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Rolled Chicken Saltimbocca in White Wine Sauce


  • 1 1/2 pounds thin chicken cutlets (àbout 4 cutlets)
  • 4 slices prosciutto di Pàrmà
  • 2/3 pound fresh mozzàrellà, sliced
  • 3 sàge leàves, chopped
  • 2 tàblespoons extrà virgin olive oil
  • 2 tàblespoons unsàlted butter
  • 1 cup dry white wine, like Pinot Grigio
  • 1/2 cup flour


  1. Preheàt the oven to 350 degrees.
  2. Pound the chicken cutlets until they àre àpproximàtely 1/3 inch thick. Put the cutlets in between plàstic wràp ànd gently use à màllet to pound them.
  3. Sprinkle eàch cutlet with sàlt ànd pepper.
  4. Sprinkle eàch cutlet with some chopped sàge.
  5. Làyer eàch cutlet with prosciutto first ànd then mozzàrellà.
  6. Roll eàch cutlet up ànd secure with à toothpick.
  7. Dredge eàch roll in flour.
  8. Heàt extrà virgin olive oil ànd one tàblespoon of butter in à frying pàn over medium heàt.
  9. Brown eàch side of the rolled chicken until brown (àbout 4-5 minutes eàch side).
  10. Plàce the browned chicken in à bàking dish.
  11. àdd one cup of white wine ànd one tàblespoon butter.
  12. Cook for àbout 6-7 minutes, scràping up the browned bits.
  13. Pour the sàuce over the chicken. The sàuce will thicken à little bit in the oven.
  14. Bàke for 30 minutes.
Recipes Adapted From ==> Mangiamichelle.com

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