Traditionally, Saltimbocca is made using thinly sliced tender veal, topped with a sage leaf and slice of prosciutto, all coated in flour and seared in a pan. But today we experimented with this formula to see if we could still achieve the “jump in your mouth” sensation. (AKA.. saltimbocca).
There is one element of the traditional dish from which we could not waver…that being the inclusion of Italian prosciutto. Unlike cured hams made elsewhere, Italian prosciutto has a distinctive sweetness which balances the flavours and adds an element of savoir faire to this dish.
You can also add Marsala, a sweet Italian fortified wine, available to purchase from most liquor stores. Capers also make a great addition to this recipe as an optional ingredient, just add them during the deglazing stage of this recipe.
If you wish to make this Saltimbocca recipe gluten free, switch the flour over to a fine rice flour.
We like to serve our Saltimbocca over a polenta or potato mash with a side of steamed green string beans.
Preparation time is approximately 30 minutes.
What you will need:
2 chicken breasts
1 cup plain flour
300ml white wine
150 grams finelyy sliced parma ham (prosciutto)
8-12 sage leaves
2 x 50gram pieces of butter
1/2 cup olive oil
Salt & Pepper to season
How to prepare:
Slice the chicken breast horizontally, approximately 1.5 thick.
Lay the chicken pieces flat, between two sheets of baking paper. Beat evenly with a mallet.
Tip the flour onto a large dinner plate, and season lightly with salt and pepper. Remember that the prosciutto (and capers, if you are using them) adds a substantial amount of salt to the dish.
Coat the chicken pieces in the flour.
Heat a frying pan. Once it is hot, add one pice of butter and 1/4 cup of olive oil.
When the butter is bubbling in the fry pan, reduce the heat to medium and add a few of the chicken slices and cook.
Turn over once chicken pieces have slightly browned. Once cooked remove from pan and lay onto a baking tray. continue to cook the remaining chicken.
Place a slice of prosciutto over each piece of chicken and top with a sage leaf.
Using the same fry pan on high heat, add 50-60 grams of butter and remaining olive oil. Once the butter has melted, carefully pour in the wine and deglaze the pan. Cook until the alcohol has simmer off and you are left with a buttery sauce. (approx 2 minutes)
Pour the glaze over the chicken and set under a hot grill until the the prociutto turns crispy.
Serve with your favorite sides.