Friday, January 21, 2005

Veal or Chicken Saltimbucca

1 lb. veal or chicken cutlets, pound to very thin, about 1/4 inch
1 lb. fresh spinach
Minced garlic
Prosciutto, thinly sliced
Mozzarella cheese, shredded
1/4 stick butter
1/2 c. white wine

Saute garlic in a little bit of olive oil.
Cook down spinach. Add spinach to garlic.
Set aside and keep warm.

In another pan, coat the pan with olive oil, butter and white wine.
Saute veal or chicken with pepper, about 4 minutes on each side.
Place the ham on top.
Layer with cheese and melt the cheese.
Serve with spinach and remaining sauce on top.

This recipe was originally for veal, but I like it
with chicken also, much better that the recipe for
chicken saltimbucca below, for I am not a
parmesan cheese fan. So I have posted both.