1 tb Ground black pepper 1/2 c Buttermilk 2 Boneless chicken breasts - each split in half 4 sl Ham 8 Fresh sage leaves; -=OR=- 1 ts -Dried Sage 1/2 c Flour 2 c Cooking oil COMBINE PEPPER AND BUTTERMILK in a bowl or glass pie dish large enough to hold the chicken in one layer and set aside. Place the flour on a plate and set aside. Place a slice of ham under the skin of the chicken and place 2 sage leaves or some dried sage inside. Place the breasts in the buttermilk and place in the refrigerator for 20 minutes. Turn the breasts over and let sit another 20 minutes. Heat a 1-inch depth of oil in a heavy skillet to 375F. Oil is hot enough for frying when a droplet of water bubbles and dances across the surface. Remove the chicken from the refrigerator, remove from the marinade and wipe off excess buttermilk. Dust the breasts on both sides with flour and place in the hot oil. Cook about 6 minutes, turn and cook until a golden brown crust forms, about another 6 to 8 minutes. Remove the breasts and drain on an absorbent towel. Serve immediately.
How To make Chicken Saltimbocca's Videos
how to make GREAT CHICKEN SALTIMBOCCA...both ways (saltimbocca alla romana)
There are 2 ways to make great saltimbocca, one rolled like involtini, and one that's flat and crispy. Today we make both of them.
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Saltimbocca
Saltimbocca is a traditional Italian dish that's super quick and rather economical too! I adore the textural contrast of the crispy prosciutto, tender meat and the silky white-wine butter sauce. Traditionally made with veal, also excellent with chicken and beef.
HOT TIP: Great dinner party / make head recipe. Keep it in the fridge, then it's just a 3 1/2 minute cook (including the sauce!).
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Classic Chicken Saltimbocca
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Chicken Saltimbocca | Everyday Gourmet S9 EP09
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Baked Chicken Saltimbocca Recipe
This baked chicken saltimbocca recipe puts a delicious spin on a classic dish, merging a chicken cordon bleu with a saltimbocca. The versatility of the dish also allows for plenty of options when it comes to side dishes.