This is an extremely easy recipe which can be prepared in minutes. The original recipe uses skinless chicken breasts, but I opted for pork fillet. Don’t be shy with the sage and serve with your starch of choice.
The original recipe can be found here.
You will need the following ingredients:
Ingredients
- 900g pork fillet, cut into 1cm slices across
- 200ml quality pork (or chicken) stock
- 12g fresh sage leaves (a big handful), only leaves
- 1 juiced lemon
- 8 Tbsp ghee / butter (I prefer the ghee as the smoking point is higher)
- 100ml all-purpose flour
- Salt and freshly ground black pepper
- Additional fresh sage leaves for garnish (not to be fried)
Method
Season the pork medallions on both sides with the salt and pepper.
Place the flour in a bowl, dredge each piece and shake afterwards to remove any excess flour. Set aside.
Heat 4 tablespoons of ghee / butter in a heavy skillet over medium heat and brown each piece of pork for about 2 – 3 minutes a side. Do this in batches if need be. Remove the chicken and set aside.
Add the rest of the ghee / butter and fry the sage leaves for about 3 minutes. Remove and set aside.
Deglaze the skillet with the lemon juice and stock, turn the heat down to low and let it simmer for 5 minutes.
Adjust the taste with the salt and pepper.
When the sauce starts to thicken, return the pork and sage and stir through.
I served this with homemade pappardelle and topped it with fresh sage leaves.
Our wine of choice for this dish was a 2019 Ashton Winery Chardonnay – Limited Release. It paired beautiful with this dish.
Here are the tasting notes and technical analysis:
