Hen saltimbocca combines a few of our favourite issues–rooster, skinny slices of prosciutto, and cheese–to nice impact. Then a lemony, white wine pan-sauce will get drizzled on all the things. Better of all, it’s prepared in simply half-hour.
Hen saltimbocca is an Italian traditional made with prosciutto, cheese, sage, and a straightforward white wine pan sauce. It’s basically an Italian tackle rooster sous-chef, and it’s fairly beautiful in an old school sort of approach. It’s additionally on the desk in half-hour and fancy sufficient for particular events but straightforward sufficient for each day. You may perceive the enchantment.
Why Our Testers Cherished This
Our testers discovered this Italian rooster saltimbocca recipe was straightforward to make however very spectacular and liked that it was “scrumptious sufficient for firm.”
Jackie G. described it as “a lot greater than the sum of its components.” Makes you need to attempt it, doesn’t it?
Notes on Components
- Hen cutlets–You may have your butcher put together rooster cutlets for you, or you’ll be able to slice a rooster breast horizontally to create two skinny cutlets. It’s also possible to substitute the rooster with veal, if you happen to desire.
- Semolina–That is coarsely milled wheat, and is usually used for making pasta. You should utilize coarse or high-quality grind semolina for coating the rooster.
- Romano cheese–You may substitute Parmesan cheese, if you happen to desire a barely milder taste.
- Provolone–You may substitute Gouda or Fontina cheese, if you happen to desire.
- Dry white wine–Pinot grigio or sauvignon blanc are good selections for crisp, dry white wines. Keep away from candy wines, like Reisling, as they may make your pan sauce too candy.
The best way to Make This Recipe
- Pound the rooster to 1/4-inch thickness.
- Mix the semolina, Romano, parsley, salt, and pepper in a bowl. Dip every rooster cutlet within the egg wash, then dredge the rooster within the semolina combination.
- Fry the rooster cutlets. Soften the oil and butter in a big skillet, then organize the rooster in a single layer and fry till golden brown on one aspect.
- Flip the rooster and high with sage, prosciutto, and provolone. Proceed frying till the rooster is cooked by way of and the cheese is melted. Switch the rooster to warmed serving plates.
- Add wine and lemon juice to the skillet and simmer till lowered. Serve the white wine sauce with the rooster.
How do I pound rooster breast?
Pounding a rooster breast ensures sooner, extra even cooking. That is significantly useful with breasts, which will be fairly a bit thicker at one finish. First, trim any fats or membranes from the breast.
You may simply use a meals mallet to softly pound the meat till it’s even. No meat mallet? Simply slip the breast beneath a sheet of plastic wrap or inside a plastic bag and, once more, gently pound with a rolling pin, empty wine bottle, or perhaps a small skillet.
Can I exploit a special sort of cured meat as an alternative of prosciutto?
Certain. You should utilize different meats corresponding to pancetta, bacon, and even thinly sliced ham. Simply take care that the meat is thinly sliced and simply wraps across the rooster.
What ought to I serve with this?
Select some traditional Italian sides to serve along with your rooster, like risotto, polenta, or pasta. Roasted asparagus would additionally pair properly with the dish.
What wine pairs nicely with rooster saltimbocca?
For those who desire crimson wine, a fruity pinot noir or barbera is beautiful. If white wine is extra to your liking, orvieto bianco or pinot grigio are fantastic selections.
Useful Ideas
- For a veal saltimbocca variation, substitute the rooster cutlets with 4 veal cutlets.
- Leftover rooster saltimbocca will be saved in a sealed container within the fridge for as much as 3 days. To reheat, place in a 300°F oven till warmed by way of.
Extra nice rooster cutlet recipes
☞ For those who make this recipe, or any dish on LC, take into account leaving a evaluate, a star ranking, and your greatest picture within the feedback beneath. I really like listening to from you.–David
Hen Saltimbocca
Primarily an Italian rendition of rooster sous-chef, rooster saltimbocca is solely cutlets, cheese, prosciutto, and a stunning pan sauce. And it is on the desk in half-hour.
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Pat the rooster dry. Place it between 2 sheets of parchment paper and pound it to 1/4-inch (6-mm) thickness.
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In a small bowl, combine collectively the semolina, Romano, parsley, salt, and pepper.
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Working with 1 cutlet at a time, dip it within the egg wash, turning to coat each side. Maintain it above the bowl to permit any extra to drip off after which dredge it within the semolina combination, turning and urgent to coat every cutlet completely. Place the breaded cutlets on a plate.
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Warmth the butter and oil in a sauté pan over medium warmth. When the butter has melted, add the breaded cutlets and prepare dinner till the underside is golden, 3 to 4 minutes.
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Flip the cutlets and place 3 sage leaves on high of every cutlet and high with 1 slice prosciutto and 1 slice provolone. Prepare dinner simply till the underside is golden, about 2 minutes. Switch to heat serving plates.
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Maintain the pan over medium warmth and punctiliously pour within the wine and squeeze within the juice from 1 lemon wedge. Simmer and scale back barely till you’ve gotten about 1/4 cup. Style and, if desired, season with salt and pepper to style. (Consider the completed dish will likely be a lot salty from the cheese and prosciutto.)
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Pour the sauce across the cutlets, sprinkle with parsley if desired, and serve with lemon wedges for squeezing.
- Veal saltimbocca variation–Change the rooster cutlets with 4 veal cutlets.
- Storage and reheating–Leftover rooster saltimbocca will be saved in a sealed container within the fridge for as much as 3 days. To reheat, place in a 300°F oven till warmed by way of.
Serving: 1portionEnergy: 1273kcal (64%)Carbohydrates: 49g (16%)Protein: 93g (186%)Fats: 72g (111%)Saturated Fats: 32g (200%)Polyunsaturated Fats: 7gMonounsaturated Fats: 28gTrans Fats: 1gLdl cholesterol: 571mg (190%)Sodium: 945mg (41%)Potassium: 1441mg (41%)Fiber: 3g (13%)Sugar: 2g (2%)Vitamin A: 1621IU (32%)Vitamin C: 18mg (22%)Calcium: 482mg (48%)Iron: 6mg (33%)
For those who make this recipe, snap a photograph and hashtag it #LeitesCulinaria. We’d like to see your creations on Instagram, Fb, and Twitter.
Recipe Testers’ Evaluations
For those who make this recipe, snap a photograph and hashtag it #LeitesCulinaria. We might like to see your creations on Instagram, Fb, and Twitter.
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