- 8 pork cutlets (about 1 lb)
- Salt and freshly ground black pepper
- 8 thin slices prosciutto
- 1 bunch fresh sage, divided
- 1/2 cup cornstarch, for dredging
- 3 Tbsp olive oil, divided
- 2 Tbsp unsalted butter
- 1/3 cup dry white wine
- Fresh juice from 1 lemon, to taste
Arrange cutlets on a work surface, cover with a sheet or two of plastic wrap, and pound each with a meat pounder or mallet until no more than 1/4″ thick throughout. Season lightly on one side with only salt and pepper.
Flip cutlets so that salted side is down. Pick 8 of largest sage leaves from your bunch and lay one in center of each cutlet; if sage leaves are small, use 2 per cutlet.
Lay a slice of prosciutto on top of each cutlet, sandwiching sage leaves flat between them. Using two wooden toothpicks per cutlet, fasten prosciutto to cutlet.
Pour cornstarch into a wide, shallow bowl. Dredge underside of each prosciutto-topped cutlet in cornstarch, shaking off excess.
In a large frying pan, heat 2 tablespoons oil over high heat until shimmering. Add four cutlets, prosciutto-side up, and cook, swirling pan occasionally, until cutlets are lightly browned on bottom and last traces of pink are visible on top at edges. Using a thin metal spatula, flip all cutlets prosciutto-side down, then flip them back immediately. Transfer to a clean platter. Lower heat any time while cooking the cutlets to prevent burning.
Add remaining 1 tablespoon olive oil to pan. Add remaining four cutlets and repeat, then transfer to platter.
Lower heat to medium-low and add butter and a few sprigs of sage to pan and cook until butter is melted. Add white wine. Bring to a simmer over medium heat, stirring and scraping up any browned bits, then continue to cook, stirring and swirling constantly, until sauce is emulsified and slightly thickened.