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Easy Saltimbocca

Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

 1 lb Chicken cutlets (or chicken breasts, butterflied and pounded a little)
 1 tsp Dried sage
 1 tsp Kosher salt, divided
 ¼ tsp Freshly ground black pepper
 3 tsp Olive oil, divided
 12 oz Small red potatoes, cut into 1/4-inch-thick rounds
 6 oz Bag baby spinach
 1 Clove garlic, minced
 6 Thin slices prosciutto
 4 oz Fontina (or mozzarella, or swiss) cheese, shredded
1

Arrange a rack in the middle of the oven and turn on the broiler to high. Meanwhile, cook the chicken and vegetables.

2

Pat the chicken with paper towels, then season both sides of the cutlets with the sage, 1/2 teaspoon of the salt, and pepper.

3

Heat 2 tablespoons of the oil in a 10-inch or larger cast iron skillet over medium-high heat until shimmering. Add the cutlets in a single layer without crowding the pan, working in batches if needed. Sear the chicken until the bottom is browned, 3 to 4 minutes. Flip the cutlets and continue searing until the other side is browned and the chicken is cooked through, 3 to 4 minutes more. Transfer the cooked cutlets to a plate, tent with aluminum foil, and repeat cooking any remaining pieces.

4

Reduce the heat to medium and add the remaining 1 tablespoon of oil. Add the potatoes, season with the remaining 1/2 teaspoon salt, stir to coat with the oil, and arrange in a single layer. Cook until the bottoms just start to brown, 3 to 4 minutes. Flip with a spatula and continue cooking until lightly browned and tender, about 3 minutes more. Stir in the spinach and garlic and cook until just wilted, about 2 minutes.

5

Remove the skillet from the heat. Place the chicken on top of the vegetables in a single layer. Top each cutlet with a slice of prosciutto, then sprinkle with the cheese. Broil until the cheese is melted and bubbling, about 1 minute.

6

Pour yourself a glass of great wine (if you didn't already) and Buon Appetito!

Nutrition Facts

Servings 0

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