Recipe courtesy of Mary Berg
Chicken Saltimbocca
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1086
- Total Fat
- 70
- Saturated Fat
- 15
- Carbohydrates
- 33
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 78
- Cholesterol
- 404
- Sodium
- 1136
- Total: 30 min
- Active: 30 min
Ingredients
Chicken:
2 boneless skinless chicken breasts
Kosher salt and freshly ground black pepper
6 to 8 thin slices prosciutto
4 to 6 sage leaves
2 cloves garlic, thinly sliced
2 tablespoons all-purpose flour
2 eggs
1/4 cup (60 milliliters) mayonnaise
3/4 cup (45 grams) panko breadcrumbs
1 tablespoon unsalted butter
1 tablespoon olive oil
Serving:
1/4 crisp apple, grated
1 clove garlic, finely minced
3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon honey
Kosher salt and freshly ground black pepper
1 head Boston leaf lettuce
Directions
- Preheat your oven to 200 degrees F and place a sheet lined with a cooling rack on the middle rack.
- For the chicken: Lightly pound the chicken breasts with a meat mallet or rolling pin until about 1/2 inch (1 1/2 centimeters) thick. Season both sides of the chicken with salt and pepper and set aside.
- Lay 3 to 4 slices of the prosciutto onto a work surface so that they overlap, forming a layer of prosciutto approximately big enough to wrap around a chicken breast. Place 2 or 3 of the sage leaves onto the prosciutto and scatter over a quarter of the garlic. Lay on a chicken breast and wrap the prosciutto around it. Set aside and continue with the remaining prosciutto, sage, garlic and chicken.
- Add the flour to a shallow dish and season with salt and pepper. In a separate shallow dish, beat the eggs and mayonnaise until well combined. In a third shallow dish, add the panko.
- Place a large nonstick skillet over medium heat. Add in the butter and oil to melt. Dredge chicken in the flour mixture making sure to tap off any excess, then dip into the egg mixture and finally press into the panko. Carefully add the chicken to the hot pan and cook until golden brown and the coating is set on the first side, 3 to 4 minutes. Flip the chicken over and cook until cooked through and golden brown all over, another 2 to 3 minutes.
- For serving: In a large bowl, whisk together the grated apple, garlic, oil, vinegar and honey and season to taste with salt and pepper. Separate the head of lettuce, tearing any larger leaves into bite-size pieces, and add to the dressing. Toss to coat and serve immediately with the crispy chicken.