logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Action Movies
Bible Basics
Houseplants
Romance Movies
Creativity
Family Travel
Southwest USA


dailyclick
All times in EST

Full Schedule
g
g Italian Food Site

BellaOnline's Italian Food Editor

g

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
cup of white wine
1 tablespoon of olive oil
2 tablespoons of butter
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.

Buon Appetito!

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.
Add Chicken+Saltimbocca+Recipe to Twitter Add Chicken+Saltimbocca+Recipe to Facebook Add Chicken+Saltimbocca+Recipe to MySpace Add Chicken+Saltimbocca+Recipe to Del.icio.us Digg Chicken+Saltimbocca+Recipe Add Chicken+Saltimbocca+Recipe to Yahoo My Web Add Chicken+Saltimbocca+Recipe to Google Bookmarks Add Chicken+Saltimbocca+Recipe to Stumbleupon Add Chicken+Saltimbocca+Recipe to Reddit




Italian Chicken Recipes
Chicken Parmesan Recipe
Chicken Cacciatore Recipe
RSS
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map


For FREE email updates, subscribe to the Italian Food Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 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.

g


g features
Focaccia Red Onions, Olives and Rosemary

Spinach and Ricotta Gnocchi Recipe

Shrimp Salad with Cannellini Beans Recipe

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor