INGREDIENTS
8
Pork cutlets
4
thin slices Prosciutto di parma
1
Lemon, zest and juice
1/4 cup
Parsley
4
Sage, fresh leaves
1/2 cup
All-purpose flour
1
Kosher salt and fresh ground black pepper
2 tbsp
Olive oil, extra-virgin
3 tbsp
Butter, unsalted
1/2 cup
White wine