- 1 teaspoon salt
- ½ teaspoon black pepper
- 16 large sage leaves
- (if you don’t have sage leaves, use ground sage)
- Handful fresh baby spinach leaves
- 16 thin sliced prosciutto
- 3 tablespoons olive oil
- 1 cup dry white wine
- 1 cup low sodium chicken broth
- ½ stick butter
Flatten cutlets to ½” thickness. Sprinkle with salt and pepper. Put 2 large (or 5 small) sage leaves on top of each cutlet then wrap 2 slices of prosciutto crosswise around each cutlet, holding sage in place. If you don’t have sage leaves, sprinkle ground sage instead.
Heat 1-1/2 tablespoons of oil in a large skillet over medium heat. Add four cutlets and cook until no longer pink in the center and the juice runs clear, approximately 2-3 minutes per side. Put some baby spinach on top and let it wilt a little. Transfer to a platter and tent with foil. Repeat with remaining cutlets and another 1-1/2 tablespoons of oil.
Add wine to skillet and simmer, scraping brown bits from pan. Add the broth and simmer until slightly reduced. Remove from heat and add the butter. Swirl the skillet until the butter has melted and sauce is creamy in texture. Spoon 2 tablespoons of sauce over each cutlet.
By Sharon FeldmanBLOG COMMENTS POWERED BY DISQUS