In this episode, Chef Jackie is taking the leftover Pork Shoulder from her Capunti with Sweet Pork Ragu and creating a mouth-watering Pork Saltimbocca and Lemon Escarole Salad.

Viking products featured in the episode:

30" Electric Double French-Door Oven - VDOF Viking Professional 7 Series

36" Fully Integrated Bottom-Freezer Refrigerator - VBI7360W Viking Professional 7 Series

36" All-Induction Cooktop - VICU5361 Viking Professional 5 Series

24" Beverage Center - VBUI Viking Professional Product Line

Pork Shoulder Saltimbocca & Escarole Salad
Serves 4
Prep time: 00:10 minutes
Cook time: 00:30 minutes

Ingredients:
Saltimbocca:
4 tablespoons unsalted butter
2 tablespoons olive oil
2 garlic cloves (smashed)
4 slices pork shoulder (pounded out to 1/4 inch thick)
12 sage leaves (divided)
4 slices prosciutto di parma 
1 cup of flour
Kosher salt & pepper to taste
1/2 cup white wine
1/2 lemon (juiced)
4 slices provolone

Escarole salad
1 head of escarole (leaves torn)
1 lemon (juiced)
2 tablespoons honey
1/4 cup olive oil
Kosher salt and pepper (to taste)
parmigiano reggiano (freshly shaved)

Method:
Heat a large saute pan over medium heat with butter and oil.

Meanwhile, season the pork. Place 2 slices of sage onto each slice of pork followed by the prosciutto. Dredge into flour and add cutlets prosciutto side down into bubbling butter. Sear until golden on all sides.

Remove to a plate and make sauce. Deglaze pan with white wine, reduce by half, finish with fresh sage leaves and lemon juice. Add cutlets back into sauce. Top with provolone. Broil on high for about 1 minute until cheese is melted. Remove from oven and platter.

Escarole Salad:
To a large bowl, add torn escarole leaves. Squeeze lemon, drizzle honey, and olive oil over leaves. Season and toss until evenly coated. Plate and top with shaved parm. Serve alongside saltimbocca.