I have several weeknight chicken dishes to share. I’m starting with this classic Italian dish.
This is a home-cooked version of an incredible restaurant dish, substituting chicken for veal. Saltimbocca translates to “jumps in your mouth,” the perfect description for this amazingly flavorful prosciutto and sage wrapped meat.
The recipe was adapted from Bon Appétit, contributed by Aaron Crowder, Katie Jackson, and Nick Perkins. I substituted chicken thighs for chicken breasts and used a combination of parsley and cilantro instead of fresh mint. We ate it with sautéed broccoli rabe and roasted potatoes. The chicken was crispy on the outside and moist and tender on the inside. Delicious!
Yield: Serves 4
4 skinless, boneless chicken thighs or 2 (8oz) skinless, boneless chicken breasts
3 large eggs, beaten to blend
2 cups panko
3/4 cup all-purpose flour
8 sage leaves
4 to 8 thin slices prosciutto (enough to wrap the chicken)
2 cups vegetable oil
4 scallions, very thinly sliced on a diagonal
8 oz sugar snap peas, strings removed, thinly sliced
1/4 to 1/2 cup parsley, cilantro, and/or mint leaves, torn if large
2 tsp finely grated lemon zest
1 T fresh lemon juice
1 T extra-virgin olive oil
flaky sea salt
lemon wedges, for serving
- If using chicken thighs, place a thigh on a cutting board between 2 sheets of plastic wrap. Gently pound as thin as possible without tearing the meat, about 1/4-inch thick. Repeat with remaining thighs. (If using chicken breasts, place a chicken breast on a cutting board. Holding a knife parallel to board and working along a long side, cut through center of breast until you are ½” from the other side. Open like a book and place butterflied breast between 2 sheets of plastic wrap. Gently pound as thin as possible without tearing meat—about 1/4″ thick and 8″ wide is ideal. Repeat with remaining breast.)
- Place eggs, panko, and flour in separate shallow bowls (cake pans or pie plates work great).
- Season meat lightly with kosher salt.
- Working with 1 piece of chicken at a time, press 2 sage leaves onto both sides of meat.
- Wrap 2 pieces of prosciutto around each cutlet to make a belt that holds in the sage. (I used about 2 1/2 pieces per thigh.)
- Dredge in flour, shaking off excess.
- Dip in eggs, letting excess drip back into bowl.
- Coat in panko, pressing lightly to help it adhere, then shaking off excess.
- Place cutlets on a rimmed baking sheet.
- Heat vegetable oil in a large skillet over medium-high until very hot (an instant-read thermometer should register 350°–375°).
- Carefully lower 1 breast along the side of the skillet closest to you and let it slide into oil so it’s lying flat. (I cooked 2 thighs at a time.) Swirl oil in skillet carefully so that cutlet is submerged and cook just until bottom side is golden brown, about 2 minutes.
- Using tongs, carefully turn and cook until golden brown on the other side, about 2 minutes. Transfer to a wire rack; season with kosher salt. Let sit 5 minutes. Repeat with remaining meat.
- Toss scallions, peas, herbs, lemon zest and juice, and olive oil in a medium bowl; season with kosher salt.
- Arrange chicken on a platter and top with pea salad. Sprinkle with sea salt; serve with lemons.