A flat Italian chicken food you want to prepare weekly



Why is it working

  • The sage leaves were baked before the chicken illuminates the oil with earthy, aromatic taste.
  • Starting the chicken prosciutto side provides full contact with the pan, ensuring that it is crunching evenly.
  • Add the flour to the frying sauce thickens enough to coat the chicken.

Chicken Saltimbocca has a taste as it would order in a candlelight trattoria, but it comes together within an hour – Crisp, Saucy, and bold, delicious flavors. Salted prosciutto, sharp lemon, fragrant sage – each bite the chicken and silky pan. The name Saltimbocca literally “jumps into the mouth” and that's exactly what this food does. This is a meal that provides holey flavors, varied textures and polished presentations, each from a single pan within an hour.

In Rome, calf rolls A classic secondi, traditionally made with thin slices, on top of sage and prosciutto, fixed with toothpicks and quickly toasted in butter or olive oil. A splash from white wine destroys the pan, creating a simple yet confident sauce. Over time, the food has traveled and developed, especially in American kitchens, where chicken is often used as a more accessible and affordable substitute for calf meat. This is the version developed by my colleague Jasmine Smith In Birmingham, in our Alabama test kitchen, he seizes his original character while modernizing the Weeknight Ease recipe.

The jasmine begins with lightly roared chicken breasts, seasoned and on top of sage leaves, then covered with thin prosciutto slices. Instead of using toothpicks to keep everything in place, pushing Prosciutto firmly on the meat – it sticks very well and does not have to hunt on the kitchen cabinets and you do not have to worry about removing the toothpick after cooking the pan. It also places the prosciutto side of the chicken in the hot pan. From the frying pan, it also provides the hot frying pan from the Get-Go, helping the chicken flat surface and evenly brown before the chicken is contracted and curled. The result is a crispy, salty layer that remains and delivers a more consistent SEAR.

The flour here is a double duty: the fast excavator helps the chicken, while the flour added to the pan after the pan is added to thicken the sauce to stick to the meat. The sauce itself – a balanced white wine, chicken meat and lemon juice – is light and stiffening.

And then there is the wise. Some leaves go under the prosciutto and infused the chicken with their pine, pepper aroma. The rest are briefly cooking in olive oil until they look crispy and stained glass, they become an aromatic, crispy side dish, which is pulled in the mouth.

Serious Eats / Frederick Hardy II, Prop Stylist: Christina Daley, Food Stylist: Margaret Dickey


This unique meal comes together within an hour, but it has a taste like something you would have in your favorite Italian restaurant. Serve something simple, for example fried potato Or garlic greens and do not forget to pass a few lemon wives at the table. Elegant, fast, and you can only enter the rotation of the weekly dinner.

This recipe was developed by Jasmine Smith; The header was written by Lilah Ibrahim.

A flat Italian chicken food you want to prepare weekly


Cooking method
(Keep on the screen awake)

  • 2 medium Bony, skinless chicken breast (about 6-8 ounce all; 170-227 g each) (see notes)

  • 1 teaspoon (3 g) Diamond crystal kosher salt; For table salt, use half a quantity

  • 1/2 teaspoon fresh ground black pepper

  • 16 large Fresh sage leaves (4 g), shared

  • 4 thin slices prosciutto (about 1 1/2 ounce; 43 g complete)

  • 3 tablespoon (45 ml) virgin extra olive oil

  • 1/2 cupplus 1 tablespoon universal flour (about 2 1/2 ounce; 71 g), shared

  • 2 tablespoon salted butter (28 g)

  • 1/3 cup (80 ml) Dry white wine

  • 1 cup (240 ml) homemade Chicken set or shop bought in low sodium chicken soup

  • 2 teaspoon (10 ml) fresh lemon juice -from 1 citron

  • Lemon wedges, for serving

  1. At the same time, work with a chicken breast and place the chicken breast on the cutting board. Keep the non -cutting hand palm in place and slice the chicken with a sharp knife horizontally on two even slices. Repeat the process using the remaining chicken breast. Cover half of each breast with plastic packaging and use a fleshy hammer or roller tap to make it 1/2 inch thick.

  2. Season the chicken on both sides with kosher salt and pepper. Allow you to sit at room temperature for 15 minutes. Place 2 sage leaves on each breast and put each breast with a slice of prosciutto, press the stick. Cut off the prosciutto edges to prevent them from extending from the chicken if necessary.

    Serious Eating / Frederick Hardy II


  3. Take a small disc with a paper towel. In a large stainless steel, cast iron or carbon steel, heat 2 tablespoons of oil over medium heat until it glitter. Add the remaining 8 sage leaves, cook, rush occasionally until the bubbles go away and the sage leaves become crisp, 30-60 seconds. Move the leaves to the prepared plate using a slotted spoon. Place the pan aside (do not delete).

    Serious Eating / Frederick Hardy II


  4. Place 1/2 cups (2 1/4 ounces; 64 g) flour in a shallow container, such as a pie. Heat the oil in the maintened pan with medium to high heat until glittering. Working with two chickens at a time, slightly excavated chicken in flour and shakes the excess. Place the chicken in hot oil, prosciutto side down and cook, smoothly until almost cooked, slightly brown and the edges of the chicken approx. White for 3 minutes. Turn the chicken and cook until the second page is browned slightly and an instant reading thermometer can be inserted into the thickest part of the chicken registers for about 2 minutes. Place the chicken on a large plate; Repeat the remaining 1 tablespoon of oil and 2 chicken pieces. (Do not wipe the pan).

    Serious Eating / Frederick Hardy II


  5. Add butter in the pan to the drops and melt from medium to high heat. Stir in the remaining 1 tablespoon of flour; Cook, whisk constantly until the mixture is smooth and the color darkens to the deep blonde for 30-60 seconds. Stir in the wine and cook, occasionally mixed and scrub the bottom of the pan to loosen the brown bits until they are halved, approx. For 1 minute. Add kit and lemon juice; Cook over medium heat, stirring occasionally until the mixture is thickened enough to coat the back of a spoon for 4-5 minutes. Remove from the fire.

    Serious Eating / Frederick Hardy II


  6. Divide the chicken between four plates; Spoon sauce evenly above the chicken. On top with crisp sage and serve with lemon wedges.

    Serious Eating / Frederick Hardy II


Equipment

Meat hammer or rolling tap, large stainless steel, cast iron or carbon steel pan, slot spoon

Note

You can use 4 shops purchased chicken breast slices instead of whole chicken breast, but your own throw ensures thickness and more reliable cooking.

Make-Head and Storage

The chicken can be prepared with sage leaves and prosciutto up to step 1, up to one day earlier, then dredged and cooked just before serving.

Chicken Saltimbocca is best eaten immediately, but can be safely stored in airtight container in the refrigerator for up to 4 days.

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