Saltimboca
Saltimboca
Traditionally this dish was made with veal but chicken works just as well. You will need the thin sliced chicken breasts which they sell thin at the supermarket.
INGREDIENTS
- 1 pound thin cut chicken cutlets
- fresh sage leaves
- 6 tablespoons unsalted butter
- 1/4 cup olive oil
- 4 ounces prosciutto (one slice per cutlet)
- 1/4 cup flour
- Pinot Grigio and/or dry white wine (sauvignon blanc also works)
METHOD:
- Make sure the chicken cutlets are thin, pat dry with paper napkin, season with salt and pepper
- Press prosciutto into the chicken, attach a fresh sage leaf with a toothpick.
- Dip cutlets into the flour that has been seasoned with salt and pepper. Shake off excess flour.
- Heat olive oil and butter in a pan on medium heat and add in the cutlets prosciutto side down.
- After a few minutes, when it is crispy, flip and cook on the other side.
- Allow chicken to rest, add more butter to the pan, any extra or leftover sage leaves, and a cup of dry white wine.
- Cook well until reduced and thick. Add in the chicken cutlets and allow to cook a minute more to absorb the sauce. Flip if necessary.
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