Saltimbocca Burgers Recipes

FIERI'D CHICKEN SALTIMBOCCA

Steps:

• Begin by turning the oven to 350 degrees F.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sage leaves with stems and let simmer until the sage has crisped and the oil has infused with the sage flavoring, about 2 minutes. Remove the sage and reserve the oil in the skillet.
• If you have thick chicken breasts, butterfly them in half. Place the chicken between two pieces of plastic wrap and, using the flat side of a meat tenderizer, pound out until an even 1/2-inch-thick. Remove from the plastic and sprinkle each chicken breast with the salt and pepper on both sides. Then dredge in the flour and dust off the excess.
• Add the canola oil to the same skillet over medium-high heat with the sage infused olive oil. Working in batches, add the chicken breasts to the skillet, searing on both sides. After 2 to 3 minutes, turn the chicken breasts and brown the other side for 2 minutes. Chop the sage that was crisping with the olive oil and sprinkle on the chicken breasts. Place a single slice of prosciutto on top of each chicken breast and press it down firmly so it sticks. Then add the provolone slices on top. Place in the oven for 5 minutes to melt the cheese. Remove from the oven and set aside.
• Deglaze the pan with the white wine and cook over high heat until reduced slightly. Add the chicken broth and simmer until reduced by half. Remove the pan from the heat and add the cold butter cubes. Swirl until the butter has melted completely and the sauce has a sheen to it. Pour the sauce over the chicken and garnish with the parsley.

SALTIMBOCCA BURGERS

Steps:

• In a medium bowl, mix the veal, garlic and sage; season with salt and pepper. Form 4 patties, pressing your thumb in the center of each burger to prevent it from bulging while cooking.
• In a large nonstick skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat.
• Add the burger patties and cook through, about 3-4 minutes on each side.
• Top the burgers with the prosciutto and fontina. Cover the skillet to melt the cheese, about 3 minutes.
• While the burgers cook, toast the bread and set aside.
• In a medium bowl, dress the lettuce with the remaining 2 tablespoons EVOO and the lemon juice; season to taste with salt and pepper.
• Set each burger on a toasted bread slice; top with the romaine and another toasted bread slice.