Italian Chicken Saltimbocca


4 serves – 30 min

 This dish can be translated as “jump in your mouth”since it’s quick, easy and delicious!

It can be made with chicken, veal or beef.

 

INGREDIENTS

 

Saltimbocca

4 Chicken Cutlets (about 6 ounces each)

8 large fresh sage leaves

8 thin slices prosciutto

1 cup chicken broth, hot

¼ stick of unsalted butter

Salt & freshly ground pepper, to taste

 

Green beans and tomatoes

2 teaspoons extra-virgin olive oil

1 pound green beans, trimmed

2 cloves garlic, minced

1½ cups halved cherry tomatoes

1/2 cup vegetable broth, hot

Salt & freshly ground pepper, to taste

 

Vinaigrette dressing

6 spoons organic balsamic vinegar

2 spoons extra-virgin olive oil

 

EQUIPMENT

Skillet

Chef’s knife

meat mallet

parchment paper

whipper or whisk

DIRECTIONS

Saltimbocca

  1. If chicken breast are thick, slice them horizontally with a sharp knife.

Lay the cutlets between 2 sheets of wax paper and with flat side of a meat. They should 1/2-inch thick.

Sprinkle with salt and pepper.

  1. Put 2 large (or 5 small) sage leaves on top of each cutlet.

Wrap 2 slices of prosciutto around each cutlet, so the sage will stay in place

  1. Heat the butter in a large skillet over medium heat. Add the cutlets, starting with the side where the sage is. Cook until no longer pink in the center, about 2 minutes per side. Add broth and cook for 5 min on low heat.

If your skillet is not big enough, cook half of the cutlets (with half of the butter), then transfer them to a platter and cover them to keep them warm. Repeat with remaining half butter and remaining 2 cutlets.

  1. simmer the sauce until reduced. Can add more butter to make it creamier.
  2. transfer the cutlets and the sauce in a platter. Cover them. Keep some sauce for the side dish

Green beans and tomatoes

  1. Heat oil in the skillet used to cook the Saltimbocca, over medium heat. Add garlic and immediately half of the vegetable broth. Simmer for 1 minute.
  2. Add Green beans and cook for 3 minutes. Add remaingi broth and salt and pepper. Cook for 1 min
  3. add cherry tomatoes and cook for 1 min, until they start to break down.

Vinaigrette dressing

  1. prepare the vinaigrette right before serving the dish
  2. combine the oil and the balsamic vinegar in a containier like a jar
  3. use a milk frother or a whisk to incorporate the ingredients for about 3 min, until it becomes creamy
  4. Taste the vinaigrette to make sure you like it, add more oil or more vinegar according to your taste

Serving

  1. Plate Saltimbocca then the green beans & tomatoes on a warm flat plate
  2. Make sure the sauce for the Saltimbocca is hot. Spoon the sauce over the Saltimbocca
  3. Drip the vinaigrette over the green beans & tomatoes.

 

 

 

 

 

 

 

 

 

 

 

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