Saltimbocca with pork

Ingredients:

• 4 natural boneless pork cutlets (center cut) weighing 200-220 g, approximately 2 cm thick.
• 4 large sage leaves
• 8 thin slices prosciutto
• 3 tablespoons extra-virgin olive oil
• 4 slices provolone cheese (about 100 g)
• 450 g small spinach
• Juice of 1 lemon + wedges for serving
• 1 large shallot, finely chopped, or 1/3 cup finely chopped red onion
• 2/3 cup lightly salted chicken broth

Preparation:

1. Preheat oven to 220°C, season pork with salt and pepper.
2. Top each patty with a sage leaf, then wrap in 2 slices of prosciutto. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the patties, sage-side down, and cook, turning once, until the prosciutto is crisp, 8 to 10 minutes. Transfer to a baking sheet (set the skillet aside) and bake until a thermometer inserted into the center of the patty registers 145°F (63°C), about 8 minutes.
3. Top each patty with a slice of provolone cheese; bake until melted, 1 to 2 minutes.
4. Meanwhile, place the spinach in a microwave-safe bowl with the remaining 1 tablespoon olive oil, 1 tablespoon water, and a pinch of salt. Cover with plastic wrap and microwave for 3 minutes, until the spinach is wilted; drain. Sprinkle with half the lemon juice and season with salt and pepper.
5. Heat the same pan over medium heat; add the shallots and cook, stirring, until softened, 3 minutes. Add the broth and simmer until reduced by half. Add the remaining lemon juice and season with salt and pepper to taste.
6. Divide the pork among plates, pour the sauce from the pan over it. Serve with spinach and lemon wedges.