Pork Scaloppine with White Beans and Fried Sage


Using fresh sage is the key to giving this classic dish lots of flavor in very little time.

What you will need

3 tablespoons extra-virgin olive oil, divided

8 whole sage leaves plus 1 tsp. minced sage

1 1/2 pounds thin pork cutlets (8 pieces) or 4 boned, center-cut pork chops, butterflied*

Kosher salt for seasoning plus 3/4 tsp.

Pepper for seasoning plus 1/2 tsp.

1 tablespoon Dijon mustard

1 tablespoon unsalted butter

1 small onion, diced

3 garlic cloves, minced

1 small tomato, diced, or 1/2 cup canned diced tomatoes

1 can (15 oz.) cannellini beans, drained and rinsed

1/2 teaspoon lemon zest


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