Chicken Saltimbocca alla Romana | The Lemon Apron

Ingredients · 3-4 chicken thighs, about 1 to 1 1/2 lbs · salt and pepper · 1/3 cup cornstarch or arrowroot starch · 8 thin large slices of ... SkiplinksSkiptoprimarynavigationSkiptocontentSkiptoprimarysidebarSkiptofooter MainnavigationThisisoneofthoserecipesthatisastudyincontrasts. Suchsimpleingredients,andyetsuchasparkleinyourmouth. NowonderthattheItaliannameSaltimboccatranslatesas‘Jumpinyourmouth’!Ahappythinghappenswhenflavourfultenderprosciuttocrispsuparoundatendercutletofchicken(ortraditionallyveal)andbrilliantlywoodsysageistrappedundertheprosciutto. Alovelybutter,wineandsagesauceisallthatisrequiredtofinishthissimplebutnotsimpledish. WhyUseChickenThighs Theoriginalrecipeusesveal. Hereissomehistoryonthedish.Mostofusprobablydon’thavevealinthefridgeorfreezer,andmanyalsochoosenotto. Ifeelthatchickenthighsvschickenbreastsarecloserinflavour,sincethedarkmeatofthighsdoeshavethatlittlebitmoreearthyflavour. Gettingskinless,bonelessthighsissoeasythesedays. Andofcourse,thereisthecostfactor,withthighsbeingabitmorebudgetfriendlythanbreasts. Allyouwillneedtodoiscutthethighsintotwopieces,andthenpoundthembetweentwolayersofwaxpaperwithameatmallet. Youwantthemasthinaspossible,nomorethan1/4inchthick. IfyouarekeenonFoodPrepdays,whynotpickupthighswhentheyareonsale,andprepallsortsofthighsthisway:poundthem,laythemoutonwaxpaper,layeringthetwoandthenplacingtheminafreezerbag.Ifneededyoucanbutterflyanypiecesthatarethicker,tohelpforeasierpounding.ThiswayyouwillalwayshavethighsreadyforeitherthiswonderfulSaltimbocca,oryoucanusethemforSchnitzelorParmigiana!Seemyrecipeforboth,righthere! HowtoPreptheThighs Oncepounded,youwillsprinkleeachsidewithsaltandpepper(butdon’tgocrazywiththesalt,thereissomeintheprosciuttoaswell)andthendusteachsidelightlywithcornstarch. Thiswillgivethemalovelycrispcrustastheysautéintheskillet. Thenit’stimeforthesageandprosciutto. Youwillbeusinganentirebunchofsagefortherecipe,sochoosethelargestleavestolayontopofthecornstarchdustedthighs.(ofcourse,iftheleavesareonthesmallerside,feelfreetousetwo).Thenyouwillwrapasliceofprosciuttoaroundtheentirethigh,trappingthesageleaf. Tucktheendsfirmly,sothattheywon’tslipoutwhenthethighsaresetintothehotskillet. AsfortheProsciutto,chooseagoodtenderProsciuttodiParma,bothforflavour,andnotanunnecessaryamountofsalt. Youonlyneedeightslices,sochoosethebestyoucanfind.   Somerecipescallforonlyonesliceontop,andatoothpicktoholdtheprosciuttoandsagetothemeat. Ireallydon’tlikethetoothpickstickingoutontop,soIwouldratherwrapthesageleafneatlyinbetweentheprosciuttoandthighmeat. Itmaybeavisualthing,butIthinkitmakesadifference.PlusIreallydon’tlikepullingouttoothpicksfromfoodonmyplate! Thenitisaquicksautéinoliveoil. Startwiththesidethatdoesn’thavethesageleafdown. Afteraboutthreeminutes,youwillflipandsautéthesagesideforaboutanotherminuteortwo. Becausethemeatissothin,itwillbecookedthroughbythetimefourorfiveminutesisdone. Theprosciuttowillhavecrispedupbeautifullyandthethighswillhavealightlycrispedqualitythankstothecornstarch. FinishwithaWineSageSauce Removethethighstoabakingsheetina300Foventokeepwarmwhileyouquicklymakeasagesauceintheskillet. Addtheremainingsageleavesintotheoil,alongwithbutter. Oncethebutterhasfoamedandeverythinghasswirledaroundtheleaves,getreadytoremovethecrispedleavestoaplate. Thenyouwilladdwineandstock(IuseTurkeystockforamoreintenseflavour,butfeelfreetousechickenstock)andreduceitalltillalovelyaromaticsauceisforming. Afinalpatofbutterwillgetaddedtoemulsifyandhelpthesaucetothicken. Tasteandseasonwithsaltandpepperasdesired.Addtheleavesbackinandservethisoverthethighs. Youcanservethethighsonaplatterwiththesauce.   WhattoServewithSaltimbocca SimplegreensandacarballalltheseflavourfulSaltimboccathighsneed. Whetheritisbeans,brusselssprouts,broccoli,kaleorchard,allofthesecaneasilybesteamedorsautéedorevenroasted. Addsometoastednuts,andalittleoftheWineSageSauce,andthegreenswillbeamazing. Roastedpotatoes,saffronrice,evenalemonrisottowouldbegreatwiththisdish.  Thisistheperfectdishtomakewhensageisinseason. Itisn’tanafterthoughtoroptionalherb.Itreallyisthestarofthisdish. AnditallsingsAutumnisless“inyourface”manner! LoveJen Print ChickenSaltimboccaallaRomana ThisRomanbistrodishismademoreaccessiblewithpoundedchickenthighsforextrajuicyflavour.Tenderqualityprosciuttoandfreshsageleavesarewrappedaroundthethethighsandtheneverythingissautéedtillcrispy.Finishwithasagewinesauceforabrilliantlyeasyweekdaymealthatistotallycompanyworthy. Course MainCourse Cuisine Italian Keyword chickenthighs,prosciutto,sage PrepTime25minutes CookTime15minutes Servings4 Ingredients 3-4 chickenthighs, about1to11/2lbs saltandpepper 1/3 cup cornstarchorarrowrootstarch 8 thinlargeslicesofprosciutto, doubleiftheslicesaren'tlargeenoughtowraparoundthethighs 1 bunchoffreshsage, 8ofthelargestleavessetaside 3 tbsp oliveoil 4 tbsp butter, divided 1/2 cup drywhitewine 1/2 cup chickenorturkeystock Instructions Placeabakingsheetonthecentrerackoftheovenwarmedto300F. Slicethethighsinhalf,andtrimawayanyexcessfatorskin Placeeachpiecebetweenwaxpaperandpoundouttoa1/4inchthickness,nothicker.Placeonaplatetillallaredone Placethecornstarchintoapieplate.Oneatatime,coateachcutletwithathincoatingofthecornstarch,shakingoffanyexcess. Oneatatime,placethecutletsonacuttingboard,andplaceoneleafontothemiddleofthecutlet.Takeonepieceofprosciuttoandwrapitaroundthesageandchicken,withtheendstuckedaroundontheoppositesideofthesageleaf.Iflargeenoughtheendsmayevencomebacktothefront.Ifneeded,useasecondslicetototallywrapthethigh.Finishwithallthecutlets. Inalargenon-stickskilletheat2tbspoftheoliveoiland1tbspofbutterovermediumhighheat.Oncehot,placeasmanycutletsaswillfiteasilyintotheskillet,withthesagesidefacingup.Cookfortwotothreeminutesorabitlonger,untiltheprosciuttoiscrisped,andthethighhastakenoncolour.Turnoverandsautéthetopsideforaboutoneminute,oruntilthemeatiscookedthrough,itshouldbe165F.Nomorethan5minutesshouldbeneeded. Transferthefinishedcutletstothebakingsheetandcontinuetillallthecutletsaresautéed,usingtheremainingoilifneeded. SageWineSauce Reducetheheattomediumandaddtheremainingsageleavestotheskillet.Addtwotbspofbutterandheatittillitissizzlingandfoaming.Assoonasthesageleavesarecompletelycookedandslightlycrispyremovewithaslottedspoontoaplate. Addthewineandcookfortwominutes,reducingit.Addthestockandreduceforanothertwominutes.Addtheremainingtbspbutterandwhiskitthrough,helpingthesaucetothickenslightly.Seasonwithsaltandpepperasdesired.Returnthesageleavestothesauce. PlacetheSaltimboccaontoaservingplatterandspoonsomeofthesauceoverthecutlets.Servetherestofthesauceonthesideoroveranyvegetablesandpotatoesorriceyoumaybeserving. RecipeNotes Dependingonthesizeofthethighs,youmayneedonlythreetofeedfourpeople.Orevenless.Butbettertomakemorethanneeded,thannotenough!Theykeepwellandcanberewarmedeasilythenextdayinaskilletsetovermediumlowheat.Ifyouneedmoresauce,youcanactuallystartfromscratchafteryouhavere-warmedtheleftovercutlets. RecipeisariffontheoneinMimiThorisson'sbook,OldWorldItalian   Related «BrûléedAppleButterCustardPieBrownButterHoneynutSquashCake»ReaderInteractions LeaveaReplyCancelreplyYouremailaddresswillnotbepublished.Requiredfieldsaremarked* RecipeRating RecipeRating CommentName* Email* Website Notifymeoffollow-upcommentsbyemail.Notifymeofnewpostsbyemail. PrimarySidebarFollowTheLemonApron AboutJennifer@TheLemonApron mystory...readmore. InThePantry BaconDoubleCheeseburgerPasta ClassicEggSaladSandwichwithPickle SummerTriflewithBerries RhubarbFoolwithVanillaMeringues 1 2 3 … 11 › GetTheLemonApron’sNewsletter! Leavethisfieldemptyifyou'rehuman: InstagramFeed RhubarbRecipesRock! 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