1.
teaspoon freshly ground black teaspoon freshly ground black pepper, plus more to taste
6.
chicken cutlets (3 ounces each), pounded to flatten evenly chicken cutlets (3 ounces each), pounded to flatten evenly
6.
paper-thin slices of prosciutto paper-thin slices of prosciutto .
cup freshly shredded Parmesan cheese cup freshly shredded Parmesan cheese
1.
(14-ounce) can reduced-sodium chicken broth (14-ounce) can reduced-sodium chicken broth
3.
tablespoons fresh lemon juice (from 1 lemon) tablespoons fresh lemon juice (from 1 lemon)
Squeeze the Frozen Spinach to remove the excess water. In a small bowl, toss the spinach with 1 tablespoon of the oil to coat. Season with tea spoon each of salt and pepper. to remove the excess water. In a small bowl, toss the spinach with 1 tablespoon of the oil to coat. Season with tea spoon each of salt and pepper.
Place the chicken cutlets flat on a work surface. Sprinkle with 1 teaspoon of salt and teaspoon of pepper. Lay 1 slice of prosciutto atop each chicken cutlet. Arrange an even layer of spinach atop the prosciutto and sprinkle the Parmesan cheese evenly over each. Beginning at the short tapered end, roll up each cutlet as for a jelly roll and secure with a toothpick.
In a large, heavy skillet, heat the remaining 2 tablespoons of oil over a high flame. Add the chicken rolls and cook just until golden brown, about 2 minutes per side. Add the broth and lemon juice and bring to a boil. Reduce the heat to medium, cover, and simmer until the chicken is just cooked through, about 4 4 minutes. minutes.
Using tongs, transfer the chicken to 6 plates and set aside. Increase the heat to high and cook the sauce until it is reduced to about cup, about 5 minutes. Season with salt and pepper to taste. Drizzle the sauce over the chicken, and serve.
VEAL MARSALA.
This cla.s.sic Italian-American dish is a prime example of a versatile preparation-you"ll find Marsala recipes made with veal, pork, chicken, and even steak. Not surprisingly, the key is the Marsala wine, which for centuries has been one of the prized treasures of Sicily. It"s a fortified wine-like Portugal"s port or Spain"s sherry-and can be either sweet, which is the type used for cooking, or dry.
4 MAIN-COURSE SERVINGS.
8.
veal cutlets (about 3 ounces each) veal cutlets (about 3 ounces each) 1.
teaspoons salt, plus more to taste teaspoons salt, plus more to taste
1.
teaspoon freshly ground black pepper, plus more to taste teaspoon freshly ground black pepper, plus more to taste
4.
tablespoons unsalted b.u.t.ter tablespoons unsalted b.u.t.ter
2.
tablespoons olive oil tablespoons olive oil
1.
large shallot, finely chopped large shallot, finely chopped
2.
garlic cloves, minced garlic cloves, minced
4.
ounces a.s.sorted mushrooms, sliced ounces a.s.sorted mushrooms, sliced .
cup sweet Marsala cup sweet Marsala
1.
sprig of fresh rosemary sprig of fresh rosemary .
cup reduced-sodium chicken broth cup reduced-sodium chicken broth
SPRINKLE THE VEAL with teaspoon each of salt and pepper. In a large, heavy skillet, melt 1 tablespoon of the b.u.t.ter and 1 tablespoon of the oil over medium-high heat. Add 4 of the veal cutlets and cook until golden brown, about 1 minutes per side. Using tongs, transfer the veal to a plate. Add another tablespoon of b.u.t.ter and tablespoon of oil to the skillet and cook the remaining 4 cutlets. Set the cutlets aside. with teaspoon each of salt and pepper. In a large, heavy skillet, melt 1 tablespoon of the b.u.t.ter and 1 tablespoon of the oil over medium-high heat. Add 4 of the veal cutlets and cook until golden brown, about 1 minutes per side. Using tongs, transfer the veal to a plate. Add another tablespoon of b.u.t.ter and tablespoon of oil to the skillet and cook the remaining 4 cutlets. Set the cutlets aside.
In the same skillet, melt 1 more tablespoon of b.u.t.ter, then add the shallot and garlic, and saute until fragrant, about 30 seconds. Add the mushrooms, teaspoon of salt, and teaspoon of pepper, and saute until the mushrooms are tender and the juices evaporate, about 3 minutes. Add the Marsala and rosemary sprig, and simmer until the Marsala reduces by half, about 2 minutes. Add the broth and simmer until reduced by half, about 4 minutes.
Working in batches, return the veal to the skillet and cook just until heated through, turning to coat, about 1 minute. Discard the rosemary sprig and stir the remaining 1 tablespoon of b.u.t.ter into the sauce. Season the sauce with more salt and pepper to taste.
Using tongs, transfer the veal to dinner plates. Spoon the sauce over the veal and serve.
When buying veal, make sure it is either creamy white or light pink, because it has the mildest flavor and is the freshest.
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PORK MILANESE.
These breaded cutlets are usually made with veal, but I"ve found that it"s an excellent treatment for pork chops. As kids, my siblings and I loved this dish-what kids don"t love fried meat? And it makes for a tasty sandwich the next day tasty sandwich the next day.
4 MAIN-COURSE SERVINGS.
cup all-purpose flour, for dredging cup all-purpose flour, for dredging