Saltimbocca alla Romana


Saltimbocca Alla Romana

SALTIMBOCCA ALLA ROMANA

This is a classic Italian dish that the Romans do best. It's usually made with veal but since it's hard to find in most stores i used chicken breast. Sage is one of my favorite herbs and pairs perfectly with the saltiness of the prosciutto. Only 7 ingredients, this dish packs a powerful flavor punch and is great served with roast potatoes or a mixed greens salad!

INGREDIENTS:

6 thinly sliced chicken breasts

12 sage leaves

2 tablespoons of butter

2 tablespoons of olive oil

6 slices of prosciutto

Salt & Pepper

Chopped parsley

  • Flatten the chicken breasts using a mallet until they are about 1/4 inch thick.

  • Lay them side by side and add prosciutto on top of each chicken breast with two sage leaves per chicken breast. Secure with toothpick.

  • Heat the olive oil and the butter in a large skillet over medium heat. Place each piece of chicken, prosciutto side down and cook for 3 minutes, until prosciutto is crisp and flip. Cook for two more minutes on the other side, or until chicken is golden.

  • Transfer the chicken to a serving platter, remove toothpicks and sprinkle with parsley and additional chopped sage (optional)

  • Eat!

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