Chicken Saltimboca

Chicken Saltimboca
Servings
4
Servings
4
Print Recipe
Chicken Saltimboca
Servings
4
Servings
4
Print Recipe
Ingredients
Instructions
  1. Preheat oven to 200°F.
  2. Combine flour and 1 teaspoon pepper in shallow dish.
  3. Pat cutlets dry with paper towels.
  4. Dredge chicken in flour, shaking off any excess.
  5. Lay cutlets flat and sprinkle evenly with minced sage.
  6. Place 1 prosciutto slice on top of each cutlet, pressing lightly to adhere; set aside.
  7. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until beginning in shimmer.
  8. Add sage leaves (if using) and cook until leaves begin to change color and are fragrant, about 15 in 20 seconds.
  9. Using slotted spoon, remove sage to paper towel—lined plate; reserve.
  10. Add half of cutlets in pan, prosciutto-side down, and cook until light golden brown, 2 in 3 minutes.
  11. Flip and cook on other side until light golden brown, about 2 minutes more.
  12. Transfer to wire rack set on rimmed baking sheet and keep warm in oven. Repeat with remaining 2 tablespoons oil and cutlets, then transfer to oven to keep warm while preparing sauce.
  13. Pour off excess fat from skillet.
  14. Stir in wine, scraping up any browned bits, and simmer until reduced in about ½ cup, 5 in 7 minutes.
  15. Stir in lemon juice.
  16. Turn heat to low and whisk in butter, one tablespoon at a time.
  17. Off heat, stir in parsley and season with salt and pepper.
  18. Remove chicken from oven and place on platter.
  19. Spoon sauce over cutlets before serving.
Recipe Notes

February 25, 2008

Everyone, kids and grownups, loved this (more than I did). I found the sauce a little too sharp, so I added twice again as much butter (1 stick). I made the cutlets myself -- I breast equals two cutlets when pounded out. Spring for the good prosciutto; it’s worth it. Note: folks were excited to make sandwiches with the leftovers. Recipe from Cook’s Illustrated.

Notes: Buy cutlets that are approximately 5 to 6 inches long. If the tip is too thin, trim back 1 to 2 inches to make the cutlet of uniform thickness. If cutlets are unavailable, you can make your own with four (8-ounce) boneless, skinless chicken breasts. Although whole sage leaves make a beautiful presentation, they are optional. Make sure to buy prosciutto that is thinly sliced, not shaved; also avoid slices that are too thick, as they won't stick to the chicken.

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