Pork Escalopes with Parma Ham, Sage and Mozzarella

Tender pork slices, topped with sage, Parma ham and melting mozzarella cheese make a mouth-watering Mediterranean supper from Anthony Worrall Thompson
By Antony Worrall Thompson
Pork Escalopes with Parma Ham, Sage and Mozzarella
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 40 minutes
  • Effort: easy


  • 4 x 175 g pork fillets
  • 8 sage leaves, chopped
  • 50 g parmesan, finely grated
  • 4 slices Parma ham
  • 50 g unsalted butter
  • 1 tbsp olive oil
  • 150 g buffalo mozzarella
  • 4 tbsp dry white wine
  • 4 tbsp beef stock
  • sea salt and freshly ground black pepper


1. Place the pork fillets on a wooden board, cover them with plastic wrap and beat each one with a meat mallet or rolling pin until they're about 5mm thick.

2. Sit 1 sage leaf in the centre of each fillet, sprinkle with Parmesan cheese and season with salt and a good grinding of black pepper.

3. Top each with a slice of Parma ham, pushing the ham firmly in place so the ham 'seals' itself to the pork.

4. Heat half the butter and the oil in a large, heavy based frying pan. Cook the fillets, ham side down, for 2 minutes. Turn them over and cook for a further minute. Remove from the pan, set aside, and keep warm, ham side up. Reserve any juices in the pan.

5. Preheat the grill. Cut the mozzarella cheese into 8 slices. Place 2 slices on each fillet (on top of the ham), and cook under the grill until the cheese has melted.

6. While the pork is under the grill, add the remaining sage to the frying pan and cook for 30 seconds. Pour in the wine and stock, and boil until reduced by half - it should take about a minute. Whisk in the remaining butter and season to taste.

7. Serve the cooked pork fillets on warmed dinner plates and pour over the sage butter sauce.

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