Chicken Prosciutto Saltimbocca
Published by Page Street Publishing Co.
The Italian word saltimbocca literally means “a jump in the mouth,” which is apt because your taste buds will jump for joy when you taste the incredible flavors in this dish. The traditional recipe calls for thinly sliced veal, but I find that this super quick-and-easy version is a fantastic way to bring plain chicken breast from boring to amazing.
- 2 1/2 tablespoons (20 g) all-purpose flour (I recommend organic)
- 4 (3.5-oz [100-g]) thin chicken breast cutlets
- 4 slices Parma prosciutto
- 4 large fresh sage leaves
- 3 tablespoons (45 ml) extra-virgin olive oil
- Freshly cracked black pepper
- 1 tablespoon (15 g) butter
- A splash of white wine
Arrange the flour in a shallow dish. Dip each chicken cutlet into the our and coat evenly, then shake off the excess and arrange the cutlets on a chopping board. Gently layer a slice of Parma prosciutto onto each cutlet, top with a sage leaf and secure with a cocktail stick.
Heat the extra-virgin olive oil in a large nonstick frying pan over medium heat. Add the chicken cutlets in a single layer, ham side down. Sear the chicken cutlets for 2 minutes, until the bottom is colored and crispy. Flip the chicken cutlets, and season with pepper. Continue searing for 3 more minutes, until the bottom is browned and the chicken is cooked through. Remove from the pan, arrange the chicken saltimbocca on a plate and cover with foil to keep warm.
Add the butter to the pan and cook until foamy. Pour in the wine and shake the pan vigorously until the sauce reaches a velvety consistency. Divide the chicken saltimbocca between four plates, pour the sauce on top and serve immediately.
Tip: For the traditional version, substitute chicken with veal. For stronger flavors, substitute sage with rosemary sprigs.
Reprinted with permission from 20-Minute Italian by Andrea Soranidis, Page Street Publishing Co. 2019.