PORK CUTLET WITH ONIONS AND PROSCIUTTO

PORK CUTLET WITH ONIONS AND PROSCIUTTO

8 small pork cutlets, about 4-6 ounces each
Salt to taste
Freshly ground black pepper to taste
1/2 cup Colavita extra virgin olive oil
2 tablespoons butter
2 medium yellow onions, thinly sliced
4 slices, prosciutto, chopped
2 cloves garlic, minced
1/2 cup white wine
1/2 cup tomato sauce
1 tablespoon chopped fresh Italian parsley

Serves 4

Heat the olive oil in a large non-stick skillet over moderately high heat. Season the cutlets with salt and pepper and brown them on both sides, then lower heat and finish cooking until no traces on pink remain, about 10 minutes more. As the cutlets are finished, transfer them to a warmed serving platter and keep warm.
To the same skillet, add the butter and onions, and saute on a medium heat until the onions are soft, 5 to 8 minutes. Add the prosciutto and garlic, and saute until golden, or 3 to 5 minutes. Increase the heat and deglaze the skillet with the wine, reducing alightly. Add the tomato sauce and simmer for 8 minutes. Return the cutlets to the skillet and coat with the sauce. Sprinkle with parsley and serve.