~~ Lemon Saltimbocca ~~

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 Veal cutlets)
• 1/2 lb. prosciutto, thinly sliced
• 8 Sage leaves
• 12 Slices Swiss cheese
• 4 Tsp. Flour
• 1 Tsp. Panko
• 1/4 Cup olive oil
• 1/4 Cup Butter
• 1 Lemon, with rind, cut in thin rounds
• 1/2 Lemon, juiced
• 1/2 lemon, with rind, cut in thin rounds
• 1 Shallot, minced (Or a green onion)
• 1/4 Cup minced garlic
• 1 Cup Dry white wine
• 4 oz. Chicken stock (Beef stock for the veal)
• Salt and pepper to taste

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, panko and flour together. Then coat both side of the scaloppini in the flour mixture.
• Then place a slice of prosciutto top of each scaloppini, press together firmly and then add two sage to each scaloppini. Pin them using toothpicks to the prosciutto and the scaloppini chicken.
• Heat the butter and oil in a large frying pan. Sauté the meat for 2 minutes on each side. Then remove them from the pan.
• Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant.
• Add the shallot, wine, lemon juice, lemon slices, and stock simmer for 3 minutes. Add the rest of the flour mixture to the sauce, stirring it in. Then add the chicken and place a slice of Swiss cheese on top of the chicken. Cover and cook for 3 minutes.
• Remove to a serving dish and pour the sauce over the top.

Sides:

• Angel hair pasta
• Wild rice
• Lemon & herb risotto
• Mashed potatoes