Saltimbocca with Sauteed Spinach

By akselden

Ingredients

• 12 (2-ounce) pieces veal round steak or veal for scaloppine, about 1/2 inch thick, or 6 (4-ounce) skinless, boneless chicken breast halves
• Salt and freshly ground black pepper
• 6 slices (about 3 ounces) imported Italian prosciutto, halved
• 12 fresh sage leaves
• 1/2 cup all-purpose flour
• 6 tablespoons extra-virgin olive oil
• 6 tablespoons unsalted butter
• 1/4 cup dry white wine
• 1 cup chicken stock or canned reduced sodium chicken broth
• 2 pounds fresh spinach or three (6-ounce)
• bags pre-washed baby spinach
• 5 cloves garlic, peeled

Preparation

Step 1

Place veal slices,two at a time, between two sheets of plastic wrap; or cut each breast portion of chicken in half crosswise and place 2 pieces at a time in plastic wrap. Pound veal or chicken several times with toothed side of a meat mallet; then, with smooth side of mallet, pound scaloppine to about 1/8-inch thickness. (If plastic wrap starts to look tattered, replace it with fresh sheets.)
Season scaloppine lightly with salt
and pepper. Cover each cutlet with half
a slice of prosciutto.Tap prosciutto with meat mallet so it adheres. Center sage leaf over each piece of prosciutto, weaving toothpick in and out to hold leaf in place. (Or, place sage directly on scaloppine and cover with prosciutto.)
Place flour in shallow dish. Dredge
scaloppine in flour to lightly coat both sides.Tap off excess flour. Heat 3 tablespoons olive oil and 2 tablespoons butter in large, heavy skillet over medium-high heat until butter foams. Place as many scaloppine, prosciutto side down, into pan as will fit without touching.
Cook just until prosciutto IS light
golden, about 2 minutes. (Overcooking
will toughen prosciutto.) Turn and cook
until second side is browned, about 2
minutes. Remove and drain on paper
towels. Repeat with remaining scaloppine, adding more oil if necessary. Place scaloppine on baking sheet and keep in warm (2500P) oven.
Pour off oil from skillet. Pour in
wine and chicken broth. Return skillet
to heat. Add remaining 4 tablespoons
butter. Bring mixture to boil; reduce
heat and simmer, uncovered, until mixture is reduced by about half, about 7 minutes. Add scaloppine to sauce. Heat through. Taste and season with salt andpepper, if necessary.
To prepare spinach: Remove stems
from tough, curly spinach leaves; on
tender, young, or flat-leaf spinach, allow stems to remain.Wash in sinkful of cold water, swishing leaves around to remove sand and grit. Let float a minute or two so dirt settles to bottom. Lift leaves into colander to drain, but don't dry completely. (Water that clings to leaves will
steam spinach as it cooks.) Heat remaining 3 tablespoons olive oil in 4-quart Dutch oven over medium heat. Crush garlic cloves with flat of knife and toss into oil. Cook, shaking pan, until golden, about 2 minutes. Remove garlic, if desired. Scatter spinach, a large handful at a time, into pan, waiting until each batch Wilts before
adding more. Season lightly with
salt and pepper and cover pan. Cook
until spinach begins to release its liquid.
Uncover pan and cook, stirring, until
spinach is wilted and water has evaporated, 1 to 3 minutes. Taste and season with additional salt and pepper. Cover and keep warm.