Saltimbocca Of Zucchini Recipes

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SALTIMBOCCA OF ZUCCHINI



Saltimbocca of Zucchini image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 23m

Yield 4 as a light main dish, 6 to 8 as a side dish or starter

Number Of Ingredients 11

2 pounds zucchini (each about 8 inches long and 1 1/2 inches in diameter work best)
Salt and freshly ground black pepper
8 thin slices prosciutto (about 1/4 pound)
Leaves from 1 bunch fresh sage (about 20 leaves)
1/3 pound fontina cheese, thinly sliced
3 eggs, lightly beaten with a fork
3/4 cup all-purpose flour
1/4 cup pure olive oil, plus more as needed
1 1/2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons freshly grated Parmesan
1 lemon, cut into wedges

Steps:

  • Cut each zucchini lengthwise into thin even 1/4-inch thick slices. (This is most easily done on a mandolin.) You will need 16 slices total. Lay them out in pairs on paper towels or a clean tea towel and season lightly with salt and pepper.
  • Arrange the prosciutto slices on half the zucchini slices so none hangs over the edges. Place 2 sage leaves on top. Place the cheese slices on top, taking the same precautions you did with the prosciutto. Finally, lay the remaining zucchini slices on top of each stack. Cover with paper towels or another clean tea towel, and press down firmly to extract moisture and firm the zucchini.
  • Pour the eggs into a deep plate. Season the flour with salt and pepper and put it on another plate. Pick up each zucchini stack by both ends and hold it securely closed as you dip it first in the egg and then dredge in the flour until evenly coated.
  • In a skillet large enough to hold at least 3 zucchini stacks at a time, heat the olive oil over medium-high heat until hot. Cook the zucchini, turning once, until golden brown, about 2 minutes on each side. Remove to a plate and keep warm until all are cooked. Add more oil by tablespoonfuls, if needed.
  • Add the remaining sage leaves to the hot pan and cook briefly until crisp. Arrange several crisped leaves on top of each saltimbocca. Serve with a sprinkling of parsley, a light dusting of Parmesan, and lemon wedges.

CHICKEN SALTIMBOCCA



Chicken Saltimbocca image

This is an original Italian recipe.

Provided by CHIARA

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
4 slices thinly sliced prosciutto
⅓ cup butter
1 cup white wine
4 slices provolone cheese

Steps:

  • Place 1 ham slice over each chicken breast and fasten with toothpicks. Melt butter in a medium skillet over medium high heat and fry chicken for 5 to 7 minutes, or until almost cooked through (juices run clear).
  • Pour wine over chicken and allow to evaporate; place 1 cheese slice over each chicken breast and cover skillet. Cook until cheese has melted, about 5 minutes.

Nutrition Facts : Calories 487.3 calories, Carbohydrate 2.6 g, Cholesterol 144.8 mg, Fat 31.2 g, Protein 36.7 g, SaturatedFat 17.3 g, Sodium 701.2 mg, Sugar 0.8 g

PORK SALTIMBOCCA



Pork Saltimbocca image

In Italy, 'saltimbocca' means 'jumps in the mouth.' This tender, juicy and delicious pork tenderloin is finished with a rich meaty sauce and will certainly please your palate.

Provided by Chef John

Time 2h35m

Yield 2

Number Of Ingredients 12

1 (1 1/4 pound) pork tenderloin
salt and freshly ground black pepper to taste
12 fresh sage leaves, or as needed
4 large, thin slices prosciutto
2 teaspoons all purpose flour for dusting
2 tablespoons olive oil
⅔ cup dry white wine
1 tablespoon butter
chopped pork trimmings (optional)
1 cup homemade or low-sodium chicken broth
½ cup water, or as needed
1 teaspoon unflavored gelatin

Steps:

  • Remove silvery membrane from surface of the tenderloin with a sharp knife. Reserve the trimmings. Trim off the small "head" pieces of the tenderloin where there is a natural separation; this is optional. Reserve.
  • Cut tenderloin in half crosswise to make 2 equal portions. Cut each half lengthwise in half to make 4 pieces. Transfer to a bowl; refrigerate while you start the sauce.
  • Chop the reserved trimmings very fine. Melt butter in a pot over medium-high heat until caramelized and nicely browned, 4 or 5 minutes. Stir in broth and gelatin. Stir in water. Cook and stir over medium or medium-low heat at a low simmer until liquid is reduced by half, about 1 1/2 hours. Add more water if it reduces too quickly.
  • Place pork sections between to pieces of plastic wrap. Pound to a thickness of about 1/4 to 1/8 inch thick. Remove top sheet of plastic wrap. Turn each piece over. Sprinkle generously with salt and pepper. Dust very lightly with about 2 teaspoons flour. Flip back over; sprinkle with black pepper only. Press 3 sage leaves onto surface of each piece of pork. Cover completely with prosciutto, cutting or tearing strips to fit. A bit of overlap is okay.
  • Place sheet of plastic wrap back over the pork and pound very lightly to make sure the prosciutto sticks to the pork. Transfer to a plate; cover with plastic wrap. Refrigerate until chilled, at least 30 minutes.
  • Strain pork broth into a bowl.
  • Place skillet over high heat; add olive oil. When olive oil is hot and shimmering, place pork pieces in the oil prosciutto side down. Cook about 3 minutes. Carefully turn pieces and cook another minute. Remove skillet from heat. Transfer pork to warm serving plates.
  • Blot excess oil from skillet with paper towels. Add wine and pork broth. Cook over high heat until mixture thickens and reduces by about half, 4 to 5 minutes.
  • Spoon hot sauce over pork sections.

Nutrition Facts : Calories 552.2 calories, Carbohydrate 5 g, Cholesterol 149.4 mg, Fat 29.7 g, Fiber 0.1 g, Protein 48.9 g, SaturatedFat 9.3 g, Sodium 486.9 mg, Sugar 1.2 g

CLASSIC SALTIMBOCCA



Classic Saltimbocca image

Categories     Quick & Easy     Wheat/Gluten-Free     Veal     Prosciutto     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 5

1 1/2 pounds veal scaloppine, pounded to 1/4-inch thickness
1/4 pound (about) thinly sliced prosciutto
1 large bunch fresh sage (with large leaves)
4 tablespoons (about) butter, divided
1 cup dry white wine

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.

ZUCCHINI BLOSSOM AND CHICKEN SALTIMBOCCA



Zucchini Blossom and Chicken Saltimbocca image

Provided by Lora Zarubin

Categories     Chicken     Low Cal     Dinner     Prosciutto     Potluck     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 6

12 zucchini blossoms, stems removed
2 skinless boneless chicken breast halves (about 1 pound total)
8 thin 6 1/2 x 3 1/2-inch slices prosciutto
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1/2 cup dry white-wine

Steps:

  • Gently rinse and dry zucchini blossoms.
  • Place each chicken breast between two 12-inch squares of parchment paper; using mallet, pound chicken to 1/4- to 1/3-inch thickness. Remove chicken from parchment paper and cut each breast in half lengthwise.
  • Season chicken with salt and pepper; top each with 3 zucchini blossoms. Wrap each chicken breast with 2 prosciutto slices, using toothpick to secure prosciutto and blossoms.
  • Melt butter with olive oil in heavy large skillet over medium-high heat. Add chicken, blossom side down, and sauté until browned, about 3 minutes per side. Add white wine and continue cooking until wine is reduced and thickens slightly, about 2 minutes longer. Season to taste with salt and pepper. Transfer chicken to serving platter. Remove toothpicks and pour sauce over chicken.

CHICKEN BREAST SALTIMBOCCA



Chicken Breast Saltimbocca image

Provided by Pierre Franey

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 whole, small, skinless, boneless chicken breasts, about 2 pounds
Salt to taste, if desired
Freshly ground pepper to taste
1/2 cup flour
3 tablespoons olive oil
4 tablespoons butter
3/4 cup Marsala wine
4 large thin slices prosciutto Cooked escarole (see recipe)

Steps:

  • Split the breasts in half lengthwise. Trim away all membranes, veins and cartilage.
  • Place the breast halves between sheets of plastic wrap and pound lightly with a flat mallet without breaking the flesh.
  • Sprinkle the halves with salt and pepper. Dredge lightly in flour and shake off excess.
  • Heat the oil in a heavy skillet large enough to hold the chicken pieces. Add the pieces in one layer and cook over high heat about 45 seconds or until golden brown on one side. Turn and cook about 30 seconds on the other side.
  • Heat the butter in another large skillet and add the chicken pieces after they are cooked.
  • Pour the Marsala over the chicken and turn the pieces in it. Arrange one slice of prosciutto on top of each piece. Cover and cook about one minute.
  • Spoon equal portions of escarole onto four hot serving plates. Top each with a serving of chicken and prosciutto.

Nutrition Facts : @context http, Calories 602, UnsaturatedFat 22 grams, Carbohydrate 14 grams, Fat 39 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 14 grams, Sodium 755 milligrams, Sugar 0 grams, TransFat 1 gram

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