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Donal Skehan's "Saltimbocca Alla Romana"

Donal Skehan's "Saltimbocca Alla Romana"

Donal Skehan, Chef and author of "Meals in Minutes," shows how to simplify dinner with a meal you can make in 30 minutes or less.
  • 2 Tbsp Olive Oil
  • 1 Pork Fillet
  • 12 Sage Leaves
  • 12 Slices Prosciutto
  • 4 Tbsp Plain Flour
  • Sea Salt And Black Pepper
  • 2 Gloves Garlic, Minced
  • 1 Cup Cherry Tomatoes, Halved
  • 7oz French Beans
  • 1/4 Cup White Wine
  • Chopping Board
  • Meat Hammer (or Rolling Pin)
  • Wide Dish
  • Large Frying Pan

PREP TIME: 20 mins


1. Divide the pork into 12 thin, even slices, cutting them from the pork fillet on the diagonal. Lay each slice flat on a chopping board and gently bash with a meat hammer or rolling pin until approximately 5mm in thickness. Top each slice with a sage leaf, season with salt and black pepper and wrap with a slice of prosciutto.

2. Place the flour in a wide dish and dredge each slice until completely coated, patting off any excess.

3. Heat a large frying pan over a medium heat and add 1 tbsp oil. Cook the slices in batches using extra oil as needed, ensuring not to overcrowd the pan, for 2 minutes on each side or until the pork has cooked through and the prosciutto becomes crispy. Set aside and keep warm.

4. Fry the garlic in the pan for 1-2 minutes before adding the cherry tomatoes. Cook for a further 2 minutes, add the French beans and white wine and cook for 4-5 minutes until the beans are tender.

5. Serve slices of the saltimbocca with the green beans and tuck in.

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