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Recipe of the Week: Chicken Scaloppine Saltimbocca alla Romana

September 3, 2019
By CHEF LORETTA PAGANINI , Island Reporter, Captiva Current, Sanibel-Captiva Islander

The Eternal city of Rome in Italy is a fantastic city to visit. I love getting lost in the city's ancient history by visiting sights and monuments, but what I enjoy the most is its people. Romans are always friendly and jovial and always ready to feed you. This is a popular dish found in the casual wine bars "enoteche" in Rome. The word saltimbocca means "jumps in your mouth." The great ingredient combination of sage, prosciutto and chicken makes this dish a perfect pairing with a fruity white wine. Serves eight. (Chef tip: Partly freeze the chicken breasts before you slice them to make the scaloppine; it will make your task so much easier.)

8 chicken scaloppine cutlets

1/4 pound thinly sliced prosciutto di Parma

Article Photos

Chef Loretta Paganini

1 tablespoon fresh sage

2 large eggs

1 tablespoon whole milk

1/2 cup all purpose flour

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 tablespoons olive oil

2 tablespoon unsalted butter

1/4 cup dry white wine

1/4 cup chicken stock

Pound the chicken with a flat mallet to 1/4-inch thickness. Whisk the eggs and milk in a large bowl, season with salt and pepper. Mix flour with salt and pepper in medium bowl. Top chicken with a slice of prosciutto and a sage leaf. Dip prepared chicken slices in the egg mixture then coat in the flour mixture. Refrigerate until ready to use.

Heat olive oil in heavy large skillet over medium heat. Add prepare chicken scaloppine. Cook for five minutes. Turn chicken over and cook until cooked through. Transfer chicken to a plate and keep warm.

Deglaze the pan with wine and broth; boil until reduced, about 10 minutes. Add butter to skillet; whisk until melted. Season sauce to taste with salt and pepper.

Return chicken to skillet to coat with sauce.

 
 

 

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