Pork Saltimbocca – Food Wishes

Learn how to make a classic Pork Saltimbocca! This prosciutto-wrapped pork scalopini is one of the most delicious meat dishes ever invented. “Saltimbocca” means “Jumps in the mouth,” and it does! Visit https://foodwishes.blogspot.com/2017/11/pork-saltimbocca-jumps-in-your-mouth.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Pork Saltimbocca recipe!
Video Rating: / 5


  1. Yucko.

  2. Hey Chef John. Big fan of yours here, but you know you did it wrong. Right? ๐Ÿ˜‰You have to flour your meat before you put it in the hot oil and than you add the butter to the pan, WHILE the meat is still frying. This way you infuse and combine the meat juice with your sauce, as I'm sure you already know. Still a great admirer of yours and your great cooking ๐Ÿ˜›

  3. Jason Zimmer

    Arenโ€™t you not supposed to use a wooden cutting board for cutting meat?

  4. YourFoodAddiction -TRAVEL and FOOD

    Perfection ๐Ÿ‘Œ๐Ÿพ

  5. North Sea Brent

    Why do you have the grope the meat like Harvey Weinstein, that filet looks like one of Goldie Horneโ€™s vagina lips that got too much Botox.

  6. Trace Absence

    I love you!

  7. How to make a video that could've literally been 2 minutes long into a 10 minute one. Italian food = minimum fuss = maximum flavor.

  8. Dave McBroom

    saltimbocca is Italian?!… No way!… I dunno. I grew up next door to a Greek family…I coulda sworn…who knew?

  9. Zep rules

  10. Brian Nguyen

    john i want to see you make a noodle soup!

  11. Pump your hot sauce over my warm meat.

  12. Todd's Tropicals

    I can see the appeal of using veal ๐Ÿ˜

  13. Hey Chef John,
    you are one of my most favorite food related youtuber and as a german, you would be the best of all, if you would use the metric system and ยฐC ^^

  14. You're the best!

  15. Content Aware Phil

    You are the John Paul Jones of making stock without bones.

  16. Brandon Mucciarone

    Thou shalt count to 3, not 2 for it is too few, not 4 for that is too many. 5 is RIGHT OUT!! (or something like that it's been a while.)

  17. Daniel Reilly

    I was a waiter at an Italian restaurant and we served this dish, but your version looks much better! Thanks so much for posting this, can not wait to try this.

  18. You are the Jimmy Page of applying your sage…..so hilarious. I love you man.

  19. "I don't think two is enough, and I believe four is too many."
    Five is right out!

  20. I get why people don't like to eat veal nowadays: It's because they're wrong.
    Not in a "you should love eating baby cows" kind of way.
    Rather, that the vast majority of veal cows aren't babies. They're just shy of fully grown. The average consumer couldn't tell the difference between a veal cow (20-35 weeks. 500-700 lbs) and a fully grown one (72 weeks 1300-1800 lbs).
    Add to that the prohibitive cost involved in steadily producing true "baby" veal (herd size, feed cost, pregnancy time etc.) makes it too much of a specialty item for most producers to bother with, so, you end up with the 20-35 week animal.
    /rant over