Pork saltimbocca

Neil Perry
Neil Perry's pork saltimbocca.
Neil Perry's pork saltimbocca. Photo: William Meppem

Here's a great solution to your next dinner dilemma. For best results, choose a quality rolled pancetta that's not overly salty. The dish is great served with potato purée or soft polenta. Saltimbocca means "jumps in the mouth" – the pancetta and sage add a boost of flavour that makes this simple dish so delicious.


8 x 50g pork loin medallions

freshly ground black pepper

8 large sage leaves, no stem

8 rolled pancetta slices

plain flour, seasoned

3 tbsp olive oil

40g unsalted butter

fresh lemon, to serve

green salad, to serve


1. Flatten medallions slightly with a meat mallet (or even the back of a pan) then season the pork on both sides with pepper. Place a sage leaf on one side of the pork and cover with the slice of pancetta. Place cling film over the top and lightly pound again.

2. Remove cling film and dust pork lightly in seasoned flour, shaking off any excess.

3. Add half the oil and butter in a shallow frying pan over a medium-high heat. When butter starts foaming, add four pork pieces, pancetta side down and pan fry for about two minutes. Turn and fry for another minute. Place on a plate, cover with foil then repeat with remaining oil, butter and pork.

4. Place two pieces on each plate, season with pepper and serve with lemon and a green salad.