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
4 tablespoons unsalted butter
1 cup instant or quick-cooking polenta
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
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
3 tablespoons fresh flat-leaf parsley leaves, chopped
Heat the chicken stock to a boil in a medium sauce pot.
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 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.
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.
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.
I used chicken because I couldn't find any veal. There were 5 cutlets in a package, so I only made 5. RR says: "You can also make this with thin chicken cutlets, cooking the saltimbocca a minute or two longer until opaque all the way through." It worked out well because there are only 6 slices of prosciutto in the package. I didn't change anything about the recipe. I liked it better than I thought I would. The polenta had a good flavor and I liked the saltiness of the prosciutto. The chicken was well cooked - not too dry.