CHICKEN CUTLETS "SALTIMBOCCA" WITH PROSCIUTTO AND SAGE
This is really an excuse for me to combine two of my favorite dishes: chicken cutlets and saltimbocca. The piney sage leaves and salty prosciutto give the cutlets a real boost of energy and flavor. I like to use finely ground breadcrumbs, and when I have time on my hands, I might even bread them twice (just bread them again in the same manner after the first time). I love biting through that layer of breading and then getting the lemon and red wine vinegar on the one hand and the prosciutto and sage on the other.
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare the cutlets: Line a rimmed baking sheet with parchment paper. Sprinkle both sides of the chicken cutlets with salt. Put the eggs and breadcrumbs into two separate wide shallow bowls. Dip each chicken cutlet in the egg and then the breadcrumbs. Shake any excess off each one. Transfer to the lined baking sheet. Refrigerate for about 20 minutes.
- Cook the sage and prosciutto: In a large skillet, heat 3 tablespoons of the oil. Tear 2 of the prosciutto slices into smaller pieces and add to the oil in the skillet. Cook over low heat until crispy, 2 minutes. Repeat with the remaining prosciutto. Remove the prosciutto from the skillet and add the sage leaves. Cook until they turn pale in color and become crispy, about 2 minutes. Remove with a slotted spoon and set aside. Season with salt. If the skillet looks dry, add another tablespoon of olive oil. Remove the skillet from the heat, stir the garlic into the oil and season with salt. Allow the garlic to simmer in the warm oil for about a minute to cook off the raw flavor. Transfer the garlic and oil to a medium bowl.
- Preheat the oven to 225 degrees F. Line a rimmed baking sheet with parchment paper or fit with a wire rack.
- Cook the chicken: Heat 4 tablespoons olive oil in a large pan over medium heat until it smokes lightly. Working in batches, add the chicken cutlets to the pan in a single layer and cook until golden brown, 4 to 5 minutes. Flip and cook another 4 to 5 minutes. Transfer the cooked cutlets to the baking sheet. Season with salt. Place the baking sheet in the oven to keep the chicken warm. Repeat with the remaining cutlets.
- Make the vinaigrette and finish the dish: Whisk the vinegar, lemon juice and remaining 3 tablespoons olive oil into the bowl with the reserved garlic and oil. Taste for seasoning. Arrange the cutlets on a serving platter and drizzle with the vinaigrette. Top with the sage leaves and prosciutto.
SALTIMBOCCA VEAL CUTLET SANDWICH
Steps:
- For the cutlets: Heat the canola oil in a large skillet to 350 degrees F. Pound the veal using a meat mallet, 1/4-inch thick. Dip the veal in the beaten egg, coat with the breadcrumbs and fry in the oil until crispy and golden, about 2 minutes per side. Remove the cutlets and cook the prosciutto in the same pan until very crispy, about 1 minute. Drain on paper towels.
- For the mayo: In a bowl, add the mayonnaise, gherkins and sage. Mix.
- Spread the sweet mayonnaise on the kaiser rolls, lay down the cutlets, crispy prosciutto and top with the baby romaine.
SALTIMBOCCA
Have this savory Mediterranean dish ready in 25 minutes! Saltimbocca literally translates to "jump in the mouth," a phrase that describes how the flavors of veal, prosciutto and sage come to life when you take a bite.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Pound each veal steak with flat side of meat mallet to tenderize and flatten slightly. Coat veal with flour; shake off excess. On each veal slice, layer 1 slice each prosciutto and cheese and 1 sage leaf. Roll up veal; tie with kitchen string or secure with toothpicks.
- In 10-inch skillet, melt butter over medium heat. Cook veal rolls in butter about 5 minutes, turning occasionally, until brown. Add wine; sprinkle rolls with salt and pepper. Cover; cook over medium-high heat about 5 minutes or until veal is no longer pink in center.
Nutrition Facts : Calories 560, Carbohydrate 15 g, Cholesterol 185 mg, Fat 1/2, Fiber 0 g, Protein 47 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 970 mg, Sugar 0 g, TransFat 1 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
CLASSIC SALTIMBOCCA
Categories Quick & Easy Wheat/Gluten-Free Veal Prosciutto Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 250°F. Sprinkle veal on both sides with salt and pepper. Top each with 1 prosciutto slice and 1 sage leaf.
- Melt 1 1/2 tablespoons butter in heavy large skillet over high heat until foaming. Working in batches and adding more butter as needed (reserving 1 tablespoon), cook veal in single layer, prosciutto side down, until brown, about 1 minute. Using spatula, carefully turn veal over, keeping sage leaf intact. Cook until brown, about 1 minute longer. Transfer to rimmed baking sheet; keep warm in oven.
- Add wine to pan drippings in skillet; cook over high heat until liquid is reduced by 1/3, scraping up browned bits, about 2 minutes. Add any juices from baking sheet. Swirl in remaining 1 tablespoon butter. Transfer veal to platter, pour sauce over, and serve.
SANDY'S CHICKEN SALTIMBOCCA
Try this and you'll know why they call it saltimbocca--Italian for 'jump in your mouth.' It's kind of like it jumps right off of your plate. Though it's traditionally made with veal, I made it with chicken. Quick, easy, and so delicious!
Provided by SandyG
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- If cutlets are thick, lay them between 2 sheets of wax paper and pound to 1/2-inch thickness with flat side of a meat mallet or bottom of a small, heavy skillet. Sprinkle with salt and pepper. Put 2 large (or 5 small) sage leaves on top of each cutlet, then wrap 2 slices of prosciutto crosswise around each cutlet, holding sage in place.
- Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Add 4 cutlets and cook until no longer pink in the center and the juices run clear, about 2 minutes per side. Transfer to a platter; tent with foil to keep warm. Repeat with remaining 1 1/2 tablespoons oil and remaining 4 cutlets.
- Add wine to skillet and simmer, scraping up any browned bits, 1 minute. Add broth and simmer until slightly reduced, 4 to 5 minutes. Remove from heat, add butter, and swirl skillet until butter has melted and sauce is creamy. Spoon 2 tablespoons sauce over each cutlet and serve.
Nutrition Facts : Calories 350 calories, Carbohydrate 1.2 g, Cholesterol 116.1 mg, Fat 18.9 g, Protein 36.4 g, SaturatedFat 7.1 g, Sodium 693.6 mg, Sugar 0.4 g
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- Pre-heat the oven to 375. Line a baking sheet with aluminum foil or parchment paper and lightly mist with cooking spray.
- Place the chicken pieces in a Ziploc bag and sprinkle with the flour. Seal the bag and shake and massage the chicken until the chicken is completely coated with flour.
- Beat the egg white in a bowl with a whisk until frothy. In a shallow bowl or dish, combine the bread crumbs and grated Parmesan and mix together. Dip each flour-coated chicken cutlet into the egg whites, coating all sides and then allow excess to drip off. Then dip the coated chicken into the bread crumb mixture, coating all sides and transfer the breaded chicken to the prepared baking sheet. Sprinkle with a bit of salt and pepper to taste. Spray both sides of the breaded chicken with cooking spray and bake for 15 minutes or until chicken is cooked through.
- While the chicken is baking, mixed the diced sage into the mayonnaise in a small dish. Squeeze the lemon wedge over the mayo and then sprinkle in a pinch of black pepper. Stir until well combined.
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- Preheat the oven to 425°F. Spread the chicken nuggets on a sheet pan and bake for 6 minutes. Remove pan from the oven and carefully flip each nugget over.
- Return pan to the oven and bake until cheese is melted, prosciutto is golden and nuggets are hot, 6–7 minutes.
- Remove from the oven and arrange the nuggets on a serving plate. Sprinkle the chopped sage over the nuggets and serve immediately.
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