Ingredients

8 Pork Cutlets

8 Slices Aged Ham

1/2 Bunch Parsley

Flour for Dusting

Salt & Freshly Ground Pepper

4 Tbsp Unsalted Butter

1 Shallot (Minced)

1/2 Cup Dry white wine

Juice and Zest of 1 lemon

4 cups torn Kale

1 12 oz can white beans drained and rinsed

2 tablespoons olive oil

Preparation

ingredients 8 Pork Cutlets instructions Using a meat mallet, pound each pork slice to about 1/8-inch thick.

step 2 ingredients 8 Slices Aged Ham 1/2 Bunch Parsley instructions Place 1 parsley leaf and 1 slice of ham on each cutlet and fold over to form a sandwich, with the meat inside the ham. Pound lightly with the meat mallet, then secure with toothpicks.

step 3 ingredients 2 tbsp unsalted butter 2 tablespoons olive oil instructions In a 10- to 12- inch sauté pan, heat 2 tablespoons of the butter and the olive oil over high heat until it foams and subsides.

step 4 ingredients Flour for dusting Salt & Freshly Ground Pepper instructions Season the flour with salt and pepper, and dredge the cutlets lightly in the flour. Add to the pan and cook for 2 minutes on each side. Transfer to a platter and keep warm.

step 5 ingredients 2 Tbsp Unsalted Butter 1 Shallot, Minced instructions Add the shallots to the pan with the remaining 2 tablespoons of butter and cook for 1 minute.

step 6 ingredients 1/2 Cup Dry white wine Juice and Zest of 1 lemon 4 cups Kale 1 12 oz can white beans, drained and rinsed Remaining parsley instructions Pour the white wine into the pan and reduce, stirring with a wooden spoon to dislodge the browned bits on the bottom of the pan. Add the kale and toss to combine. Add the beans. Add the lemon zest and juice. Chop the remaining parsley and stir in.

step 7 instructions Pour the sauce over the pork chops, and serve immediately