Veal Saltimbocca with Spinach Polenta

Name: Veal Saltimbocca with Spinach Polenta
Yield: 4 servings
Ingredients: 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 (EVOO); 4 tablespoons unsalted butter; 1 cup instant or quick-cooking polenta (found in Italian foods or specialty foods aisles); 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 (a couple of generous handfuls); 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 (a couple of glugs); 3 tablespoons fresh flat-leaf parsley leaves, chopped (a handful)

December 9, 2011

Recipe information

Yield
4 servings

Ingredients

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 (EVOO)

4 tablespoons unsalted butter

1 cup instant or quick-cooking polenta (found in Italian foods or specialty foods aisles)

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 (a couple of generous handfuls)

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 (a couple of glugs)

3 tablespoons fresh flat-leaf parsley leaves, chopped (a handful)

Preparation

Step 1
Heat the chicken stock to a boil in a medium sauce pot.
Step 2
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 (once around the pan) 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.
Step 3
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.
Step 4
Add another tablespoon of butter to the skillet, then add the garlic and shallots. Cook for 2 minutes, add the flour, and cook for a minute more. Whisk in the wine and the remaining tablespoon of butter. Remove from the heat and whisk in the parsley.
Step 5
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.
Tidbit
Step 6
You can also make this with thin chicken cutlets, cooking the saltimbocca a minute or two longer until opaque all the way through.

Rachael Ray 365: No Repeats

TagsCutlet Italian American Italian European Veal Beef Meat Spinach Leafy Greens Vegetable Prosciutto Ham Polenta Rice & Grains Main Dinner Nut Free Easy 30 Minutes or Less Weeknight Meals Fry Simmer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Tidbit

Step 6

Recipe notes