 is an Italian dish made of veal lined or wrapped with prosciutto and sage; marinated in wine, oil. This dish is also popular in southern Switzerland. My friend Melanie made this Chicken Saltimbocca, which is the American version that uses chicken instead of veal, spinach instead of sage and is rolled up and cooked in stock or you could use white wine. Saltimbocca in Italian means '<i>jump in your mouth</i>’. data-pin-do=)
Chicken Saltimbocca
September 15, 2020
Saltimbocca (alla Romana or Roman-Style) is an Italian dish made of veal lined or wrapped with prosciutto and sage; marinated in wine, oil. This dish is also popular in southern Switzerland. My friend Melanie made this Chicken Saltimbocca, which is the American version that uses chicken instead of veal, spinach instead of sage and is rolled up and cooked in stock or you could use white wine. Saltimbocca in Italian means 'jump in your mouth’.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 6 Servings
Directions
1Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
2Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
3Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
4Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about ⅔ cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.
Recipe by Giada De Laurentiis.
CookBot
September 16, 2020
This is such a good idea. I haven’t had saltimbocca since I gave up veal many years ago, and for some reason it never occurred to me to make it with chicken. I think I’ll make this to accompany an autumn risotto.