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Prosciutto Wrapped Pork Cutlet, White Bean Puree and Pan Sauce - Chef Recipe by Joshua Askew

Prosciutto Wrapped Pork Cutlet, White Bean Puree and Pan Sauce - Chef Recipe by Joshua Askew


Wrapped pork chop:

2 x 350 g pork chops or 4 smaller chops pork cutlet bone on
1 pack (about 3 slices per cutlet) of prosciutto, sliced
1 bunch sage

Cannelloni bean purée:

410g tin of cannelloni beans
2 eschalots
2 garlic cloves,crushed
2 Tbs extra virgin olive oil
75 mL chicken broth
1/4 lemon to taste Lemon juice
80g cubed cold butter

Pan sauce:

60mL white wine to deglaze (red is also okay)
60-80g cold butter, cubed
2 leaves sliced finely sage
80mL chicken stock
2 Tbs toasted pine nuts
1 eschalot


Cannelloni bean purée:

Heat olive oil over medium heat in a medium pot.

Add shallot, garlic, salt, and cook, stirring occasionally, for about two minutes.

Stir in beans and chicken broth. Simmer briskly for 5 minutes.

Blend in Vitamix or liquidiser until smooth and drop in cold butter while blending.

Squeeze in lemon juice, blend for 10 more seconds, taste, and adjust lemon juice to preferred flavour.

Set aside for later.

Prosciutto wrapped pork cutlet:

Pat pork cutlet dry.

Lay 2-3 slices of prosciutto flat on a chopping board overlapping by 1 cm.

Pick sage and add 2-3 sage leaves on top of prosciutto (depending on the size of the leaves).

Place pork cutlet on top so the bone is exposed and wrap the pork cutlet.

Once the pork is wrapped tightly, you can carefully stuff a few more sage leaves sticking out from under the prosciutto.


Preheat oven to 180 C.

Choose a frying pan with a metal or heatproof handle that is big enough to hold both pieces of pork and place on medium-high heat.

Drizzle a little vegetable oil in the hot pan and sear for 30 seconds turn over in pan and place in hot oven.

Set kitchen timer for 8 minutes and with a tea towel and a long pair of tongs reach in, carefully turn the pork over and cook for a further 4 minutes. This is based on a 350g cutlet if it's smaller or bigger then cooking time will vary by a few minutes up or down.

If you have a temperature thermometer then you can check the internal temperature with should be between 64-68 C
for medium. Let rest for 5 minutes.

Do not wash the pan.

Pan sauce:

Being very careful, place the unwashed hot pan back on medium heat.

Place diced shallot in now and cook for 10 seconds.

Pour wine into pan to deglaze and lift the stuck-on bits off the bottom (you can use a wooden spoon to scrape any stubborn bits).

Once happy with what has been lifted from the pan and before the wine has reduced too much add in the chicken stock and bring to boil.

Reduce to 3/4, put in sage, and start to drop butter cubes in one by one while stirring.

Cook sauce to the consistency that coats the back of a spoon.

Once happy, add in the pine nuts and set aside (I don’t add any salt to this sauce as the prosciutto is salty enough; you can add cracked pepper if you like.

To serve:

Reheat bean purée (this can be done in microwave for ease).

Slice pork cutlet off the bone and set aside.

Cut remanding pork into 2 cm slices or desired thickness.

Smear bean purée on bottom of serving platter and place the sliced pork and bones neatly on top.

Cover with pan sauce and serve.

Recipe provided by ABODE