INGREDIENTS
4
Chicken cutlets, medium
4
paper-thin slices Prosciutto
1 cup
Spinach, fresh
1 cup
Chicken broth
1 tbsp
Lemon juice, fresh
2 tbsp
All-purpose flour
2
Kosher salt and freshly ground black pepper
3 tbsp
Olive oil
2 tbsp
Butter, unsalted
1/2 cup
Ricotta cheese