Easter Dinner- Chicken Saltimbocca and Spring Risotto

I follow WAY too many cooking blogs and get emails from too many cooking sites! I've realized I have more recipes than I have time to ever cook them! Today I had the day off work and spent it cooking! I thought today would be a good day for Easter dinner because I have to work on Saturday and then we have an extended family birthday/ Easter dinner on Sunday. This morning I made breakfast cookies and mini lemon poppy seed Bundt cakes. I will finish the cakes this weekend for Easter. I hope they are good. We haven't tried the cookies yet either- I'm hoping the kids will eat them for breakfast! Then, I started on dinner. That was out of my comfort zone. I bake. I don't cook. Luckily Ryan was around and helped me out a bunch. I really don't know how I would have done it without him there. As it was I prepped a bunch of the veggies earlier in the afternoon. I found the chicken recipe on Bon Appetit and the risotto recipe on Once Upon a Chef. I made a few changes to the chicken recipe after we found a video of someone else's Chicken Saltimbocca recipe. I think we followed the Risotto recipe fairly closely. Here's the recipes we made:

Chicken Saltimbocca with Crunchy Pea Salad
2 (8 oz) skinless, boneless chicken breasts
3 large eggs, beaten to blend
2 cups panko
¾ cup all-purpose flour
½ oz sage leaves
4 thin slices prosciutto
vegetable oil
4 green onions, very thinly sliced on a diagonal
8 oz. sugar snap peas, strings removed, thinly sliced
½ cup mint leaves, thinly sliced (I use herb scissors)
1 Lemon
1 Tbsp. extra-virgin olive oil

Place a chicken breasts on a cutting board. Holding a knife parallel to board and working along a long side, cut through center of breasts. Place one piece in a gallon freezer bag and gently pound as thin as possible without tearing meat about ¼" thick. Repeat with remaining cutlets.

Divide the sage leaves evenly and place them on top each each cutlet. Cover with a slice of prosciutto.

Place eggs, panko, and flour in separate shallow bowls. Dredge each cutlet in flour, shaking off excess. Dip in eggs, letting excess drip back into bowl. Coat in panko, pressing lightly to help it adhere, then shaking off excess.

Pour ¼ to ½ inch vegetable oil in a large skillet and heat over medium-high until very hot. Carefully place 1 cutlet in hot oil and cook just until bottom side is golden brown, about 2 minutes. Using tongs, carefully turn and cook until golden brown on the other side, about 2 minutes. Place on a wire rack or a paper towel covered plate. Repeat with remaining cutlet.

Zest the lemon and toss scallions, peas, mint, lemon zest and juice from 1/2 of the lemon and olive oil in a bowl. Cut the other half of the lemon into small wedges. Place chicken on a plate and top with pea salad. Serve with lemon wedges.

Spring Risotto with Asparagus & Peas

6 cups low-sodium chicken broth
4 tablespoons unsalted butter, divided
1 to 1 ½ bunch asparagus, preferably thin, trimmed and cut into 1-in pieces
¼ teaspoon salt
Freshly ground black pepper
1 cup frozen peas
1 medium yellow onion, finely chopped
2 tsp garlic paste
1 ½ cups Arborio rice
½ cup white cooking wine
½ cup grated Parmigiano-Reggiano, plus more for serving

Put chicken broth in a microwave proof container and heat until simmering. (It may need to be reheated if it cools.)
Meanwhile, in a large pot, melt 1 tablespoon of the butter over medium-low heat. Add the asparagus, salt, and a few grind of pepper. Cook, stirring frequently, until the asparagus is tender-crisp, 2 to 4 minutes. Add the peas and continue cooking until the peas are defrosted, about 1 minute. Transfer the vegetables to a bowl and set aside.
In the same pot over medium-low heat, melt 2 tablespoons of the butter. Add the onions and cook, stirring frequently, until translucent, 2 to 3 minutes. Add the garlic and cook for 1 minute more. Do not brown. Add the rice and cook, stirring constantly, until glossy and translucent around the edges, about 2 minutes. Add the wine and cook until completely absorbed, about 1 minute. Ladle about 1 cup of the simmering broth into the rice and cook, stirring occasionally, until absorbed. Continue adding the broth, 1 cup at a time and stirring frequently until it is absorbed, until the rice is al dente and creamy, about 25 minutes. (Be careful not to get distracted while the rice is cooking; while it doesn’t require a lot of skill, it does require you to keep a close eye on it to prevent sticking.)
Stir in the Parmigiano-Reggiano, and remaining tablespoon of butter into the risotto. Keep covered until ready to serve. Just before serving stir in the vegetables. Season with salt and pepper, if desired. Serve with extra Parmigiano-Reggiano to put on top of the rice.