Who’s prepared for a Roman vacation? As a result of hen saltimbocca is an Italian basic! To make it, juicy hen cutlets are topped with sage and prosciutto, pan-fried, and completed with a deliciously buttery wine sauce. All it takes is half-hour!
This saltimbocca recipe is a restaurant favourite that’s simple to make at dwelling, similar to my Rooster Cacciatore and creamy Rooster Madeira!
This hen saltimbocca (pronounced “sal-tim-bo-kah”) is a fast home made model of a dish I at all times order at our native Italian restaurant down the road. My husband loves Italian meals, and their saltimbocca is one in all his favorites, so I wished to carry this beloved dish dwelling.
On this recipe, juicy hen is topped with citrusy sage leaves, wrapped in salty Italian prosciutto, dredged, and seared earlier than it’s served with a buttery pan sauce. You want just one skillet, and the entire thing comes collectively in half-hour or much less.
What Is Rooster Saltimbocca? (And Why You’ll Love It!)
- Basic Italian cooking. Saltimbocca is a basic Italian recipe constituted of veal cutlets and sage wrapped in prosciutto and pan-fried. I exploit hen breast, not veal, to make this recipe extra approachable. However the flavors are simply pretty much as good, particularly whenever you add the pan sauce!
- Savory, buttery, tangy. I really like the refined mintiness of the sage leaves towards the saltiness of the cured meat and the butteriness of the sauce. White wine makes the sauce a little bit tangy, too, so the mix of flavors is solely *chef’s kiss*.
- Fast and straightforward. All you want is half-hour and one pan. Saltimbocca is the proper dinner for 2 (whats up, date evening!) and it’s additionally simple to scale up the recipe each time we entertain. Between the title and the style, hen saltimbocca sounds fancy, nevertheless it’s ridiculously easy to make.
What You’ll Want
I believe what I really like most about Italian cooking, and particularly recipes like hen saltimbocca, is the way you want so few elements to pack ALL that taste onto a plate.
I’ve included some recipe notes right here. Scroll to the printable recipe card under the publish for a full elements listing with quantities.
- Rooster – Rooster breasts are best to wrap, however boneless hen thighs will work too. In fact, if you may get your arms on some veal cutlets, you’ll be able to at all times make this saltimbocca recipe the standard manner.
- Sage – Contemporary sage leaves are a should. You’ll discover sage within the grocery retailer subsequent to the opposite contemporary herbs (until you’re fortunate sufficient to develop it in your backyard).
- Prosciutto – Prosciutto crudo is Italian dry-cured ham that often comes thinly sliced. Ask your native deli counter if you happen to can’t discover it available. In a pinch, you’ll be able to wrap your hen with one other cured meat, like capicola, serrano ham, and even bacon.
- Flour – Common all-purpose flour is okay or you need to use your alternative of gluten-free flour. I’ve used coconut flour and liked it.
- Olive Oil – Select a pleasant high quality additional virgin olive oil for pan-searing.
- Butter – Salted or unsalted.
- Garlic – Please keep on with freshly minced garlic for this recipe.
- White Wine – Be certain to make use of a dry white, like Pinot Grigio or Chardonnay. An alternative choice is to make use of Madeira or Marsala wine (each are Italian fortified wines) or dry sherry as an alternative. For those who’d somewhat skip the alcohol, use hen inventory.
- Rooster Inventory – I wish to cook dinner with low-sodium hen broth so I can management the saltiness higher. Vegetable inventory additionally works.
Find out how to Make Rooster Saltimbocca
Rooster saltimbocca is ready in a really related fashion to different Italian favorites like hen piccata or hen marsala. The hen will get pounded skinny, dredged in flour, and pan-seared. On this case, we’ll smother it with prosciutto first. However the steps are simply as simple:
- Prep the hen. First, you’ll wish to pound the hen to an excellent thickness so it cooks evenly. Season the hen on either side and prepare 4 sage leaves over every breast, adopted by a few slices of prosciutto. Separately, dredge the hen breasts calmly in flour.
- Pan-fry. Sear the hen, prosciutto aspect down, in a sizzling skillet with oil. After 3 minutes, flip, and cook dinner for one more 3 minutes till the cutlets are cooked by.
Make the Pan Sauce
Now, it’s time to show all these leftover caramelized bits right into a flavorful white wine and butter sauce:
- Make the sauce. Set the hen apart on a plate. In the identical skillet, soften butter after which sauté the garlic for a minute. Deglaze the pan with wine, add hen inventory, and let that simmer till it thickens.
- Serve. When your sauce is prepared, drizzle it over the hen, and serve! See additional on for simpler serving solutions.
Recipe Suggestions
- Use plastic wrap. I discover it’s best to pound the hen breasts skinny between two items of plastic wrap. You should use a meat mallet when you have one. In any other case, a rolling pin does the trick.
- Calmly dredge the hen. We’re not making hen Milanese, so a lightweight coating with flour is all you want. It helps crisp up the surface in order that it’s golden, and the surplus flour within the pan helps to thicken the sauce afterward.
- Test for doneness. Pan-fry the hen till it’s now not pink and the juices run clear. Rooster is completed cooking when the inner temperature reaches 165ºF on a meat thermometer.
What to Serve With Saltimbocca
I really like hen saltimbocca with a lightweight and straightforward aspect of steamed or grilled asparagus or a aspect of inexperienced salad or zucchini salad. For a stick-to-your-ribs dinner, saltimbocca goes nice with mashed potatoes or a platter of Vesuvio potatoes, and I’ll begin the meal with a comfortable bowl of creamy tortellini soup.
And if it’s date evening in, we’re undoubtedly ending with a scoop of tiramisu ice cream!
Ceaselessly Requested Questions
In Italian, “saltimbocca” interprets actually to “bounce in your mouth”, which is strictly what this dish does!
Historically, Marsala is a sort of fortified wine used to make Saltimbocca in Italy. When making the pan sauce to your saltimbocca, nonetheless, nearly any white wine works, even glowing wine. I at all times say, relating to cooking, use a wine you’d wish to drink.
Storing and Reheating Leftovers
- Refrigerate. Leftover hen saltimbocca could be saved with the sauce in an hermetic container within the fridge for 3-4 days.
- Reheat. I wish to reheat saltimbocca in a coated saucepan on the stovetop or a 400ºF oven below foil in order that it doesn’t dry out. You should use the microwave, however the texture isn’t fairly as good.
- Freeze. Freeze the hen and the sauce in a freezer-safe container or freezer bag for as much as 3 months and thaw within the fridge earlier than reheating.
Extra Rooster Recipes
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Pound the hen. Place the hen between 2 items of plastic wrap on a piece floor. Use a meat mallet, a rolling pin, or one thing much like pound each bit to an excellent thickness of about ⅓-inch.
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Put together the hen. Season the hen breasts evenly on either side with salt and pepper. Lay the hen flat on a piece floor and prepare 4 sage leaves flat over each bit. Place 2 items of prosciutto on prime of the sage leaves over each bit of hen. Press the prosciutto into the hen.
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Dredge. Add the flour to a rimmed plate and dredge either side of every piece of hen calmly within the flour.
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Pan fry. Warmth the olive oil over medium-high warmth in a big, heavy-bottomed saucepan. Add the hen, prosciutto-side down, and sear for 3 minutes. Flip and cook dinner for an extra 3 minutes or till the hen reaches an inside temperature of 165°F. Switch the hen to a plate and put aside.
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Make the sauce. Scale back the warmth to medium and add the butter to the pan. As soon as the butter has melted, add the garlic and saute for 1 minute. Add the white wine and cook dinner for 1 minute. Add the hen inventory and cook dinner for 3-5 minutes or till the sauce has thickened.
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Put all of it collectively. Pour the sauce over the hen and serve heat.
Energy: 999kcal | Carbohydrates: 52g | Protein: 58g | Fats: 57g | Saturated Fats: 21g | Polyunsaturated Fats: 5g | Monounsaturated Fats: 26g | Trans Fats: 1g | Ldl cholesterol: 217mg | Sodium: 2.382mg | Potassium: 1.053mg | Fiber: 2g | Sugar: 2g | Vitamin A: 778IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 4mg
Dietary information is an estimate and offered as courtesy. Values might differ in keeping with the elements and instruments used. Please use your most well-liked dietary calculator for extra detailed information.
