Chicken Saltimbocca
User Reviews
4.7
21 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
636 kcal
-
Course
Main Course
-
Cuisine
Italian
Chicken Saltimbocca
Report
Essentially an Italian rendition of chicken cordon bleu, chicken saltimbocca is simply cutlets, cheese, prosciutto, and a lovely pan sauce. And it's on the table in 30 minutes.
Share:
Ingredients
- Four (5-ounce) chicken breast cutlets pounded to an even thinness
- 8 tablespoons semolina
- 4 tablespoons grated Romano
- 1 teaspoon minced parsley plus more for garnish
- Pinch kosher salt and freshly ground black pepper
- 3 large eggs beaten in a shallow bowl
- 4 tablespoons (2 oz) unsalted butter
- 2 tablespoons olive oil
- 12 fresh sage leaves
- 1 1/2 ounces prosciutto (4 slices)
- 2 ounces provolone cheese (4 slices)
- 4 ounces dry white wine
- 5 Lemon wedges
Add to Shopping List
Instructions
- Pat the Four (5-ounce) chicken breast cutlets dry. Place it between 2 sheets of parchment paper and pound it to 1/4-inch (6-mm) thickness.
- In a small bowl, mix together the 8 tablespoons semolina, 4 tablespoons grated Romano , 1 teaspoon minced parsley, salt, and pepper.
- Working with 1 cutlet at a time, dip it in the egg wash, turning to coat both sides. Hold it above the bowl to allow any excess to drip off and then dredge it in the semolina mixture, turning and pressing to coat each cutlet thoroughly. Place the breaded cutlets on a plate.
- Heat the 4 tablespoons (2 oz) unsalted butter and 2 tablespoons olive oil in a sauté pan over medium heat. When the butter has melted, add the breaded cutlets and cook until the underside is golden, 3 to 4 minutes.
- Flip the cutlets and place 3 sage leaves on top of each cutlet and top with 1 slice prosciutto and 1 slice provolone. Cook just until the underside is golden, about 2 minutes. Transfer to warm serving plates.
- Keep the pan over medium heat and carefully pour in the 4 ounces dry white wine and squeeze in the juice from 1 lemon wedge. Simmer and reduce slightly until you have about 1/4 cup. Taste and, if desired, season with salt and pepper to taste. (Keep in mind the finished dish will be plenty salty from the cheese and prosciutto.)
- Pour the sauce around the cutlets, sprinkle with parsley if desired, and serve with lemon wedges for squeezing.
Notes
- Veal saltimbocca variation--Replace the chicken cutlets with 4 veal cutlets.
- Storage and reheating--Leftover chicken saltimbocca can be stored in a sealed container in the fridge for up to 3 days. To reheat, place in a 300°F oven until warmed through.
Nutrition Information
Show Details
Serving
1portion
Calories
636kcal
(32%)
Carbohydrates
25g
(8%)
Protein
46g
(92%)
Fat
36g
(55%)
Saturated Fat
16g
(80%)
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
286mg
(95%)
Sodium
473mg
(20%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 636 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 636kcal | 32% |
| Carbohydrates | 25g | 8% |
| Protein | 46g | 92% |
| Fat | 36g | 55% |
| Saturated Fat | 16g | 80% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 286mg | 95% |
| Sodium | 473mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
21 reviews
Excellent
Other Recipes
You'll Also Love
