Franconian Saltimbocca

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

8 slices pork loin (s)
4 slices ham (plum ham - a Franconian ham specialty - or Black Forest)
8 leaves sage
Oil for frying

Instructions

Wash and pat the pork loin off. Halve the plum ham or Black Forest ham and press onto the loin together with a sage leaf.
In the meantime, heat the pan and add the oil. As soon as the oil is hot, place the saltimbocca in the pan, ham side down. Depending on the thickness of the slices, turn the meat after about two to four minutes and fry the underside until brown. Arrange on plates and serve immediately.
Potato gratin or just white bread are particularly suitable as a side dish.
Tip: If you like, you can make a sauce based on the meat juice by simply adding water and cream.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.