Veal Saltimbocca with Spinach Polenta

• 3 cups chicken stock or broth
• 8 veal cutlets
• Salt and freshly ground black pepper
• 16 fresh sage leaves
• 8 slices prosciutto di Parma
• 2 tablespoons extra-virgin olive oil (EVOO)
• 4 tablespoons unsalted butter
• 1 cup instant or quick-cooking polenta (found in Italian foods or specialty foods aisles)
• 1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel
• 1/2 cup grated Parmigiano-Reggiano or Romano cheese (a couple of generous handfuls)
• Freshly grated or ground nutmeg, to taste
• 2 garlic cloves, chopped
• 1 shallot, thinly sliced
• 1 tablespoon all-purpose flour
• 1/2 cup dry white wine (a couple of glugs)
• 3 tablespoons fresh flat-leaf parsley leaves, chopped (a handful)

1. Heat the chicken stock to a boil in a medium sauce pot.
2. Heat a large nonstick skillet over medium to medium-high heat and heat a platter in a warm oven.
3. Season the cutlets with salt and pepper and place 2 leaves of sage on each of the cutlets.
4. Wrap each cutlet in prosciutto.
5. Add a tablespoon of the EVOO (once around the pan) and 2 tablespoons of the butter to the pan.
6. Fry the saltimbocca for 3 minutes on each side and transfer to the warm platter.
7. Cover with loose foil to keep warm.
8. Add the remaining tablespoon of EVOO and the polenta to the simmering chicken stock.
9. Stir to mass the polenta, 2 minutes, and add the spinach, separating it into small bits.
10. Stir in the cheese and season the mixture with salt, pepper, and nutmeg.
11. Add another tablespoon of butter to the skillet, then add the garlic and shallots.
12. Cook for 2 minutes, add the flour, and cook for a minute more.
13. Whisk in the wine and the remaining tablespoon of butter.
14. Remove from the heat and whisk in the parsley.
15. Place the polenta and spinach on plates and top with 2 pieces of saltimbocca.
16. Spoon a healthy drizzle of sauce over the saltimbocca and serve.
17. You can also make this with thin chicken cutlets, cooking the saltimbocca a minute or two longer until opaque all the way through.

chicken, veal cutlets, salt, sage, parma, extravirgin olive oil, unsalted butter, polenta, spinach, romano cheese, freshly grated, garlic, shallot, flour, white wine, parsley

Taken from www.epicurious.com/recipes/food/views/veal-saltimbocca-with-spinach-polenta-374471 (may not work)