Preparing this dish is a breeze, and its irresistible flavor practically leaps into your mouth—hence the name "saltimbocca." A traditional Italian dinner consists of at least two courses: pasta, soup, or risotto as a first course, followed by a second course of meat or fish accompanied by vegetables or salad. Saltimbocca, a classic choice for the second course, pairs perfectly with a simple pasta dish.This recipe offers a delicious chicken variation made with ground sage. For a more authentic experience, try Saltimbocca alla Romana, featuring fresh sage leaves and thin slices of tender veal.
Add olives. Cook until olives turn slightly brown.
Add cooked spaghetti and 1 cup of the cooking water to the PAN. Cook for 1 minute.
Sprinkle Saltimbocca [2] spices on plated dish.
Second course - Prepare
Cover the chicken slices with PLASTIC WRAP and pound them to about 1/8 inch thickness.
Season them with the Saltimbocca [1] spices in an even layer. Don’t add salt!
Place prosciutto slices on top.
Second course - Cook
In a PAN, over medium heat, melt the butter.
Place the chicken bundles in the PAN in one layer, prosciutto side up.
Season with pepper to taste.
Fry chicken for a couple of minutes until the bottom starts to brown.
Add wine. Reduce heat to low. Cover.
Let cook for a few minutes until the chicken is done.
Serve
Serve Saltimbocca with your preferred sides.
Enjoy!
Notes
Variations▪ Substitute chicken with veal or pork cutlets.▪ Substitute chicken with eggplant or zucchini.▪ Substitute prosciutto with Spanish jamón serrano, bacon, or cheese.▪ Substitute wine with broth.