SALTIMBOCCA RECIPE RECIPES

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SALTIMBOCCA ALLA ROMANA RECIPE | TYLER FLORENCE - FOOD NETWORK



Saltimbocca Alla Romana Recipe | Tyler Florence - Food Network image

Provided by Tyler Florence

Categories     main-dish

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 10

4 (5-ounce) thinly sliced veal cutlets (scallopini)
4 slices thinly sliced prosciutto
8 fresh sage leaves, plus more for garnish
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 tablespoons dry white wine
1/4 cup chicken broth
Lemon wedges, for serving

Steps:

  • Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Gently flatten the cutlets with a rolling pin or meat mallet, until the pieces are about 1/4-inch thick and the prosciutto has adhered to the veal. Remove the plastic wrap and lay a couple of sage leaves in the center of each cutlet. Weave a toothpick in and out of the veal to secure the prosciutto and sage. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to combine. Dredge the veal in the seasoned flour, shaking off the excess.
  • Heat the oil and 1 tablespoon of the butter and in a large skillet over medium flame. Put the veal in the pan, prosciutto-side down first. Cook for 3 minutes to crisp it up and then flip the veal over and saute the other side for 2 minutes, until golden. Transfer the saltimbocca to a serving platter, remove the toothpicks, and keep warm.
  • Add the wine to the pan, stirring to bring up all the delicious flavor in the bottom; let the wine cook down for a minute to burn off some of the alcohol. Add the chicken broth and remaining tablespoon of butter, swirl the pan around. Season with salt and pepper. Pour the sauce over the saltimbocca, garnish with sage leaves and lemon wedges; serve immediately.

CHICKEN SALTIMBOCCA RECIPE - LIDIA BASTIANICH | FOOD & WINE



Chicken Saltimbocca Recipe - Lidia Bastianich | Food & Wine image

Chef Way The chefs at Felidia in New York City wrap boned quail in speck (smoked prosciutto) and pan-roast it until succulent.Easy Way Replace the quail with pounded chicken breasts; cover one side of the chicken with prosciutto and sear in a pan. More Fast Chicken Recipes

Provided by Lidia Bastianich

Categories     Meat + Poultry

Total Time 40 minutes

Yield 4

Number Of Ingredients 9

Four 6-ounce skinless, boneless chicken breast halves, butterflied and lightly pounded
Salt and freshly ground pepper
8 large sage leaves
4 thin slices prosciutto di Parma
All-purpose flour, for dusting
2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter, cut into tablespoons
1/4 cup plus 2 tablespoons dry white wine
1 cup chicken stock or low-sodium broth

Steps:

  • Season the chicken with salt and pepper. Place 2 sage leaves on each breast. Top with a slice of prosciutto, trimming it to fit. Press the prosciutto to help it adhere to the chicken. Dust the chicken with flour, shaking off the excess.
  • Heat a large skillet. Add the oil and 2 tablespoons of the butter. Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes. Turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute. Transfer the chicken to a plate; repeat with the remaining chicken. Pour off any fat and wipe out the skillet.
  • Add the remaining butter to the skillet. Add the wine and cook over high heat until reduced by half, 2 minutes. Add the stock and bring to a boil. Cook until reduced by half, 3 minutes.
  • Return the chicken to the skillet, prosciutto side up, and simmer over moderate heat until the chicken is cooked through, about 2 minutes; season with salt and pepper. Transfer the chicken to plates, pour the sauce on top and serve.

More about "saltimbocca recipe recipes"

PORK SALTIMBOCCA - ALLRECIPES
In Italy, 'saltimbocca' means 'jumps in the mouth.' This tender, juicy and delicious pork tenderloin is finished with a rich meaty sauce and will certainly please your palate.
From allrecipes.com
Reviews 4.4
Total Time 2 hours 35 minutes
Category Meat and Poultry, Pork, Pork Tenderloin Recipes
Calories 552.2 calories per serving
  • Spoon hot sauce over pork sections.
See details


CHICKEN SALTIMBOCCA RECIPE | ALLRECIPES
This is an original Italian recipe.
From allrecipes.com
Reviews 4.3
Total Time 30 minutes
Category World Cuisine, European, Italian
Cuisine European, Italian
Calories 487.3 calories per serving
  • Pour wine over chicken and allow to evaporate; place 1 cheese slice over each chicken breast and cover skillet. Cook until cheese has melted, about 5 minutes.
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SALTIMBOCCA ALLA ROMANA RECIPE | JAMIE OLIVER RECIPES
Saltimbocca is thought to have been invented in Brescia, where the name loosely translates as ‘jump in the mouth’ – so you can be confident that it will taste great and the people you cook it for won’t be able to eat it fast enough.
From jamieoliver.com
Total Time 25 minutes
Cuisine italian
Calories 370 calories per serving
    1. Place the veal escalopes on a chopping board, leaving a little space between them. Cover with clingfilm and, using your fists or a rolling pin, bash them out until they are about 5mm thick, then discard the clingfilm. Season both sides of the flattened veal with a little black pepper (there’s no need for salt as the prosciutto is quite salty). Lay 2 sage leaves flat on each piece of veal, then place 2 pieces of prosciutto on top to cover the meat, and fold over the sides to neaten up.
    2. Heat a frying pan over a medium heat and add 1 tbsp butter and a drizzle of oil. Add 2 escalopes to the pan and fry for about 2 minutes on each side, until golden brown.
    3. When done, remove to a plate and cover with foil to keep warm. Fry the other 2 escalopes in the same way, then remove to the plate, cover with foil and set aside.
    4. Put the pan back on the heat, add the remaining butter and the marsala and simmer for 1 minute until you have a lovely sweet, glossy sauce.
    5. Serve the saltimbocca with pasta, polenta or boiled or roast potatoes, and cut the lemon into wedges for squeezing over.
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SANDY'S CHICKEN SALTIMBOCCA RECIPE | ALLRECIPES
Try this and you'll know why they call it saltimbocca--Italian for 'jump in your mouth.' It's kind of like it jumps right off of your plate. Though it's traditionally made with veal, I made it with chicken. Quick, easy, and so delicious!
From allrecipes.com
Reviews 4.8
Total Time 30 minutes
Category World Cuisine, European, Italian
Cuisine European, Italian
Calories 350 calories per serving
  • Add wine to skillet and simmer, scraping up any browned bits, 1 minute. Add broth and simmer until slightly reduced, 4 to 5 minutes. Remove from heat, add butter, and swirl skillet until butter has melted and sauce is creamy. Spoon 2 tablespoons sauce over each cutlet and serve.
See details


PORK SALTIMBOCCA - ALLRECIPES
In Italy, 'saltimbocca' means 'jumps in the mouth.' This tender, juicy and delicious pork tenderloin is finished with a rich meaty sauce and will certainly please your palate.
From allrecipes.com
Reviews 4.4
Total Time 2 hours 35 minutes
Category Meat and Poultry, Pork, Pork Tenderloin Recipes
Calories 552.2 calories per serving
  • Spoon hot sauce over pork sections.
See details


VEAL SALTIMBOCCA RECIPE | EMERIL LAGASSE | FOOD NETWORK
From foodnetwork.com
Reviews 5
Total Time 30 minutes
Category main-dish
  • To serve, mound the escarole in the center of each plate. Arrange 3 of the veal rolls in the center of each plate. Divide the sauce evenly among the plates, sprinkle with the remaining lemon juice and garnish with the additional sage leaves.
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VEAL SALTIMBOCCA RECIPE | RACHAEL RAY | FOOD NETWORK
From foodnetwork.com
Reviews 4.1
Total Time 35 minutes
Category main-dish
Cuisine italian
  • Transfer the last of the cooked meat to the warm platter and return pan to heat. Reduce heat to medium low. Add wine to veal pan and scrape up pan drippings with wine and add lemon juice and remaining 2 tablespoons butter to the pan. Pour pan juices over veal and serve.
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VEAL SALTIMBOCCA RECIPE - FOOD.COM
Make and share this Veal Saltimbocca recipe from Food.com.
From food.com
Reviews 4.5
Total Time 30 minutes
Calories 830.8 per serving
  • Garnish with lemon wedges and serve.
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CHICKEN SALTIMBOCCA RECIPE - NYT COOKING
Saltimbocca's name means to “jump in the mouth” with flavor. It is a restaurant dish, but at home on a weeknight, a chicken breast version makes a very tasty facsimile. Pound the chicken and marinate it in a mixture of chopped sage, garlic and olive oil, then brown it quickly before it goes under the broiler with cheese and a slice of prosciutto. Fried sage leaves make a savory garnish. There’s no sauce. Wilted spinach is the best accompaniment by far. Actually, it fits right in with the current nostalgic trend toward retro Italian-American cooking.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine italian
Calories 264 per serving
  • Top each piece with 2 sage leaves, a slice of prosciutto and a slice of fontina. Broil for 2 to 3 minutes, until the cheese is bubbling. Garnish with remaining sage leaves.
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CHICKEN SALTIMBOCCA RECIPE | RECIPE - RACHAEL RAY SHOW
A childhood favorite of Cake Boss Buddy Valastro, chicken saltimbocca is his pick for a quick & easy date night meal.
From rachaelrayshow.com
  • Serve family style with sauce poured over the chicken
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TRADITIONAL VEAL SALTIMBOCCA RECIPE WITH PROSCIUTTO AND SAGE
This traditional Roman dish consists of veal and prosciutto and herbs. Enjoy this recipe which explain its origin and its pairings as well!
From nonnabox.com
Reviews 4.0
Total Time 30 minutes
Category Secondi
Cuisine Italian
Calories 465 kcal per serving
  • Remove the pan from the heat, stir in another dab of butter, and pour the sauce over the veal. Enjoy the veal saltimbocca while it’s still hot!
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CLASSIC SALTIMBOCCA RECIPE | EPICURIOUS
May 05, 2005 · Ingredients. Step 1. Preheat oven to 250°F. Sprinkle veal on both sides with salt and pepper. Top each with 1 prosciutto slice and 1 sage leaf. Step 2. Step 3.
From epicurious.com
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SALTIMBOCCA ALLA ROMANA: THE ORIGINAL RECIPE
The traditional saltimbocca alla romana recipe always uses veal, prosciutto, sage, white wine and butter for the sauce. Variations are often seen in trattorias even in Italy, such as chicken or pork in place of beef, and other types of cured hams instead of prosciutto.
From sanpellegrinofruitbeverages.com
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SALTIMBOCCA - TRADITIONAL AND AUTHENTIC ITALIAN RECIPE ...
Jun 11, 2021 · What is saltimbocca? Saltimbocca or saltimbocca alla Romana is an Italian dish composed of thin veal cutlets garnished with raw ham and sage leaves, pan-fried and enriched with a generous sauce made at the last minute. This dish is typical of the cuisine of the Lazio region and more precisely of the city of Rome. Nevertheless, it has been exported all over Italy and sometimes its composition ...
From 196flavors.com
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PORK SALTIMBOCCA | RECIPES | DELIA ONLINE
Delia's Pork Saltimbocca recipe. This classic Italian recipe should be made with veal, but we find it tastes even nicer made with pork escalopes. Sometimes you can buy them ready prepared but, if you can't, it's very simple to prepare them yourself.
From deliaonline.com
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100 DELICIOUS CHICKEN DISHES TO SATISFY YOUR EVERY CRAVING
While saltimbocca is traditionally made with veal, chicken is a much cheaper option and goes just as well wrapped in savory prosciutto and flavored with fresh sage leaves. An elegant Italian dish ...
From msn.com
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ONE PAN SALTIMBOCCA ALLA ROMANA RECIPE - BBC FOOD
Place the flour in a wide dish and coat each slice well, patting off any excess. Heat a large frying pan over a medium heat and add the oil. Cook the slices for 2–4 minutes on each side, or ...
From bbc.co.uk
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CHICKEN SALTIMBOCCA WITH LEMON SAUCE RECIPE | WOOLWORTHS
Cook chicken fillets, in batches, for 2-3 minutes each side or until golden and cooked through. Drain on paper towel. Step 4. Add lemon slices to pan and cook until golden. Add wine and boil until reduced by half. Whisk in stock and simmer for 3 minutes. Return chicken to pan and turn to coat with sauce.
From woolworths.com.au
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SALTIMBOCCA RECIPE : SBS FOOD
Lightly dust the steaks with flour. Heat the olive oil and butter in a heavy-based frying pan and add the veal steaks. Sauté quickly on one side until light golden – the heat should just kiss ...
From sbs.com.au
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