Books & Music
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
News & Politics
Religion & Spirituality
Travel & Culture
TV & Movies
Chicken Saltimbocca Recipe
Saltimbocca alla Romana are normally made using veal cutlets (scaloppini) rolled up with a thin slice of Prosciutto (Italian uncooked cured ham) and a leaf of sage in the center, pinned with a toothpick and cooked in oil and butter, with a splash of white wine. The name – Saltimbocca means literally jump in the mouth – comes from their small size, which makes them just right to eat in a single bite (or two).
My Chicken Saltimbocca recipe is a variation of the original, but equally tasty and delicious. Serve it with a mixed salad and a small serving (1-cup size) of angel hair or other pasta topped with chopped fresh Roma tomato, basil and a drizzle of olive oil. You will have a healthy and delicious dinner, Italian style.
Ingredients and Instructions (serves 4):
• 4 chicken cutlets, pounded and flattened
• 7 ounces/200 g of Italian Prosciutto, sliced thin
• few fresh sage leaves
• 2 1/2 cups of chicken broth
• ½ cup of white wine
• 1 tablespoon of olive oil
• 2 tablespoons of butter
• ½ a cup of all purpose flour
• Salt and pepper
1. If not done previously by your butcher, pound the chicken cutlets until flattened uniformly; to do this place them between two sheets of plastic wrap laid over a cutting board - to avoid cross contamination from the raw chicken.
2. Place a slice of Italian Prosciutto and a leaf fresh sage over each cutlet. Roll up and secure each piece with a toothpick, so they will not open up while cooking; finally dredge them in a little seasoned flour (mixed with salt and pepper.
3. Melt the butter in a pan with the olive oil, place the Saltimbocca in it and cook each side for a few minutes over medium-high fire, until slightly brown.
4. Add the white wine, stirring the pan and gently scraping the bottom with a wooden spoon or spatula, to combine all the flavors. Let the wine reduce and the alcohol evaporate, cooking for about another minute or two. Add the chicken broth, bring back to a boil, cover, reduce the flame and let simmer for about 6-8 minutes, until cooked through. This can vary, depending on the thickness of the chicken cutlets.
5. At this point turn off the fire, remove the chicken from the pan, transfer to a serving platter and remove the toothpicks. Taste the cooking liquid, add salt and pepper as needed and drizzle over the saltimbocca, serving immediately.
Wine pairing suggestions:
This dish would go well with a light white wine like Pinot Grigio, or even with a lively red like Sangiovese or Chianti.
Content copyright © 2015 by Cinzia Aversa. All rights reserved.
This content was written by Cinzia Aversa. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.
Website copyright © 2016 Minerva WebWorks LLC. All rights reserved.