Sauteed Pork Cutlets with Prosciutto, Sage and Lemon

• Two 1-pound pork tenderloins, each cut on the bias into 6 slices
• Freshly ground pepper
• 12 sage leaves
• 12 thin slices of prosciutto (6 ounces)
• 1/4 cup extra-virgin olive oil
• 3 1/2 tablespoons unsalted butter
• 1/2 cup chicken stock or low-sodium broth
• 3 tablespoons fresh lemon juice

1. Lay the pork slices on a work surface and pound to 1/4-inch thickness.
2. Season with pepper.
3. Set a sage leaf in the center of each cutlet.
4. Top each cutlet with a slice of prosciutto; thread 2 toothpicks through each one to secure the prosciutto.
5. In a very large skillet, heat 2 tablespoons of the olive oil until shimmering.
6. Add 1 tablespoon of the butter.
7. Arrange 6 of the cutlets in the skillet, prosciutto side down, and cook over moderately high heat until the prosciutto is crisp, about 1 minute.
8. Turn the cutlets and cook until barely pink in the center, about 3 minutes.
9. Transfer the cutlets to a warm platter.
10. Wipe out the skillet and repeat with 1 tablespoon of butter and the remaining 2 tablespoons of olive oil and 6 cutlets.
11. Wipe out the skillet.
12. Add the stock, lemon juice and any accumulated juices from the cutlets and boil over high heat until reduced to 1/2 cup, about 2 minutes.
13. Off the heat, swirl in the remaining 1 1/2 tablespoons of butter.
14. Pour the sauce over the pork cutlets and serve.

pork, freshly ground pepper, sage, thin, extravirgin olive oil, unsalted butter, chicken, lemon juice

Taken from www.foodandwine.com/recipes/sauteed-pork-cutlets-with-prosciutto-sage-and-lemon (may not work)