Bolognese-Style Pork Scaloppine

Ingredients

Brown the meat: Pour the oil into a large non-stick skillet. Lightly dredge the pork slices in flour and add them to the pan, ensuring they do not overlap. Brown for just under 1 minute per side, then season lightly with salt and pepper. Transfer the slices to a baking sheet lined with parchment paper, arranging them flat in a single layer. Pour the white wine into the skillet to deglaze the pan juices, let the alcohol evaporate, then add a ladle of hot broth. Simmer until slightly thickened and set the resulting pan sauce aside.
Assemble the scaloppine: Cut the prosciutto into pieces the same size as the scaloppine and arrange them over the meat. Use a vegetable peeler to shave thin flakes of cheese and lay them over the prosciutto. Top each portion with 1/2 teaspoon of tomato sauce.
Bake: Place a sage leaf on top of each scaloppina and spoon over the reserved pan sauce. Bake in a preheated oven at 180°C (350°F) for approximately 7–8 minutes, just long enough for the cheese to melt slightly. Alternatively, you can add the tomato sauce and sage leaves immediately after removing the meat from the oven.