Ricotta Stuffed Saltimbocca (Jump in Your Mouth!)
How to Make Spiked Hot Chocolate Hazelnut Mudslides | Sunny Ande…
Jamie Lee Curtis Has an Adorable Proud Godmother Moment for Gods…
What Are Rachael's Favorite Plant-Based Meals to Make? | Q & Ray…
Jamie Lee Curtis On Her "Halloween Kills" Character Laurie "Soft…
How to Make Marinated Beef Filet Bites with Spinach Rice Pilaf (…
How to Make German Chocolate Cookies | Sunny Anderson
How to Make Chocolate-Hazelnut Puff Pastry Twists
How to Make Everything Puff Pastry Pigs in a Blanket
Black-ish Star Anthony Anderson Teases Final Season Surprises: "…
Baby Nursery Tour: Style Expert + Host Lilliana Vazquez Shows In…
How to Make Bacon, Egg and Cheese Toast Cups
Anthony Anderson's Mom Put Acting Dreams Aside to Raise Him—But …
How to Make Rotisserie Chicken and Scallion Noodles | Rachael Ray
Our First Guest Back in the Studio Is Legendary Chef Jacques Pép…
How to Make Chile Verde Tacos de Picadillo | Rachael Ray
Rach Returns to Studio in New Set Kitchen: Watch Her Welcome Our…
José Andrés Makes a Fridge-Hunting Tuna Salad
Bob Harper Needed a Letter of Recommendation for His New NYC Hom…
Inside Rachael & John's Dreamy 16th Anniversary Celebration at T…
Serve with Lemon & Olive Oil Potatoes.
- 4 chicken breasts, butterflied and pounded/cut 1/8-inch thick or thinly sliced veal cutlets
- 8 tablespoons fresh ricotta cheese, sheep or cow’s milk
- 1 teaspoon lemon zest
- 3/4 cup flour, for dredging
- Salt and pepper
- 4 large or 8 small sage leaves
- 4 slices Prosciutto di Parma (plus a few slices to snack on)
- About 3 tablespoons olive oil
- 1/2 cup dry white wine or dry vermouth
- Juice of 1/2 lemon
- 2 tablespoons butter
Place 4 cutlets on a flat work surface. In a small bowl, mix ricotta with lemon zest and nutmeg. Dollop 2 tablespoons in the center of one side of each cutlet, close the cutlet like a book, press down the edges and flatten a bit to seal in the cheese.
Season the flour with salt and pepper, and dredge the stuffed cutlets lightly. Top each cutlet with sage and then with prosciutto slices.
Preheat an oven to175°F and warm a platter.
Heat a large skillet over medium-high heat with oil, 2 turns of the pan. Cook 2 cutlets, ham-side down first until browned and cooked through, 6-7 minutes, turning once. Transfer to platter then add another turn of oil and repeat. Once cutlets are cooked, add wine to the pan and scrape the drippings from the bottom of the pan. Add lemon juice and butter to the pan, swirl and spoon over meat, serve immediately with Lemon & Olive Oil Potatoes alongside.