~~ Saltimbocca ~~

The first time that I had this was at a restaurant in town with my parents and I liked it so much that I looked up the recipe. I like chicken and not veal because of the inhumane way veal calves are treated, the are not allowed to move around because that will develop muscles so I only make chicken Saltimbocca.

Ingredients:

• 4 skinless, boneless chicken breast1 (Option - 4 pork tenderloin or 4 Veal cutlets)
• 1 LB prosciutto, thinly sliced
• 12 Slices Provolone cheese
• 4 TSB Flour
• 1/2 Cup minced garlic
• 1/4 Cup olive oil
• 1/4 Cup Butter
• 2 TBS Ground Sage
• 2 TSB Chopped parsley
• 1 Shallot, minced (Or a green onion)
• 1 Cup Dry white wine
• 4 oz. Chicken stock (Beef stock for the veal)
• Salt and pepper to taste
• Optional: 2 Tbs. Lemon juice

Directions:

• Cut the chicken in to 1/2 inch thick cutlets and pound the chicken into thin scaloppini ( If using veal, pound the veal into thin scaloppini).
• Mix the salt and pepper and flour together. Then coat the meat in the flour mixture.
• Sprinkle each piece with sage and garlic, 
• Then place a slice of prosciutto top of each scaloppini, press together firmly. 
• Heat the butter and oil in a large frypan. Sauté the meat for 2 minutes on each side. 
• Add the parsley, shallot, wine, and stock (You can add the lemon juice here for more of a lemon sauce.) and simmer for 2 minutes and after the 2 minutes cover the meat with a slice of provolone cheese.
• Remove to a serving dish and pour the sauce over the top.

I usually make a little extra sauce because I like a lot of it to pour on the meat.

Hint: For a side dish wild rice.