpicks per cutlet.             

4)      Place flour in a bowl and season with 1 tsp. dried sage, salt and pepper. In a separate bowl whisk eggs and 2 tbsp. water. Place Panko in a third bowl. Coat each cutlet in flour, then egg, then Panko. Allow any excess to shake off.            

5)      Preheat oven to 300˚. Lightly spray a 13" x 9" casserole dish.           

6)      Melt 2 tbsp. of butter in a large sauté skillet over medium-high heat. Add olive oil and sherry. Add cutlets and cook 5 minutes per side or until golden brown. Divide into 2 batches if necessary.            

7)      Place in casserole dish, cover with foil, and bake 30-40 minutes or until internal temperature reaches 145˚. Remove from oven, remove foil and allow to rest 3 minutes.                  

8)      In a small sauce pan, melt 1 tbsp. butter over medium heat. Add garlic and cook 1-2 minutes, stirring frequently. Whisk in 1 part demi glace and 4 parts water. Stir frequently until dissolved. Add beef broth and ¼ tsp. dried sage.               

9)      Bring sauce to a boil and prepare cornstarch (combine 1 tbsp. cornstarch and 1 tbsp. water, stir thoroughly ). Whisk into sauce and continue to boil and stir for 1 minute as sauce thickens.             

10)    Plate pappardelle, saltimbocca and drizzle sauce over top.