Ricotta Stuffed Saltimbocca (Jump in Your Mouth!)

By jargrr

Ingredients

• 4 chicken breasts, butterflied and pounded/cut 1/8-inch thick or thinly sliced veal cutlets
• 8 tablespoons fresh ricotta cheese, sheep or cow’s milk
• 1 teaspoon lemon zest
• Nutmeg
• 3/4 cup flour, for dredging
• Salt and pepper
• 4 large or 8 small sage leaves
• 4 slices Prosciutto di Parma (plus a few slices to snack on)
• 3 About 3 tablespoons olive oil
• 1/2 cup dry white wine or dry vermouth
• Juice of 1/2 lemon
• 2 tablespoons butter

Details

Servings 4
Adapted from rachaelrayshow.com

Preparation

Step 1

Place 4 cutlets on a flat work surface. In a small bowl, mix ricotta with lemon zest and nutmeg. Dollop 2 tablespoons in the center of one side of each cutlet, close the cutlet like a book, press down the edges and flatten a bit to seal in the cheese.