- 20 minutes
- Serves one at a time
Chicken Saltimbocca is the Monday night special at Paulie’s.
The saltimbocca is a dish that originated in Rome, addressed as Saltimbocca alla Romana. It has been around for hundreds of years, with different variations and components. I prepare it using chicken breast, pounded thinly. You may also substitute a 6 oz piece of veal. At Paulie’s, we serve with a salad of spinach, arugula and mint tossed in lemon juice and olive oil seasoned with Kosher salt.” – Paul Petronella, Paulie’s
- 8 oz chicken breast, pounded thinly and evenly
- 2 slices prosciutto, thinly sliced, translucent
- 2 slices fresh mozzarella, thin
- 3 Tbsp olive oil
- 1 large garlic clove, sliced
- 3 oz chicken stock
- 3 oz Marsala wine
- 1 Tbsp unsalted butter
- 1/2 lemon, juiced
- 2 fresh sage leaves
- 1/2 cup Bob's Red Mill all-purpose flour
- kosher salt
- fresh ground pepper
- Heat olive oil in sauté pan over medium-low heat.
- Salt and pepper both sides of chicken and dredge in flour.
- Lay the prosciutto on each side of the breast then lay sage leaves on top of the prosciutto. Secure with a toothpick.
- Sauté in oil, chicken side down, until ¾ done. Be careful not to overcook.
- Drain off oil. Add Marsala to pan to deglaze. Add chicken stock, garlic, and lemon juice.
- Place fresh mozzarella on top of prosciutto, trying not to touch the pan. Add butter to pan to thicken. With large spoon baste top of the saltimbocca while sauce is thickening.
- Once sauce thickens, plate and remove toothpick, then pour sauce over. You may remove the saltimbocca and plate while sauce is thickening to prevent over-cooking.
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