Chicken cutlets with prosciutto and sage.
This recipe is inspired by "Saltimbocca alla Romana", a classic Roman dish. In this variation, chicken breast cutlets replace the traditional veal cutlets.
|1||chicken breasts, boneless, skinless, thinly sliced||300 g|
|1 tbsp||white flour (all purpose)||8 g|
|6 leaves||fresh sage||2 g|
|35 g||Parma ham/Prosciutto||3 slices|
|1 tbsp||olive oil||15 mL|
|2 tbsp||white wine||30 mL|
|1/4 cup||chicken broth, low-sodium||65 mL|
|2 tsp||butter, unsalted||9 g|
|ground pepper to taste [optional]|
Before you start
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
- Slice the breast horizontally into very thin cutlets. Flatten these cutlets using a rolling pin or meat pounder. Coat each cutlet with the flour; then shake off the excess. Place a leaf of sage on each piece and cover with a slice of prosciutto. Use a toothpick to keep the small sandwich together.
- Heat the oil in a pan. Working in batches, add a few cutlets at a time. Start with the chicken side down, and cook over high heat. After 3 min, turn to brown the prosciutto side. Deglaze with the wine. Lower the heat, cover, and cook 2 min. Season with a little salt (prosciutto is already fairly salty) and pepper to taste. Remove the cutlets from the pan and keep them warm. Repeat the operation with the remaining cutlets.
- Pour the broth into the pan, then cook over high-heat until reduced by half, about 1 min. Remove the pan from the heat, then stir in the butter until it has melted, about 30 sec.
- Place the cutlets on the warmed plates, remove the toothpicks, spoon the sauce over the cutlets then serve.
Nutrition Facts Table
per 1 Serving (170g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||0||serving|
|Grain Products :||¼||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1 ¾||servings|
ClaimsThis recipe is :
- Source of :
- Folacin, Iron, Magnesium, Pantothenic Acid, Potassium, Vitamin B1, Vitamin B2, Vitamin D, Vitamin E, Zinc
- Good source of :
- Vitamin B12, Vitamin K
- Excellent source of :
- Niacin, Phosphorus, Vitamin B6
- Free :
|Meat and Alternatives||5|