Saltimbocca Alla Pollo Recipes

SALTIMBOCCA ALLA ROMANA

Saltimbocca Alla Romana image

Provided by Tyler Florence

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 (5-ounce) thinly sliced veal cutlets (scallopini)
4 slices thinly sliced prosciutto
8 fresh sage leaves, plus more for garnish
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 tablespoons dry white wine
1/4 cup chicken broth
Lemon wedges, for serving

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.

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

Saltimbocca di Pollo alla Romana (Prosciutto-Stuffed Chicken Breast Roulades) image

Known as Saltimbocca alla Romana, these chicken breasts are a tasty second course, very easy to make, just a few ingredients are necessary but still delicious!

Provided by Aldo

Categories World Cuisine Recipes European Italian

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

4 skinless, boneless chicken breast halves, pounded to an even thickness
4 slices prosciutto
4 fresh sage leaves
1 tablespoon butter
3 fluid ounces dry white wine, or more as needed
1 pinch salt
freshly ground black pepper to taste

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.

Nutrition Facts : Calories 224.4 calories, Carbohydrate 0.9 g, Cholesterol 84.9 mg, Fat 10.2 g, Fiber 0.1 g, Protein 26.5 g, SaturatedFat 4.4 g, Sodium 395 mg, Sugar 0.2 g

SALTIMBOCCA ALLA POLLO

Saltimbocca Alla Pollo image

Chicken breasts brushed with garlic and olive oil, then rolled up with prosciutto and simmered in a savory herb wine sauce.

Provided by Cucina Casalingo

Categories Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

6 boneless skinless chicken breasts
1/4 cup olive oil
1/2 cup minced garlic
salt and pepper
2 tablespoons ground sage
1 lb thinly sliced prosciutto
1/4 cup butter
1 cup dry white wine
1 tablespoon chopped fresh sage leaf
salt and pepper
1 teaspoon cornstarch
water, as needed

Steps:

Flatten the chicken breasts as much as possible.
In a small bowl, combine the oil and garlic and mix together; brush mixture onto each chicken piece.
Season with salt, pepper and sage and top with thin layers of prosciutto.
Roll up and secure with toothpicks.
In a large skillet, melt butter over medium high heat and saute rolls evenly on all sides until nicely browned, about 10 minutes.
Pour in the wine; season with fresh sage, salt and pepper. Reduce heat to medium low, over and simmer until rolls are cooked through and tender, 15 to 20 minutes.
Thicken wine sauce with cornstarch and water as needed, heat through and serve.

Nutrition Facts : Calories 334.9, Fat 19.9, SaturatedFat 6.8, Cholesterol 95.9, Sodium 208.6, Carbohydrate 5.6, Fiber 0.5, Sugar 0.5, Protein 26

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