SALTIMBOCCA DI POLLO ALLA ROMANA (PROSCIUTTO-STUFFED CHICKEN BREAST ROULADES)
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
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 ROMANA
Steps:
- Slice the cutlets in half and pound each cutlet 1/4-inch thick. Sprinkle each cutlet with salt and pepper on one side only; do not salt the side the prosciutto will be on or it will become too salty. Using a toothpick, secure a slice of prosciutto and a sage leaf on top of each cutlet.
- Add the flour to a plate, sprinkle with salt and pepper and whisk together. Dredge each cutlet through the flour, shaking to get rid of the excess flour.
- In a 12-inch skillet, melt the butter in the olive oil over medium-high heat. Then add 4 cutlets, prosciutto-side down, into the pan. Cook about 3 minutes on each side. Add the wine to the skillet and cook until the sharp smell of the wine is cooked off, about 3 minutes. Repeat with the remaining cutlets using a clean skillet. Serve the cutlets on a large platter and drizzle with the sauce. Garnish with fresh sage.
SALTIMBOCCA ALLA POLLO
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
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
SALTIMBOCCA ALLA ROMANA
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 ALLA POLLO
Saltimbocca translates to 'jump in your mouth' from Italian, and these Chicken breasts surely do!
Provided by Sue
Categories Pork Recipes
Time 45m
Yield 6
Number Of Ingredients 12
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 601.3 calories, Carbohydrate 5.7 g, Cholesterol 147.7 mg, Fat 43.2 g, Fiber 0.5 g, Protein 38.5 g, SaturatedFat 16.1 g, Sodium 1571.8 mg, Sugar 0.5 g
CLASSIC SALTIMBOCCA
Categories Quick & Easy Wheat/Gluten-Free Veal Prosciutto Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 250°F. Sprinkle veal on both sides with salt and pepper. Top each with 1 prosciutto slice and 1 sage leaf.
- Melt 1 1/2 tablespoons butter in heavy large skillet over high heat until foaming. Working in batches and adding more butter as needed (reserving 1 tablespoon), cook veal in single layer, prosciutto side down, until brown, about 1 minute. Using spatula, carefully turn veal over, keeping sage leaf intact. Cook until brown, about 1 minute longer. Transfer to rimmed baking sheet; keep warm in oven.
- Add wine to pan drippings in skillet; cook over high heat until liquid is reduced by 1/3, scraping up browned bits, about 2 minutes. Add any juices from baking sheet. Swirl in remaining 1 tablespoon butter. Transfer veal to platter, pour sauce over, and serve.
CHICKEN SALTIMBOCCA ALLA ROMANA
This wonderful recipe produces tender chicken cutlets wrapped with thin slices of Prosciutto di Parma topped with fresh sage leaves in a white wine reduction sauce. It's pretty easy to prepare and produces wonderful results.
Provided by Cookin in NJ
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken cutlet on a cutting board and cover with a sheet of plastic wrap. Gently evenly pound the cutlet to 1/4 of an inch thick.
- Season both sides of the cutlets with salt and pepper.
- Place 2 sage leaves on each cutlet and top with prosciutto.
- Cover the cutlets with a sheet of plastic wrap and use the meat mallet to lightly pound each cutlet to adhere the sage and prosciutto to the chicken.
- Heat a large saute pan over medium-high heat.
- Add butter and oil and heat through.
- Place the chicken cutlets in the pan prosciutto-side down and cook until crisp, about 2 minutes.
- Turn the cutlets over and cook until done, about 1 minute more.
- Transfer the cutlets to a platter and tent with aluminum foil.
- Return the pan back to the heat and add the wine, scraping up any browned bits for them bottom.
- Cook until the wine has reduced by half. Add the cutlets back to the pan to warm through and coat well with the sauce, serve immediately.
- Enjoy!
Nutrition Facts : Calories 160.1, Fat 15.4, SaturatedFat 6.4, Cholesterol 22.9, Sodium 2.8, Carbohydrate 0.8, Sugar 0.3, Protein 0.1
More about "saltimbocca alla pollo recipes"
CHICKEN SALTIMBOCCA RECIPE - LIDIA BASTIANICH | FOOD
From foodandwine.com
5/5 (352)Category Meat + Poultry
- Season the chicken with salt and pepper. Place 2 sage leaves on each breast. Top with a slice of prosciutto, trimming it to fit. Press the prosciutto to help it adhere to the chicken. Dust the chicken with flour, shaking off the excess.
- Heat a large skillet. Add the oil and 2 tablespoons of the butter. Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes. Turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute. Transfer the chicken to a plate; repeat with the remaining chicken. Pour off any fat and wipe out the skillet.
- Add the remaining butter to the skillet. Add the wine and cook over high heat until reduced by half, 2 minutes. Add the stock and bring to a boil. Cook until reduced by half, 3 minutes.
- Return the chicken to the skillet, prosciutto side up, and simmer over moderate heat until the chicken is cooked through, about 2 minutes; season with salt and pepper. Transfer the chicken to plates, pour the sauce on top and serve.
PORK SALTIMBOCCA - THE MASTIFF'S KITCHEN
From themastiffskitchen.com
PORK SALTIMBOCCA ALLA ROMANA - JUST A LITTLE BIT OF BACON
From justalittlebitofbacon.com
SALTIMBOCCA ALLA POLLO | RECIPE | SALTIMBOCCA, RECIPES, POLLO RECIPE
From pinterest.com
EASY SALTIMBOCCA ALLA ROMANA WITH CHICKEN, PROSCIUTTO AND SAGE
From thechiappas.com
CHICKEN SALTIMBOCCA ALLA ROMANA | THE LEMON APRON
From thelemonapron.com
SALTIMBOCCA ALLA ROMANA RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
SALTIMBOCCA ALLA ROMANA: THE ORIGINAL RECIPE
From sanpellegrinofruitbeverages.com
THE ORIGINAL RECIPE FOR SALTIMBOCCA ALLA ROMANA
From lacucinaitaliana.com
SALTIMBOCCA ALLA POLLO - BIGOVEN.COM
From bigoven.com
SALTIMBOCCA ALLA ROMANA RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
HOW TO MAKE SALTIMBOCCA - GREAT ITALIAN CHEFS
From greatitalianchefs.com
THE BEST PORK SALTIMBOCCA ALLA ROMANA – JUMP INTO IT! | EASY …
From paggipazzo.com
SALTIMBOCCA ALLA ROMANA: TRADITIONAL SALTIMBOCCA RECIPE - EATALY
From eataly.com
SALTIMBOCCA ALLA POLLO - PORK
From worldrecipes.org
SALTIMBOCCA ALLA ROMANA - FLAVOR OF ITALY
From flavorofitaly.com
VEAL SALTIMBOCCA ALLA ROMANA - RECIPES FROM ITALY
From recipesfromitaly.com
SALTIMBOCCA ALLA ROMANA, THE TRADITIONAL RECIPE | STELLA
From aiafoodusa.com
HOW TO MAKE AUTHENTIC SALTIMBOCCA ALLA ROMANA IN 5 STEPS
From strictlyrome.com
PORK SALTIMBOCCA ALLA ROMANA | AKIS PETRETZIKIS
From akispetretzikis.com
SALTIMBOCCA ALLA POLLO RECIPES - FOOD NEWS
From foodnewsnews.com
SALTIMBOCCA - TRADITIONAL AND AUTHENTIC ITALIAN RECIPE
From 196flavors.com
SALTIMBOCCA | RECIPE | KITCHEN STORIES
From kitchenstories.com
SATURDAY COOKING: POLLO ALLA SALTIMBOCCA – REAL TEACHING
From mrfornalesblog.com
ONE PAN SALTIMBOCCA ALLA ROMANA RECIPE - BBC FOOD
From bbc.co.uk
SALTIMBOCCA ALLA POLLO (ITALIAN CHICKEN ESCALOPES) RECIPE
From crecipe.com
HOW TO MAKE SALTIMBOCCA ALLA ROMANA - MAMMA MIA CHE BUONO
From mammamiachebuono.com
SALTIMBOCCA ALLA ROMANA RECIPE - EATALY
From eataly.ca
SALTIMBOCCA ALLA ROMANA (ROMAN-STYLE VEAL CUTLETS) - ITALIAN …
From giallozafferano.com
SALTIMBOCCA ALLA ROMANA | THE RECIPE HUNTERS IN ITALY
From therecipehunters.com
ROMA SALTIMBOCCA DI POLLO – WHAT'S FOR DINNER, DOC?
From whatsfordinnerdoc.com
SALTIMBOCCA ALLA POLLO | RECIPE | RECIPES, SALTIMBOCCA, POLLO RECIPE
From pinterest.com
BEST COOKING BUTTER RECIPES: SALTIMBOCCA ALLA POLLO
From worldbestbutterrecipe.blogspot.com
SALTIMBOCCA ALLA POLLO FOOD- WIKIFOODHUB
From wikifoodhub.com
SALTIMBOCCA ALLA POLLO PHOTOS RECIPE
From crecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #main-ingredient #preparation #poultry #chicken #meat
You'll also love