• 6 tablespoons extra-virgin olive oil, divided

  • 2∕3 cup thinly julienned Italian prosciutto
  • 2 large garlic cloves, minced
  • 2 tablespoons unsalted butter
  • All-purpose flour, for dredging
  • 8 3 -ounce scaloppine, ¼-inch thick, pounded to 1∕8 inch
  • 2 tablespoons Modena balsamic vinegar
  • 1 tablespoons chicken stock
  • 1 pound arugula, leaves only, minced, plus more for garnish
  • 2 cups minced, drained canned tomatoes
  • Salt and pepper

In a skillet, heat 2 tablespoons olive oil over moderate heat, until hot but not smoking. Add the prosciutto and garlic and cook, stirring, until the garlic is golden, about 5 minutes. Transfer to a plate.

Heat 1 tablespoon olive oil and ½ tablespoon butter in a large skillet over medium heat. Dredge the scaloppine in flour. When the butter is completely melted, put as many scaloppine in the pan as will fit without touching.

Sauté for 2 minutes on each side. Season with salt and pepper to taste. Remove the scaloppine from the pan to a warm plate and cover with aluminum foil to keep warm.

Pour all the fat from the skillet and return the skillet to the heat. Add the balsamic vinegar and stock to the skillet and cook, scraping up any browned bits, until the liquid is nearly evaporated.

Add the arugula and toss until wilted, about 2 minutes. Add the tomatoes and prosciutto and cook over high heat for 2 minutes, stirring occasionally; season with salt and pepper to taste.

Divide the scaloppine evenly among 4 warmed plates and top with the sauce.

Garnish with arugula.

Serves 4