Course:
Dinner

Prep Time:
25 minutes

Cooking Time:
10 minutes

Servings:
4

Directions

Place steaks between sheets of plastic wrap or wax paper. Flatten to a thickness of about 1/4″/1 cm with a meat mallet or rolling pin. Season with pepper. Place a slice of prosciutto on one half of each schnitzel; place three sage leaves on each slice. Fold uncovered half of schnitzel over to form a half moon shape. Secure with toothpicks. Dredge in flour, shaking off excess. Heat olive in skillet on medium-high. Brown pork on one side only; remove and reserve. Add onion to same skillet and cook until soft, adding more oil if necessary. Add Marsala and chicken stock. Bring to a boil and reduce to 1 cup/250 mL. Add pork, browned side uppermost, and reduce sauce to 1/2 cup/125 mL. Remove pork to serving plates. Add cold butter to sauce, gently swirling pan as butter melts. Add parsley and pour sauce over pork.