Chicken Saltimbocca

Name: Chicken Saltimbocca
Cuisine: European, Italian, Mediterranean
Ingredients: ¼ cup plus ½ teaspoon all-purpose flour; 4 (4-ounce) chicken cutlets, ¼ inch thick, trimmed; Salt and pepper; 2 teaspoons minced fresh sage, plus 4 large fresh leaves; 4 thin slices prosciutto (1½ ounces); 2 tablespoons olive oil, plus extra as needed; 1 small shallot, minced; ⅓ cup chicken broth; ¼ cup dry vermouth or dry white wine; 1 tablespoon unsalted butter, chilled; 2 teaspoons minced fresh parsley; 1 teaspoon lemon juice

5 steps

Updated at: Sat, 20 Apr 2024 19:16:49 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories417.3 kcal (21%)

Total Fat25.4 g (36%)

Carbs19.5 g (7%)

Sugars4.7 g (5%)

Protein21.9 g (44%)

Sodium1102 mg (55%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

¼ cupall-purpose flour

chicken cutlets

1/4 inch thick, trimmed

salt

pepper

2 teaspoonsfresh sage

minced

4fresh leaves

large

4 slicesprosciutto

thin

2 tablespoonsolive oil

plus extra as needed

1shallot

small, minced

⅓ cupchicken broth

¼ cupdry vermouth

or dry white wine

1 tablespoonunsalted butter

chilled

2 teaspoonsfresh parsley

minced

1 teaspoonlemon juice

Instructions

Step 1

1. Spread ¼ cup flour in shallow dish. Pat chicken dry with paper towels and season with pepper. Working with 1 cutlet at a time, dredge cutlets in flour. Sprinkle 1 side of each cutlet with minced sage, then top with 1 slice prosciutto and press firmly to help it adhere.

Step 2

2. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add sage leaves and cook until leaves begin to change color and are fragrant, 15 to 20 seconds. Using slotted spoon, transfer fried sage leaves to paper towel-lined plate.

Step 3

3. Lay cutlets, prosciutto side down, in oil left in skillet and cook over medium-high heat until golden brown on first side, about 2 minutes. Flip cutlets and continue to cook until lightly browned on second side, about 1 minute; transfer to plate and tent loosely with aluminum foil.

Step 4

4. Pour off all but 1 teaspoon oil from skillet (or add more oil if necessary). Add shallot and cook over medium heat until softened, about 2 minutes. Stir in remaining ½ teaspoon flour and cook for 1 minute. Whisk in broth and vermouth, scraping up any browned bits. Bring to simmer and cook until sauce is slightly thickened and reduced to 1/ cup, 3 to 5 minutes.

Step 5

5. Return cutlets to skillet, prosciutto side up, along with any accumulated juices, and simmer until heated through, about 30 seconds; transfer cutlets to serving platter. Off heat, whisk butter, parsley, and lemon juice into sauce and season with salt and pepper to taste. Pour sauce over cutlets, garnish with fried sage leaves, and serve.