SALTIMBOCCA RECIPES RECIPES

Steps:

• Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
• Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
• Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
• Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

Steps:

•  Trim any connective tissue and loose meat off of the veal scallops, then pound them thinly between two sheets of wax paper or plastic wrap.
• Lay a thin slice of prosciutto and one sage leaf on top of each veal scallop, securing all of the layers together with a wooden toothpick. 
• Heat a large stainless steel or copper skillet on the stove and add a splash of olive oil and a dab of butter.
• Once the butter is melted, place the veal in the pan sage-side down and brown for up to one minute. Be careful not to leave it too long, or the prosciutto will harden.
• Flip each piece over and brown for another minute or so. Season to taste with salt and pepper.
•  Arrange the veal on a serving platter, remove the toothpicks, and cover with foil to keep warm.
•  Add the wine to the hot pan and stir to scrape up the sucs stuck on the bottom. Bring it to a boil, then cook for two to three minutes or until the sauce is reduced. The sauce should be silky and just thick enough that when you pull a spoon across the bottom of a pan, it leaves a clean trail behind it.
• Remove the pan from the heat, stir in another dab of butter, and pour the sauce over the veal. Enjoy the veal saltimbocca while it’s still hot!