Chicken Saltimbocca with Wilted Garlic Spinach | John Cusimano

Season chicken with salt and pepper. Layer 2 to 3 slices of prosciutto on top of each chicken cutlet and place 2 large sage leaves on top of the prosciutto. Use toothpicks to thread the sage in place on top of the prosciutto.   

Place the flour on a dish or plate and very lightly dredge each piece of chicken, prosciutto and sage. 

Heat approximately 1 tablespoon each of EVOO and butter (enough to coat the bottom) in a large nonstick skillet over moderate heat. Fry cutlets 2 at a time so not to overcrowd the pan, prosciutto-side down, until crisp, 3 or 4 minutes. Flip cutlets and cook on the other side for a minute or 2. Transfer to a large platter. Pour out the excess oil, wipe out pan and repeat the frying process until all chicken is cooked. Carefully remove toothpicks and gently cover chicken with foil. 

Return the pan to the heat. Add Marsala or wine, 1 clove crushed garlic, and reduce by half. Add stock and reduce by half again. Pour over chicken and replace foil.  

For the spinach, return pan to heat. Add EVOO, 2 turns of the pan, and grated garlic. When garlic starts to bubble, wilt in the spinach. Season spinach with salt, pepper and nutmeg. Squeeze juice of a lemon over spinach and remove from heat. 

To plate, put a bed of spinach on one side of the plate and place the saltimbocca across the spinach toward the other side of the plate.