SALTIMBOCCA ALLA ROMANA
Steps:
- Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Gently flatten the cutlets with a rolling pin or meat mallet, until the pieces are about 1/4-inch thick and the prosciutto has adhered to the veal. Remove the plastic wrap and lay a couple of sage leaves in the center of each cutlet. Weave a toothpick in and out of the veal to secure the prosciutto and sage. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to combine. Dredge the veal in the seasoned flour, shaking off the excess.
- Heat the oil and 1 tablespoon of the butter and in a large skillet over medium flame. Put the veal in the pan, prosciutto-side down first. Cook for 3 minutes to crisp it up and then flip the veal over and saute the other side for 2 minutes, until golden. Transfer the saltimbocca to a serving platter, remove the toothpicks, and keep warm.
- Add the wine to the pan, stirring to bring up all the delicious flavor in the bottom; let the wine cook down for a minute to burn off some of the alcohol. Add the chicken broth and remaining tablespoon of butter, swirl the pan around. Season with salt and pepper. Pour the sauce over the saltimbocca, garnish with sage leaves and lemon wedges; serve immediately.
SALTIMBOCCA DI POLLO ALLA ROMANA (PROSCIUTTO-STUFFED CHICKEN BREAST ROULADES)
Known as Saltimbocca alla Romana, these chicken breasts are a tasty second course, very easy to make, just a few ingredients are necessary but still delicious!
Provided by Aldo
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Place chicken breasts on a sheet of parchment paper. Lay 1 slice prosciutto and 1 sage leaf on each chicken breast. Roll chicken from the short end and secure with wooden skewers.
- Heat butter in a skillet over medium-high heat; add rolled chicken and cook until well browned, 2 to 3 minutes per side. Add wine, salt, and pepper; cook until chicken is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 0.9 g, Cholesterol 84.9 mg, Fat 10.2 g, Fiber 0.1 g, Protein 26.5 g, SaturatedFat 4.4 g, Sodium 395 mg, Sugar 0.2 g
CHICKEN SALTIMBOCCA
Saltimbocca's name means to "jump in the mouth" with flavor. It is a restaurant dish, but at home on a weeknight, a chicken breast version makes a very tasty facsimile. Pound the chicken and marinate it in a mixture of chopped sage, garlic and olive oil, then brown it quickly before it goes under the broiler with cheese and a slice of prosciutto. Fried sage leaves make a savory garnish. There's no sauce. Wilted spinach is the best accompaniment by far. Actually, it fits right in with the current nostalgic trend toward retro Italian-American cooking.
Provided by David Tanis
Categories dinner, weekday, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Using a meat mallet, pound the chicken to flatten a bit. Salt and pepper each piece on both sides and place on a platter. Sprinkle with chopped sage, garlic, red pepper flakes (if using) and olive oil. Massage in the seasoning to distribute, cover and marinate at room temperature for one hour, or refrigerate for up to several hours.
- Heat a wide skillet over medium heat and add 3 tablespoons olive oil. When the oil looks wavy, add the sage leaves and let them crisp for about 30 seconds. Remove and drain.
- Brown the chicken breasts in the oil for about 2 minutes per side, then transfer to a baking dish large enough to fit them in one layer.
- Top each piece with 2 sage leaves, a slice of prosciutto and a slice of fontina. Broil for 2 to 3 minutes, until the cheese is bubbling. Garnish with remaining sage leaves.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 3 grams, Protein 33 grams, SaturatedFat 5 grams, Sodium 405 milligrams, Sugar 0 grams, TransFat 0 grams
SALTIMBOCCA ALLA POLLO
Chicken breasts brushed with garlic and olive oil, then rolled up with prosciutto and simmered in a savory herb wine sauce.
Provided by Cucina Casalingo
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Flatten the chicken breasts as much as possible.
- In a small bowl, combine the oil and garlic and mix together; brush mixture onto each chicken piece.
- Season with salt, pepper and sage and top with thin layers of prosciutto.
- Roll up and secure with toothpicks.
- In a large skillet, melt butter over medium high heat and saute rolls evenly on all sides until nicely browned, about 10 minutes.
- Pour in the wine; season with fresh sage, salt and pepper. Reduce heat to medium low, over and simmer until rolls are cooked through and tender, 15 to 20 minutes.
- Thicken wine sauce with cornstarch and water as needed, heat through and serve.
Nutrition Facts : Calories 334.9, Fat 19.9, SaturatedFat 6.8, Cholesterol 95.9, Sodium 208.6, Carbohydrate 5.6, Fiber 0.5, Sugar 0.5, Protein 26
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- Season the chicken with salt and pepper. Place 2 sage leaves on each breast. Top with a slice of prosciutto, trimming it to fit. Press the prosciutto to help it adhere to the chicken. Dust the chicken with flour, shaking off the excess.
- Heat a large skillet. Add the oil and 2 tablespoons of the butter. Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes. Turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute. Transfer the chicken to a plate; repeat with the remaining chicken. Pour off any fat and wipe out the skillet.
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