Pork saltimbocca with green peas

Ingredients:

• 4 natural boneless pork loin cutlets (1 cm thick; 140 g each)
• 3 tablespoons extra-virgin olive oil
• 0.5 cups premium flour
• 1 large shallot, finely chopped
• 8 fresh sage leaves
• 0.5 cups dry white wine
• 1 and 1/4 cups lightly salted chicken broth
• 5 thin slices prosciutto (about 80g), 1 slice cut into pieces
• 1 cup grated fontina cheese (about 50 g)
• 1/4 tbsp. grated parmesan
• 1 package (280 g) of frozen green peas

Preparation:

1. Preheat the oven to broil. Sprinkle the pork with salt. In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Working in batches, coat the pork in flour and add to the skillet; save the flour. Cook until browned, 1 minute per side. Transfer to a plate.
2. Reduce heat to medium, add shallots to the skillet, and cook, stirring, until softened, 3 minutes. Increase heat to medium-high. Add sage and 2 teaspoons flour. Cook for 30 seconds. Add wine and bring to a boil. Simmer until reduced by half, 2 minutes. Add 1 cup broth and return to a simmer. Simmer until thickened, 2 minutes. Add pork and return to low heat. Top each patty with a slice of prosciutto, then add the cheeses. Grill for 1-2 minutes.
3. In a small saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the sliced ​​ham and cook until crisp, 1 to 2 minutes. Add the peas, the remaining 1/4 cup broth, and 1/4 teaspoon salt. Cover and cook until the peas are tender, 5 minutes. Remove the lid and increase the heat to medium. Cook until the liquid has evaporated, 1 minute. Serve the peas with the pork.