Saltimbocca alla romana, or chicken saltimbocca. Even if you have never been to Italy, chances are you have tried some variation of this Italian restaurant favorite. This saltimbocca alla romana recipe is super easy to make so you have no excuse when friends or family pop over! Perfect to serve for a casual lunch with friends or a quick and easy weeknight dinner.
Chicken Saltimbocca is an a Italian classic dish. I am sure that you’ve seen it on the menu of so many restaurants and probably order a few times. What you don’t know is how incredibly easy to make at home and it’s ready in just 30 minutes. That is much easier and faster than going to a restaurant isn’t it?
What is Chicken Saltimbocca?
Saltimbocca alla romana is a dish typical of the Lazio region, in which the city of Rome is located.
The traditional saltimbocca alla romana recipe always uses veal, prosciutto, sage and 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. Sometimes saltimbocca comes rolled up and stuffed, or topped with ingredients such as capers, artichokes, or red onions.
Saltimbocca means ” jump in your Mouth’‘ and believe me my version of this Italian classic have different components that are coming together in a symphony of flavors that truly will “jump in your Mouth”,
Try our recipe for saltimbocca alla romana and you will never gonna want to go to a restaurant and wait for this Italian classic.
During my restaurant days ( yes I use to work in a restaurant ), it was one of my favorite dishes to prepare and one of the most popular dishes on the menu. When I first started working in an Italian kitchen, Saltimbocca was made with veal, but these days chicken has replaced veal in just about every dish it used to be made with. And believe me Both recipes a perfectly delicious, no matter what kind of meat you are using.
WHAT I LOVE ABOUT THIS RECIPE?
- It’s done in 30 minutes
- Easy weeknight dinner
- Amazing flavor
- Simple and affordable ingredients
- Add any type of pasta to make it even more decadent – spaghetti, linguini, fettuccine, etc.
- It’s gluten and dairy free meal
- It’s a crowd-pleasing dish
You don’t need to travel to Italy to have delicious dish for dinner, nor need to go to fancy restaurant either. You can have this mouthwatering ,heavenly good dish at the comfort of your home.
TIPS FOR SUCCESS AND TECHNIQUES
- Don’t overcrowd the pan, so the chicken can get crispy
- Use good quality White Wine
- I like to use chicken tight for more flavor and juiciness
- After adding the Marsala wine, make sure you allow it enough time to cook off the strong alcohol flavor, so that it doesn’t overpower the dish.
- You can use basil instead sage -still the dish will taste amazing
It says it all, this Chicken Saltimbocca(saltimbocca alla romana) is a crowd-pleasing dish that is bound to become a favorite among friends and family. It’s so appetizing that it will leap into your mouth and will become your weekly dish to prepare. I don’t know about you, but my mouth is watering so lets get start cooking. Open a nice bottle of wine and enjoy!
Chicken Saltimbocca
Equipment
Ingredients
- 6 chicken tights- pounded to evenly flatten - skinless, boneless
- 4 tbsp. nsalted butter - devided
- salt - to taste
- black pepper - to taste
- 1/2 tsp. onion powder - optional
- 1/2 tsp. garlic powder - optional
- 2 tbsp. olive oil
- 6 paper-thin slices prosciutto
- 1 cup white wine
- 2 tbsp. fresh lemon juice
- 1/3 cup chicken broth
- 3 tbsp. fresh chopped basil
- 2 tbsp. fresh chopped parsley
- toothpicks for securing the rolls
Instructions
- Lay the Chicken tights on a cutting board, cover with clingfilm and pound with a meat tenderizer until they are about 5mm thick. Season both sides of all chicken pieces with salt and pepper and (onion and garlic powder- optional)
- Lay 1 slice of prosciutto atop each chicken cutlet. Sprinkle on top with the fresh chopped basil evenly over each chicken cutlet.
- Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
- Heat the 2 tablespoons of oil and butter in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side.
- Add the white wine to the pan and let it evaporate first before adding the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes.
- Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 3-5 minutes. Add the rest of the butter to the pan to deglaze and simmer until you get a rich, glossy sauce. Drizzle over the cooked veal to serve.
Notes
- I like to use a chicken tights instead the chicken breast
- Use a good quality wine
- Adding your favorite pasta will make this dish even more delicious