Tooele Transcript Bulletin – News in Tooele, Utah
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January 13, 2014
Chicken Saltimbocca

Saltimbocca in Italian means “jump into the mouth.” As one of the world’s greatest yet simplest dishes, Saltimbocca is traditionally made with veal. We’re offering up a more accessible version with chicken breasts, because who doesn’t need new ideas for ubiquitious chicken. Combined with sweet-salty prosciutto (although you can easily substitute ham), piquant sage and savory Romano cheese, the dish, indeed, will make a little dance in your mouth.

The most important step in making Chicken Saltimbocca is pounding the chicken breasts until 1/4-inch thick to ensure that they cook evenly and to create a larger area for the crispy breading. Place the chicken breasts between two sheets of wax paper and pound with a meat mallet.

After layering on the prosciutto and sage leaves and dredging in cheese and eggs, the chicken breasts are sautéed in hot oil until golden brown and crispy. Serve with a crisp salad and a bottle of good Italian wine. Buon appetito

Chicken Saltimbocca

 

The most important step in making Chicken Saltimbocca is pounding the chicken breasts until 1/4-inch thick to ensure that they cook evenly and to create a larger area for the crispy breading. Place the chicken breasts between two sheets of wax paper and pound with a meat mallet. Serve with a side of vermicelli or linguine pasta.

 

4 (6-ounce) boneless, skinless chicken breasts

1/2 teaspoon salt Freshly ground black pepper

8 large fresh sage leaves, chopped

4 paper-thin slices prosciutto

1/2 cup grated Romano cheese

2/3 cup all-purpose flour

2 eggs

1/4 cup vegetable oil

Fresh thyme sprigs

2 lemons, cut into halves

 

1. Preheat oven to 375F.

2. Pound chicken breasts to 1/4-inch thickness with a meat mallet. Sprinkle each piece with salt and pepper. Top each with sage and cover with prosciutto. Press prosciutto so it will stick it to the chicken.

3. Whisk cheese and flour together in a small bowl and set aside. Beat eggs in a small shallow dish.

4. Heat olive oil in a large ovenproof or cast-iron skillet until hot. Add fresh thyme, if using.

5. Dredge chicken cutlets in cheese mixture to completely coat. Dip into beaten eggs. Dredge again in cheese mixture. Place in hot pan. Sauté until golden brown on both sides, about 2 minutes per side.

6. Place pan in oven and bake 10 to 15 minutes. Serve with lemon halves. Serves 4.

 

Per serving: 460 calories, 24g fat, 185mg chol., 41g prot., 23g carbs., 3g fiber, 920mg sodium

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