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