Chicken Saltimbocca with Mushroom and Pea Risotto

Katie and I decided to try something new this weekend. We dug into the Silver Spoon, and found the veal saltimbocca recipe. Finding veal in Larryville is both an expensive and disgusting experience, being that all of it looks like it should have been sold at least a week ago – c’mon people who run the meat dept, if its turned grey or shimmery, it needs to be thrown away. Anyway, we found Giada’s recipe for chicken saltimbocca and didn’t like the idea of spinach instead of the traditional sage, so we stuck with the Spoon’s recipe, but substituted chicken.

Basically you want chicken cutlets, pounded thin, about the size of a half slice of prosciutto. You’ll need several slices of prosciutto, and some fresh sage leaves.

The half slice of prosciutto is stacked on the chicken, and on top of the prosciutto is placed a couple of sage leaves. We grated just a little Parmesan cheese on top, then rolled/folded and toothpicked the saltimbocca together.

Melt 3/4 of a stick of butter in a pan, and sautee the saltimbocca until they are a nice golden brown and cooked through (170 on a meat thermometer). When the saltimbocca are finished, deglaze the pan with a half-glass of dry white wine and add a grind or two of pepper, and you’re rewarded with a lovely pan sauce.

These turned out really really well. I wish I had the presence of mind to take some photos.

We also made a simple mushroom and pea risotto from Giada’s “Everyday Italian” cookbook. We found that we needed more broth than the recipe called for, however.

I’m very very impressed with the saltimbocca. The sage and the chicken go wonderfully together, and the cooking method allowed a really nice carmelized/browned crust to form on the chicken, and it was really just outstanding.


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