Recipe: <!-- -->Roman-Style Chicken Saltimbocca<!-- -->
This traditional Roman dish is classically made with veal but can also be made with chicken and turkey. Here quick-cooking chicken cutlets are topped with paper-thin slices of prosciutto and whole...
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Cooking tools:
- Meat tenderizer
- Rolling pin
- Parchment paper
- Wax paper
- Skillet
- Wooden spoon
- Plate
- Serving platter
- Stove
- Measuring spoon
Ingredients
- 4 boneless, skinless chicken cutlets (about 4 ounces each)
- 1/4 teaspoon ground black pepper
- 4 slices prosciutto
- 8 sage leaves plus more for garnish
- 3/4 cup all-purpose flour
- 2 tablespoons unsalted butter divided
- 1 1/2 tablespoons extra-virgin olive oil
- 1/2 cup dry white wine
- 1/2 cup low-sodium chicken broth
- Lemon wedges
- 1/4 teaspoon fine sea salt
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