Pork escalopes with prosciuotto ham and sage in a light Marsala sauce. Traditionally made with veal escalopes but pork works just as well. Cooked in under 10 minutes, this makes a delicious, elegant and stress-free dinner party dish. Nice served with rosemary potatoes or polenta and a green vegetable. Easily doubled or tripled for more guests.
Prepare the escalopes the morning before for ease.
See my recipe for Rosemary potatoes to serve with this.
I thought that this was very good. Like another reviewer though I thought that the Marsala was very strong. I added a little chicken broth to it and lightened the taste up a little. Thanks for posting the recipe - 30 Dec 2012
I couldn't find escalopes, so I used pork loin steaks instead which still thinned out pretty easily, but needed to be cooked for a bit longer. The meal tasted great overall, one thing I would say is that the Marsala wine is very strong!! I did this meal for 4 people and while doubling up on the other ingredients, I did NOT double up on this wine which I think was a good idea. It was very tasty though and everyone enjoyed it - 08 Feb 2012
This recipe has become one of our regular favourites. Unlike some of the other reviewers, we like the use of marsala. It is a very simple meal to make, but it is deceptively impressive and I have used it a couple of times when entertaining and people have been very impressed. I have also found that you can freeze the pork escalopes rolled with the prosciutto and sage and then just cook and add the sauce when you want to use it. So I tend to make a batch of these to bring out at short notice when I went to impress. A very effective recipe. - 17 Jan 2016