The origins of this dish lie in the Italian university town of Perugia but many of the ingredients and the cooking technique - cutting the meat in to scaloppine and sautéing it in a wine and caper sauce - are Italian American.
2 ounces very thin slices proscuitto, cut into 1/4 inch strips
2 garlic cloves, minced
1/2 cup fat-free, less-sodium chicken broth
1 teaspoon all-purpose flour
1 1/2 cups dry white wine
1 1/2 tablespoons grated lemon rind
1 teaspoon finely chopped fresh sage
4 canned anchovy fillets, drained, rinsed, and chopped
4 cups hot cooked fresh fettuccine (1[9-ounce] package)
How to Make It
Place each piece of pork between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using and meat mallet or rolling pin. Combine 1/4 cup flour and pepper in a shallow dish. Dredge pork in flour mixture; set aside.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add capers, prosciutto, and garlic; sauté 3 minutes. Combine broth and 1 teaspoon flour, stirring well with a whisk. Add broth mixture, wine, rind, sage, and anchovies to pan, and cook 10 minutes, stirring occasionally. Pour sauce into a bowl; keep warm. Wipe pan clean with a paper towel.
Heat 1 tablespoon oil in pan over medium-high heat. Add pork to pan; cook 2 minutes on each side or until done. Add sauce to pan; cook 30 seconds or until thoroughly heated, stirring constantly. Remove pork from pan. Add pasta to pan; toss well to coat. Place 1 cup pasta on each of 4 plates; top each serving with one chop.