Chicken Saltimbocca

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Saltimbocca, or “jump in your mouth,” is more like “jump right off the prep table into the pan and into your mouth in 20 minutes.” This is a delicious, easy-to-prepare dish, which can be made with pork, turkey, or veal as well as chicken. It is also fast to cook and can be finished right in front of your guests.

Michael dips the chicken first into flour mixed with cheese and then into egg beaten with a little oil, which makes a delicate, light coating. He serves the saltimbocca sauceless except for some juice squeezed out of a ripe lemon and accompanies it with spinach cooked in olive oil with garlic.

Ingredients

  • 4 organic, free-range fresh skinless, boneless chicken breast halves, about 6 ounces each
  • sea salt and freshly ground pepper
  • 12 large fresh sage leaves, stemmed
  • 6 thin slices prosciutto, cut crosswise in half
  • 1 cup all-purpose flour
  • ½ cup freshly grated Pecorino Romano cheese
  • 4 large eggs
  • ½ cup plus 2 tablespoons extra virgin olive oil
  • 1 recipe sautéed Spinach with Garlic
  • lemon wedges

Method

Slice each piece of chicken breast crosswise into 3 equal pieces. Spread a fingertip of cold water over each piece, put the pieces between sheets of heavy-duty plastic wrap, and pound out with a mallet until ¼ inch thick.

Lightly season the pieces of chicken with salt and pepper. Place a sage leaf and a slice of prosciutto on each, pressing the prosciutto into the chicken. Mix the flour and Pecorino cheese together. Beat the eggs with the 2 tablespoons of the olive oil in a shallow bowl.

Heat the remaining ½ cup oil in a large sauté pan over medium-high heat. Dip the saltimbocca pieces into the flour and cheese; shake off any excess. Then dip into the egg mixture and put them into the hot oil. Cook for 2 minutes on each side.

Serve the saltimbocca with the sautéed Spinach with Garlic and lemon wedges to squeeze over the chicken.

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