Veal Saltimbocca with Spinach Polenta

Preparation

1. 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.

2. 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.