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1
Prepare the spinach, remove it from the heat, and cover the pan to keep it warm.
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2
Season the scallopine lightly with salt and pepper, keeping in mind that the prosciutto is cured with salt.
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3
Cover each scallopine with a half-slice of the prosciutto.
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4
Tap the prosciutto with the back of a knife so it adheres well to the meat.
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5
Center a sage leaf over the prosciutto and fasten it in place with a toothpick, weaving the toothpick in and out as if you were taking a stitch.
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6
(Alternatively, you can place the sage leaf directly over the scallopine and cover it with the prosciutto.)
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7
Dredge the scallopine in the flour to coat both sides lightly.
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8
Tap off excess flour.
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9
Heat 3 tablespoons olive oil and 2 tablespoons of the butter in a large, heavy skillet over medium heat until the butter is foaming.
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10
Slip as many of the scallopine, prosciutto side down, into the pan as fit without touching.
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11
Cook just until the prosciutto is light golden, about 2 minutes.
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12
(Overcooking will toughen the prosciutto.)
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13
Turn and cook until the second side is browned, about 2 minutes.
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14
Remove and drain on paper towels.
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15
Repeat with remaining scallopine, adding more oil if necessary.
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16
Remove all the scallopine from the skillet and pour off the oil.
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17
Return the pan to the heat and pour in the wine.
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18
Add the remaining 4 tablespoons butter and cook until the wine is reduced by about half, about 3 minutes.
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19
Pour in the chicken stock and bring to a vigorous boil.
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20
Tuck the scallopine into the sauce.
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21
Simmer until the sauce is reduced and lightly thickened, about 3 to 4 minutes.
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22
Taste, and season with salt and pepper if necessary.
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23
To serve, spoon the spinach in a mound in the center of each plate.
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24
Arrange the saltimbocca over the spinach.
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25
Spoon some of the pan sauce over the scallopine and serve immediately.
