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RI: Saltimbocca

The one non-seafood meal (other than lunch / snacks) that I planned for the trip was one that had caught my eye about a week before we took off East.  I had a hard time believing that I could be led astray with chicken, sage, and prosciutto.  Not surprisingly, I found the recipe in my copy of the America’s Test Kitchen cookbook.  Yup.  Love that cookbook.

Ingredients:

  • 1/2 C unbleached AP Flour
  • Ground Black Pepper
  • 8 thin-cut, boneless, skinless chicken cutlets (about 2 lbs), trimmed of ragged edges
  • 1 Tbs minced fresh Sage leaves, plus 8 large leaves
  • 8 thin slices of Prosciutto, cut into 5″ to 6″ long pieces to match chicken (about 3 oz)
  • 4 Tbs Olive Oil
  • 1 1/4 C White Wine
  • 2 tsp Lemon Juice
  • 4 Tbs Unsalted Butter, cut into 4 pieces and chilled
  • 1 Tbs minced fresh Parsley Leaves
  • Salt

Salty-hamy goodness.

The this-n-that which fills out the ingredient list.

Adjust oven rack to middle position and heat to 200 degrees.  Combine flour and 1 teaspoon pepper in a shallow dish.

There really is no purpose to this picture. It’s just flour and pepper, but I bothered to snap a picture, so I’m bothering you by putting it here.

Pat the cutlets dry with paper towels.

Another pointless photo. This time it’s chicken breasts cut in half. Ooh!

Dredge the chicken in the flour and shake off any excess.  Lay the cutlets flat and sprinkle evenly with the minced sage.  Place one slice of prosciutto on top of each cutlet, pressing lightly to adhere and set aside.

This picture, which actually serves a purpose, I almost forgot to take it! Hence, the one corner of prosciutto that is folded up.

Heat 2 tablespoons of oil in a 12″ skillet over medium-high heat until it begins to shimmer.  Add the sage leaves to the skillet and cook until the leaves begin to change color and are fragrant, about 15 to 20 seconds.  Using a slotted spoon, remove the sage to a paper towel-lined plate and set aside.  Add half of the cutlets to the pan, prosciutto-side down, and cook until light golden brown, 2 to 3 minutes.  Flip and cook on the other side until golden brown, about 2 minutes more.  Transfer the chicken to a wire rack (set on a rimmed baking sheet) and keep it warm in the oven.  Repeat with the two remaining tablespoons of oil and cutlets.  Transfer these to the oven as well to keep warm while preparing the sauce.

One big tray of happiness right out of the oven.

Pour off the excess fat from the skillet and stir in the white wine, scraping up the fond.  Simmer until it reduces to about 1/3 cup, about 5 to 7 minutes.  Stir in the lemon juice and turn the heat to low and whisk in the butter, one tablespoon at a time.  Off heat, stir in the parsley and season with the salt and pepper.  Remove the chicken from the oven and place on a platter.  Spoon the sauce over the cutlets before serving.

This is a great buttery pan sauce.  And surprisingly, fairly light.

The one glaring mistake that I made was using too much sage.  While in the process of making it, I knew I was using far more than the recipe called for, but I went ahead with it because I bought a package of fresh sage specifically for it.  The other option was to throw it away.  I should have went with my first instinct and follow the recipe.  Other than that, I think it turned out really well.  With the cost of ingredients, I’m not going to be making this all the time, but I would like to make it again in the near future.  Using the proper amount of sage, of course.

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  1. September 25, 2012 at 8:25 pm

    This was one of the jacksonian favs at buca di beppo

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