Serves 4

Notes

Veal scaloppini is traditionally used in this recipe, but chicken breast or pork work just as well. The beauty of this dish is that it is easy, flavorful and is a complete dish, vegetables and proteins.

Ingredients

  • For the sautéed spinach
  • 1 pound bunch spinach or one 10-ounce cellophane packages spinach
  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves, peeled
  • Salt and freshly ground pepper to taste
  • For the Scallopine:
  • Salt and freshly ground pepper to taste
  • 8- 3oz veal slices (total 24 oz), lightly pounded to about 1/8” thick
  • 4 slices (about 2 ounces for all four slices) imported Italian prosciutto cut each slice in half crosswise
  • 8 large fresh sage leaves
  • All-purpose flour for dredging
  • 3 tablespoons extra virgin olive oil, or as needed
  • 6 tablespoons unsalted butter
  • 1/4 cup dry white wine
  • 1 cup Chicken Stock or canned reduced-sodium chicken broth
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Directions

Wash the spinach but don’t dry them completely. The water that clings to the leaves will steam the spinach as it cooks.

Heat the olive oil in a wide, skillet over medium heat. Whack the garlic cloves with the side of a knife and toss them into the oil, cook, shaking the pan, until golden, about 2 minutes. Scatter the spinach a large handful at a time into the pan, season lightly with salt and pepper and cover the pan. Cook until the spinach begins to release its liquid. Uncover the pan and cook, stirring, until the spinach is wilted and its water has evaporated, 1 to 3 minutes. Taste and season with additional salt and pepper. Remove from heat and cover the pan to keep it warm while you prepare the saltimbocca.

Season the scaloppini lightly with salt and pepper ( keeping in mind that the prosciutto is already cured with salt.) Cover each scaloppini with a half slice of the prosciutto. Tap the prosciutto with the back of a knife so it adheres well to the meat. Center a sage leaf over the prosciutto and fasten it in place with a tooth pick, weaving the toothpick in and out as if you were taking a stitch.

Dredge the scaloppini in the flour to lightly coat both sides, then shake off excess flour. Heat the olive oil and 2 tablespoons of the butter in a large, heavy skillet over medium heat until the butter is foaming. Slip as many of the scaloppini, prosciutto side down, into the pan as fit without touching. Cook just until the prosciutto is light golden, about 2 minutes. Turn and cook until the second side is browned, about 2 minutes. Remove and drain on paper towels. Repeat with the remaining scaloppini, adding more oil if necessary.

Remove all the scaloppini from the skillet and pour off the oil. Return the pan to the heat and pour in the wine. Add the remaining butter and cook until the wine is reduced by about half. Pour in the chicken stock and bring to a vigorous boil. Tuck the scaloppini into the sauce. Simmer until the sauce is reduced and lightly thickened, about 3 to 4 minutes. Taste and season with salt and pepper, if necessary.

To serve, spoon the spinach in a mound in the center of each plate. Arrange 2 pieces of the saltimbocca over the spinach. Spoon some of the pan sauce over the scaloppini and serve immediately.

Lidia’s Favorite Recipes

Cookbook

Lidia’s Favorite Recipes

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