Chicken Cutlets Saltimbocca with Sage & Prosciutto

Ingredients

• 1 lb Chicken Cutlets, pounded ¼ inch thin
• 4 slices prosciutto
• 8 fresh sage leaves
• ¼ cup flour, for dredging
• 3 tbsp butter
• ⅓ cup dry white wine
• 4 cups Spinach
• 1 tbsp olive oil
• Salt and black pepper

Method

1. Lay a sage leaf or two on each piece of Chicken Cutlets, drape prosciutto over the top, and press firmly — a toothpick through the middle keeps everything anchored.
2. Dredge both sides lightly in flour, shaking off the excess. Season with pepper only; the prosciutto handles the salt.
3. Sear prosciutto-side down in olive oil and 1 tablespoon of the butter over medium-high, 2–3 minutes per side, until the ham is crisp and the Chicken Cutlets is cooked through to 165°F (74°C). Keep warm.
4. Pour in the wine, scrape up the browned bits, and swirl in the remaining butter off the heat until the sauce turns glossy.
5. Quickly wilt the Spinach in the empty corner of the pan, then plate under the Chicken Cutlets with the pan sauce spooned over.