Veal (or Chicken) Saltimbocca

Aaah...veal saltimbocca. Definitely one of my favorite dishes. They say "Saltimbocca" means, roughly, "Jump in your mouth" in Italian. In my opinion, it is a great name for this dish that varies wildly in preparation from restaurant to restaurant. I have had it many different ways, with or without pasta, and even including a hard boiled egg! I think the best is served over sauteed spinach or escarole.

This is my interpretation, which came out very good for a first try. I may make some modifications as I continue to try this recipe, which I will update here.

Ingredients:
4 Veal or Chicken cutlets, pounded thin (about 1/4")
12-16 Sage leaves; 8 whole, remainder chopped
2 Shallots, finely diced
1 Clove Garlic, finely diced
1/4 Cup Dry White Wine
1/4 Cup Chicken Stock
1/8 Pound Prosciutto Parma, sliced thin and chopped
1/4 Cup Provolone or Pecorino Fresco, grated.
Flour
Salt and Pepper
Olive Oil

Directions:
Pound veal or chicken thin, about 1/4".

On one side, lightly oil and pepper (no or little salt as the prosciutto is very salty). Flip over, lightly oil and press two sage leaves into each cutlet, then pepper.

Saute cutlets in olive oil, sage side down first, then turn, only a couple of minutes per side. Remove from pan. Cutlets will continue to cook as they rest and when they are put back into the sauce.

Add a little more oil if needed and add shallots, garlic, prosciutto and diced sage leaves and saute until shallots are translucent.

Add white wine and chicken stock and reduce for 5-10 minutes.

Add cutlets back (sage side up), top with a little cheese on each and put under broiler and melted.

Serve over sauteed spinach or escarole sauteed with a little garlic, salt, pepper, red pepper and lemon.