Saltimbocca Alla Romana
Serves: 6
Camila Dooley
1 January 1970
Based on User reviews:
65
Spice
42
Sweetness
62
Sourness
45
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
Directions:
1
Carefully flatten the breasts with the smooth side of a meat mallet, in between 2 pieces of plastic wrap
2
Place 1 sage leaf and 1 slice of prosciutto on each chicken breast and spear them onto the breast with a wooden toothpick
3
In a large frying pan, melt 1 tablespoon of butter
4
Add the breasts and pan-fry 2 to 3 minutes on each side
5
Lightly season the breasts with salt and pepper
6
Remove breasts from pan and keep warm
7
Dilute the pan juices with 1/4 cup white wine and bring to a rapid boil
8
With a heat resistant whisk, dissolve 1 tablespoon of butter into the sauce
9
Season with salt and pepper and return the breast to the pan and heat them up quickly
10
Serve on a preheated platter and drizzle with the pan juices
11
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant
12
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results