Ham and Sage Pork Fillet with Buttered Tagliatelle

Tender pork escalopes topped with Parma ham and sage, pan-fried and served with buttered tagliatelle and a rocket salad.

Dinner Quick Italian Pork Pasta

Estimated Nutrition

Calories

716.1

kcal / serving

2864.4 kcal total

Carbs

74.7g

per serving

298.6 g total

Fat

33.2g

per serving

132.8 g total

Protein

29.6g

per serving

118.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Fruits

piece

Lemon

Wedges for squeezing

GrainsCereals

Plain White Flour

Seasoned for dusting

400

Tagliatelle

Buttered, for serving

Meat

450

Pork Fillet

Trimmed of fat and gristle

slice

Parma Ham

Halved

NutsSeeds

pinch

Salt

For seasoning

pinch

Black Pepper

Freshly ground

leaf

Sage

Fresh

OilsFats

Olive Oil

Vegetables

100

Rocket And Parmesan Salad

For serving

Method

Trim the fat and gristle from the pork fillet.

Slice the pork into eight pieces and beat them thinly between cling film.

Season each pork escalope with a small amount of pepper.

Secure half a slice of ham and a sage leaf onto each escalope using a cocktail stick.

Dust both sides of the prepared escalopes with flour.

Heat the olive oil and butter in a frying pan until the butter foams.

Fry the pork escalopes for 1.5 minutes on the sage side and 30 seconds on the other side.

Serve the hot pork with buttered tagliatelle, salad, and lemon wedges.