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Rooster Saltimbocca – Skinnytaste

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Rooster Saltimbocca is made with pounded hen breasts filled with prosciutto and sage in a lightweight white wine sauce.

Lighter Rooster Saltimbocca

Rooster Saltimbocca is a variation of the normal Italian dish Saltimbocca, which generally options veal cutlets wrapped with prosciutto and sage. I order this dish on a regular basis from my favourite Italian restaurant, however theirs is loaded with butter (butter makes every thing style soo good!). On this lighter adaptation, hen breasts are used as a substitute of veal, sustaining the essence of the dish whereas offering a lighter poultry different.

What’s Saltimbocca?

Saltimbocca, the identify of this Italian dish interprets to “leap within the mouth” which is historically made with veal cutlets wrapped with prosciutto and sage, shortly cooked in butter and oil, and sometimes topped with melted cheese.

Saltimbocca ingredients


  • Rooster breasts pounded skinny: Tender hen breasts flattened to perfection.
  • Prosciutto slices: Skinny, salty Italian cured ham.
  • Contemporary sage leaves: Aromatic herb with earthy undertones.
  • Butter and olive oil: Wealthy, flavorful fat for cooking.
  • Kosher salt and recent pepper: Seasonings for style.Diminished sodium hen broth: Supplies a flavorful base for the sauce.White wine: Provides depth and acidity to the sauce.
  • Flour: Used for coating the hen for a crispy exterior.
  • Diminished sodium hen broth: Supplies a flavorful base for the sauce.
  • White wine: Provides depth and acidity to the sauce.
  • Olive oil cooking spray: Gentle coating for cooking.

How To Make Rooster Saltimbocca

  1. Slice every breast lengthwise into two cutlets, yielding a complete of 6 items.
  2. Place wax paper over every cutlet and gently pound them to roughly 1/4″ thickness, then evenly season with salt and pepper.
  3. Take half a slice of prosciutto and lay it on one finish of every cutlet, adopted by a sage leaf, then fold over the hen and evenly seal the ends.
  4. Dredge the hen in flour from a shallow bowl, shaking off any extra, and discard the remaining flour.
  5. Warmth a nonstick skillet over medium-high warmth, then spray with olive oil.
  6. Sauté the hen for about 1 minute on both sides, doing this in batches if obligatory.
  7. Take away the hen from the pan and deglaze it with white wine, scraping up any browned bits.
  8. Add hen broth and butter to the pan, then return the hen to the sauce.
  9. End cooking over low warmth for roughly 5 minutes.
  10. Serve the hen over wilted greens and high with the sauce.
Chicken Saltimbocca

Serving Solutions

Rooster Saltimbocca pairs effectively with varied facet dishes that complement its flavors and textures. Listed below are some choices:

  1. Pasta: Serve with a easy pasta dish reminiscent of penne alla vodka, or pasta with asparagus.
  2. Roasted Greens: Roast seasonal greens like roasted asparagus, zucchini, or cherry tomatoes with olive oil, garlic, and herbs for a flavorful and nutritious facet.
  3. Wilted Greens: Wilted spinach with garlic and oil is a unbelievable facet dish for Rooster Saltimbocca, it contrasts fantastically with the wealthy flavors of the hen and its savory sauce.
  4. Mashed Potatoes: Creamy mashed potatoes are a comforting accompaniment that absorbs the flavorful sauce of the Rooster Saltimbocca.
  5. Inexperienced Salad: A light-weight and refreshing inexperienced salad like this arugula salad can stability out the richness of the dish.
  6. Crusty Bread: Serve with crusty bread or garlic bread to mop up the scrumptious sauce.
  7. Grilled Greens: Grilled greens reminiscent of grilled asparagus, bell peppers, eggplant, OR grilled zucchini add a smoky taste that enhances the hen.
  8. Risotto: Creamy risotto like this mushroom risotto or this risotto primavera pairs fantastically with Rooster Saltimbocca.
Chicken Saltimbocca with spinach

Extra Rooster Breast Recipes You Will Love

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Prep: 10 minutes

Cook dinner: 10 minutes

Complete: 20 minutes

Yield: 6 servings

Serving Measurement: 1 piece hen

  • Slice every breast lengthwise into two cutlets to make a complete of 6 cutlets.

  • Cowl with wax paper and pound every one to about 1/4″ thick. Season hen evenly with salt and pepper.

  • Lay a 1/2 slice of prosciutto on one finish, high with sage leaf and fold over.

  • Calmly pound ends of hen to seal.

  • Place flour in a shallow bowl and evenly dredge hen in flour, shaking off extra. Discard the remaining flour.

  • Warmth a nonstick skiller over medium-high warmth. When scorching, spray with olive oil.

  • Sauté hen 1 minute on both sides. You’ll have to do that in just a few batches.

  • Take away hen from the pan and deglaze the pan with wine, scraping up any brown bits.

  • Add hen broth and butter and return hen to the sauce.

  • End cooking on low about 5 minutes.

  • Serve this over a mattress of wilted greens or pasta (see serving solutions above) and high with sauce.

Final Step:

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*When you don’t drink wine simply use extra broth.
**To make-it dairy-free any vegan butter will work.
***I like cup4cup gf flour.

Serving: 1 piece hen, Energy: 155.2 kcal, Carbohydrates: 4.5 g, Protein: 21.7 g, Fats: 4.3 g, Saturated Fats: 1 g, Fiber: 0.2 g



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