"Saltimbocca" translates as "jump in the mouth,"
which is just what this dish does. It's one of Ralph's favorites,
and I think he makes it better than anyone. Serve it with a side
dish of wild rice or fresh home-made pasta.
- 6 4 oz. pieces chicken breast, pounded into cutlets
- 6 thin slices prosciutto, cut to match chicken cutlets
- 1 cup cooked spinach, well drained
- 3 cloves crushed garlic
- 2 tablespoons grated Parmesan or Romano
- 3 tablespoons Cheshire
Garden Blenda D'Italia Vinegar, divided
- 3 tablespoons olive oil
Lay out the chicken cutlets with the proscuitto on top. Mix spinach,
garlic, cheese and 1 tablespoon vinegar. Place a dollop of the mixture on the center
of each cutlet, fold, and skewer with toothpicks.
Heat the oil in a heavy skillet, brown the saltimbocca in oil,
turning until cooked through, 7 to 10 minutes.
Add the remaining 2 tablespoons of vinegar and raise the heat. Deglaze by scraping
the pan and melting the browned food into the vinegar. This takes
about 2 to 4 minutes, and reduces the vinegar by about half.
Serves 4 to 6