Chicken Saltimbocca Alla Romana Recipes

SALTIMBOCCA ALLA ROMANA

Steps:

• Place the veal escalopes on a chopping board, leaving a little space between them. Cover with clingfilm and, using your fists or a rolling pin, bash them out until they are about 5mm thick, then discard the clingfilm. Season both sides of the flattened veal with a little black pepper (there's no need for salt as the prosciutto is quite salty). Lay 2 sage leaves flat on each piece of veal, then place 2 pieces of prosciutto on top to cover the meat, and fold over the sides to neaten up.
• Heat a frying pan over a medium heat and add 1 tbsp butter and a drizzle of oil. Add 2 escalopes to the pan and fry for about 2 minutes on each side, until golden brown.
• When done, remove to a plate and cover with foil to keep warm. Fry the other 2 escalopes in the same way, then remove to the plate, cover with foil and set aside.
• Put the pan back on the heat, add the remaining butter and the marsala and simmer for 1 minute until you have a lovely sweet, glossy sauce.
• Serve the saltimbocca with pasta, polenta or boiled or roast potatoes, and cut the lemon into wedges for squeezing over.

SALTIMBOCCA DI POLLO ALLA ROMANA (PROSCIUTTO-STUFFED CHICKEN BREAST ROULADES)

Steps:

• Place chicken breasts on a sheet of parchment paper. Lay 1 slice prosciutto and 1 sage leaf on each chicken breast. Roll chicken from the short end and secure with wooden skewers.
• Heat butter in a skillet over medium-high heat; add rolled chicken and cook until well browned, 2 to 3 minutes per side. Add wine, salt, and pepper; cook until chicken is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes.

CHICKEN SALTIMBOCCA ALLA ROMANA

Steps:

• Place chicken cutlet on a cutting board and cover with a sheet of plastic wrap. Gently evenly pound the cutlet to 1/4 of an inch thick.
• Season both sides of the cutlets with salt and pepper.
• Place 2 sage leaves on each cutlet and top with prosciutto.
• Cover the cutlets with a sheet of plastic wrap and use the meat mallet to lightly pound each cutlet to adhere the sage and prosciutto to the chicken.
• Heat a large saute pan over medium-high heat.
• Add butter and oil and heat through.
• Place the chicken cutlets in the pan prosciutto-side down and cook until crisp, about 2 minutes.
• Turn the cutlets over and cook until done, about 1 minute more.
• Transfer the cutlets to a platter and tent with aluminum foil.
• Return the pan back to the heat and add the wine, scraping up any browned bits for them bottom.
• Cook until the wine has reduced by half. Add the cutlets back to the pan to warm through and coat well with the sauce, serve immediately.
• Enjoy!

CHICKEN ALLA ROMANA

Steps:

• Season the chicken with the salt and pepper.
• In a heavy large skillet, heat the olive oil over medium heat.
• When the skillet is hot, brown the chicken on both sides.
• When done, remove chicken and set aside.
• In the same warm skillet add peppers, prosciutto, mushroom slices and olives, about 5 minutes.
• Add the garlic cloves and scrape off the browned bits of chicken off the bottom of the skillet.
• Add the diced tomatoes, wine, broth and herbs, reduce heat and simmer for 30 minutes.
• If serving immediately, add the capers and stir to combine.
• If making ahead, transfer chicken and sauce to storage, cool, and refrigerate. Reheat to a simmer, stir in the capers and serve.

SALTIMBOCCA ALLA ROMANA

Steps:

• Pound the meat slightly between sheets of plastic wrap to a uniform thickness of 1/4-inch. Sprinkle lightly with salt and pepper and top each piece with 2 sage leaves. Cover the sage with the prosciutto slices and skewer into place with toothpicks.
• In a saute pan, heat the oil over medium-high heat. Add the meat, prosciutto and sage-side down, and saute until golden on the first side, about 3 minutes. Turn and cook the other side, about 3 minutes longer. Remove to a warmed plate and keep warm.
• Pour in the stock and the wine and deglaze the pan over high heat, scraping up any brown bits stuck to the bottom. Boil until the pan juices reduce and are thickened. Remove the pan from the heat and swirl in the butter. Spoon over the saltimbocca and eat at once.

CHICKEN "SALTIMBOCCA"

Steps:

• Slice the breast horizontally into very thin cutlets.
• Flatten these cutlets using a rolling pin or meat pounder.
• Coat each cutlet with the flour; then shake off the excess.
• Place a leaf of sage on each piece and cover with a slice of prosciutto.
• Use a toothpick to keep the small sandwich together.
• Heat the oil in a pan.
• Working in batches, add a few cutlets at a time.
• Start with the chicken side down, and cook over high heat.
• After 3 min, turn to brown the prosciutto side.
• Deglaze with the wine.
• Lower the heat, cover, and cook 2 min.
• Season with a little salt (prosciutto is already fairly salty) and pepper to taste.
• Remove the cutlets from the pan and keep them warm.
• Repeat the operation with the remaining cutlets.
• Pour the broth into the pan, then cook over high-heat until reduced by half, about 1 min.
• Remove the pan from the heat, then stir in the butter until it has melted, about 30 sec.
• Place the cutlets on the warmed plates, remove the toothpicks, spoon the sauce over the cutlets then serve.

SALTIMBOCCA ALLA ROMANA

Steps:

• Start by gently flattening veal scallops with a meat mallet until very thin. Then, season with a bit of salt and a pinch of pepper, and top each scallop with half of a prosciutto slice and a single sage leaf. Finally, skewer them all together with a wooden toothpick,
• Melt the butter in a large skillet or sauté pan, and when it starts foaming, add your veal scallops.
• Allow the meat to brown on both sides over high heat for only a minute or two, slightly less on the prosciutto and sage side. When done, remove the scallops from the pan and arrange them on a warmed serving platter.
• To deglaze the pan, pour in a little white wine and add a dab of butter. When the butter completely melts, pour the resulting sauce over veal scallops.
• Serve your saltimbocca immediately.

SALTIMBOCCA ALLA ROMANA

Steps:

• Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Gently flatten the cutlets with a rolling pin or meat mallet, until the pieces are about 1/4-inch thick and the prosciutto has adhered to the veal. Remove the plastic wrap and lay a couple of sage leaves in the center of each cutlet. Weave a toothpick in and out of the veal to secure the prosciutto and sage. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to combine. Dredge the veal in the seasoned flour, shaking off the excess.
• Heat the oil and 1 tablespoon of the butter and in a large skillet over medium flame. Put the veal in the pan, prosciutto-side down first. Cook for 3 minutes to crisp it up and then flip the veal over and saute the other side for 2 minutes, until golden. Transfer the saltimbocca to a serving platter, remove the toothpicks, and keep warm.
• Add the wine to the pan, stirring to bring up all the delicious flavor in the bottom; let the wine cook down for a minute to burn off some of the alcohol. Add the chicken broth and remaining tablespoon of butter, swirl the pan around. Season with salt and pepper. Pour the sauce over the saltimbocca, garnish with sage leaves and lemon wedges; serve immediately.