Ingredients

4 servings

　　3 cups chicken stock or broth

　　8 veal cutlets

　　Salt and freshly ground black pepper

　　16 fresh sage leaves

　　8 slices prosciutto di Parma

　　2 tablespoons extra-virgin olive oil (EVOO)

　　4 tablespoons unsalted butter

　　1 cup instant or quick-cooking polenta (found in Italian foods or specialty foods aisles)

　　1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel

　　1/2 cup grated Parmigiano-Reggiano or Romano cheese (a couple of generous handfuls)

　　Freshly grated or ground nutmeg, to taste

　　2 garlic cloves, chopped

　　1 shallot, thinly sliced

　　1 tablespoon all-purpose flour

　　1/2 cup dry white wine (a couple of glugs)

　　3 tablespoons fresh flat-leaf parsley leaves, chopped (a handful)

　　

Step 1

Heat the chicken stock to a boil in a medium sauce pot.

　　

Step 2

Heat a large nonstick skillet over medium to medium-high heat and heat a platter in a warm oven. Season the cutlets with salt and pepper and place 2 leaves of sage on each of the cutlets. Wrap each cutlet in prosciutto. Add a tablespoon of the EVOO (once around the pan) and 2 tablespoons of the butter to the pan. Fry the saltimbocca for 3 minutes on each side and transfer to the warm platter. Cover with loose foil to keep warm.

　　

Step 3

Add the remaining tablespoon of EVOO and the polenta to the simmering chicken stock. Stir to mass the polenta, 2 minutes, and add the spinach, separating it into small bits. Stir in the cheese and season the mixture with salt, pepper, and nutmeg.

　　

Step 4

Add another tablespoon of butter to the skillet, then add the garlic and shallots. Cook for 2 minutes, add the flour, and cook for a minute more. Whisk in the wine and the remaining tablespoon of butter. Remove from the heat and whisk in the parsley.

　　

Step 5

Place the polenta and spinach on plates and top with 2 pieces of saltimbocca. Spoon a healthy drizzle of sauce over the saltimbocca and serve.

　　

Tidbit

Step 6

You can also make this with thin chicken cutlets, cooking the saltimbocca a minute or two longer until opaque all the way through.

　　Rachael Ray 365: No Repeats