4 serves – 30 min
This dish can be translated as “jump in your mouth”since it’s quick, easy and delicious!
It can be made with chicken, veal or beef.
| INGREDIENTS Saltimbocca 4 Chicken Cutlets (about 6 ounces each) 8 large fresh sage leaves 8 thin slices prosciutto 1 cup chicken broth, hot ¼ stick of unsalted butter Salt & freshly ground pepper, to taste Green beans and tomatoes 2 teaspoons extra-virgin olive oil 1 pound green beans, trimmed 2 cloves garlic, minced 1½ cups halved cherry tomatoes 1/2 cup vegetable broth, hot Salt & freshly ground pepper, to taste Vinaigrette dressing 6 spoons organic balsamic vinegar 2 spoons extra-virgin olive oil EQUIPMENT Skillet Chef’s knife meat mallet parchment paper whipper or whisk | DIRECTIONSSaltimbocca- If chicken breast are thick, slice them horizontally with a sharp knife.
Lay the cutlets between 2 sheets of wax paper and with flat side of a meat. They should 1/2-inch thick. Sprinkle with salt and pepper.
- Put 2 large (or 5 small) sage leaves on top of each cutlet.
Wrap 2 slices of prosciutto around each cutlet, so the sage will stay in place
- Heat the butter in a large skillet over medium heat. Add the cutlets, starting with the side where the sage is. Cook until no longer pink in the center, about 2 minutes per side. Add broth and cook for 5 min on low heat.
If your skillet is not big enough, cook half of the cutlets (with half of the butter), then transfer them to a platter and cover them to keep them warm. Repeat with remaining half butter and remaining 2 cutlets.
- simmer the sauce until reduced. Can add more butter to make it creamier.
- transfer the cutlets and the sauce in a platter. Cover them. Keep some sauce for the side dish
Green beans and tomatoes- Heat oil in the skillet used to cook the Saltimbocca, over medium heat. Add garlic and immediately half of the vegetable broth. Simmer for 1 minute.
- Add Green beans and cook for 3 minutes. Add remaingi broth and salt and pepper. Cook for 1 min
- add cherry tomatoes and cook for 1 min, until they start to break down.
Vinaigrette dressing- prepare the vinaigrette right before serving the dish
- combine the oil and the balsamic vinegar in a containier like a jar
- use a milk frother or a whisk to incorporate the ingredients for about 3 min, until it becomes creamy
- Taste the vinaigrette to make sure you like it, add more oil or more vinegar according to your taste
Serving- Plate Saltimbocca then the green beans & tomatoes on a warm flat plate
- Make sure the sauce for the Saltimbocca is hot. Spoon the sauce over the Saltimbocca
- Drip the vinaigrette over the green beans & tomatoes.
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