This works particularly well for the quick recipe, as it already uses the broiler. Either way, this is an easy variation. Once the cooking is done and before pouring the sauce on top of each saltimbocca, top each cutlet with a piece of fontina cheese. Place each cutlet on a baking sheet and broil for 2-3 minutes, until cheese is melted. Top with one more piece of sage and enjoy. After flipping the final cutlet of meat, toss in 2-3 minced shallots, 1/2 pound of sliced mushrooms, and/or 2-3 minced garlic cloves into the pan. Let them cook for one minute, until fragrant, then add the wine, proceeding like normal from here to create your sauce. Remember to take the chicken or veal out, too! If timed right, it should finish cooking right before your add the wine. This is a classic Italian paring, and it is easy to accomplish. Simply heat up 2 tablespoons butter or olive oil in a pan. If desired, add half of a finely chopped onion and 2-3 minced cloves of garlic, cooking for 1 minute. Then add a large bunch of spinach, enough to fill up the whole pan. Cook for 1-2 minutes, until soft and about half it's original size, stirring regularly. Veal is naturally flavorful, and needs little more than a bit of salt and pepper to truly shine. Chicken, on the other hand, often needs a little more "oomph." To marinate it, massage the following ingredients into the chicken and let it sit at room temperature for an hour, or 2-3 hours in the fridge.  Salt and pepper, to taste 1/4 (60ml) cup olive oil 1 tablespoon (30ml) chopped or dried sage 1 teaspoon (5ml) red pepper flakes 2 cloves garlic pieces, smashed into a paste. This is a classic Italian touch for professional dishes. Have a slotted spoon handy and heat up 1 cup (240ml) olive oil in a small pan on medium heat. Once the oil is shimmering, add the sage and cook for only 30 seconds. Remove and pat dry with paper towels, then place 1-2 leaves on the finished saltimbocca when it is done.

Summary: Melt Fontina cheese on the tops of the cutlets for a decadent dinner. Add shallots, mushrooms, and/or garlic to your sauce for a more robust flavor. Plate the saltimbocca on a bed of wilted spinach for a traditional meal. Marinate the chicken ahead of time for more flavor options. Fry your sage leaves in olive oil for a traditional and savory garnish. Finished.


' This is a very guttural sound, almost like you think something is gross or disgusting. Think of the vowel sign in the word "took," as in, "she took my example." Think of it as saying "jeh," but elongating the j slightly so that is sounds more like an "sh" sound. Think of the G sounds in "George." The pronunciation rhymes with the English name "Shea." " This is just like the pronunciation of G, but with an E sound instead of an A. A good trick for saying U is to start saying a hard E sound, like "eeee," then move move your lips forward as if you were saying "You." This somewhat "compound" sound is tricky, and easiest to learn by listening to native speakers. It is very similar to an exaggerated sound of disgust in English, "ewwwww," but it starts with a very pronounced E sound.  Your tongue and mouth are situated like an "eee" sound. Your lips are rounded in an "O" shape. " It is similar to the English version, but you slightly de-emphasize the y sound in the middle. It is similar to the French pronunciation of U. " The oddest pronunciation in the alphabet, Y has two sounds: "ee-greck." The second part sounds a bit like "gekko" with an R and no O. You do not, however, want to pause between "ee" and "greck." Think of it as a two syllable word. When adding accents to letters, such as when spelling something for someone, you usually add the inflection or mark after the letters. So, for "è" you would say "e, accent à grave," (or, phonetically, "eh, ak-cent ah grav"). The accents are pronounced:  A right pointing dash (`) is an "accent à grave." Pronounce "ah-grav." A left-pointing dash (such as in é), is an "accent aigu." Pronounce "ah-goo." A point up (^) is known as a "circumflex." It is pronounced just like it looks. French has a few extra letters and combinations, which brings the total tp34 letters. The additional ones are:  Ç ( Ss ) (Also known as a çedilla, or "sirdiya") Œ ( Oo ) Æ ( Ay ) â ( Ah ) ê ( Eh ) î ( Ih ) ô ( Oah ) û ( Oh ). Once you have them all down. try saying them in order to practice your pronunciation:  A (ahh), B (bay), C (say), D (day), E (euh), F (f),G (jhay), H (ahsh), I (ee), J (jhee), K (kaa), L (l), M (m), N (n), O (o), P (pay), Q (kyoo), R (err(rolled r)), S (es), T (tay), U (e-yooh), V (vay), W (dooblay-vey), X (ix), Y (ee-greck), Z (zed).
Summary: Pronounce E like "euh. Pronounce G like "jeh," with a soft G sound. Pronounce J like "jhee. Pronounce U like "e-yooh," and know that this is probably the hardest letter to pronounce. Pronounce Q like "kyoo" or "cue. Pronounce Y like "ee-greck. Know how to talk about the various accents. Learn to pronounce the special characters. Review the pronunciation of the entire alphabet.