
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.
??? | chicken breasts, boneless, skinless, thinly sliced | ??? | |
??? | white flour (all purpose) | ??? | |
??? | fresh sage | ??? | |
??? | Parma ham/Prosciutto, thinly sliced | ??? | |
??? | toothpicks | ??? | |
??? | olive oil | ??? | |
??? | white wine | ??? | |
??? | salt [optional] | ??? | |
??? | ground pepper to taste [optional] | ??? | |
??? | chicken broth | ??? | |
??? | butter, unsalted | ??? |
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
per 1 serving (170 g)
Amount % Daily Value |
Calories 270 |
Fat 11 g 16 % |
Saturated
3.2 g
17 % |
Cholesterol 90 mg |
Sodium 350 mg 14 % |
Carbohydrate 4 g 1 % |
Fibre 0 g 2 % |
Sugars 0 g |
Net Carbs 4 g |
Protein 39 g |
Vitamin A 4 % |
Vitamin C 0 % |
Calcium 3 % |
Iron 13 % |
Food Group | Exchanges |
---|---|
Starches | 0 |
Meat and Alternatives | 5 |
Fats | 1 ½ |
I pretty much followed the recipe except for I cooked all the chicken in batches then deglazed and added the chicken stock, & butter. It cooked very quickly and I placed the cooked chicken on the warm plate (plates in toaster oven on 'keep warm') while I cooked the remainder. We served with gnocci, ceasar salad and a nice white Chateau de Nages.
This went over really well. The guys loved it.
Tasty recipe, I made the gluten free option with cornstarch and it turned out great.