Rooster Saltimbocca

Who’s able for a Roman vacation? As a result of hen saltimbocca is an Italian vintage! To make it, juicy hen cutlets are crowned with sage and prosciutto, pan-fried, and completed with a deliciously buttery wine sauce. All it takes is half-hour!

This saltimbocca recipe is a cafe favourite that’s simple to make at house, identical to my Rooster Cacciatore and creamy Rooster Madeira! 

This hen saltimbocca (pronounced “sal-tim-bo-kah”) is a handy guide a rough home made model of a dish I at all times order at our native Italian eating place down the road. My husband loves Italian meals, and their saltimbocca is one in all his favorites, so I sought after to convey this liked dish house.

On this recipe, juicy hen is crowned with citrusy sage leaves, wrapped in salty Italian prosciutto, dredged, and seared ahead of it’s served with a buttery pan sauce. You wish to have just one skillet, and the entire thing comes in combination in half-hour or much less. 

What Is Rooster Saltimbocca? (And Why You’ll Love It!)

• Vintage Italian cooking. Saltimbocca is a vintage Italian recipe constructed from veal cutlets and sage wrapped in prosciutto and pan-fried. I take advantage of hen breast, no longer veal, to make this recipe extra approachable. However the flavors are simply as excellent, particularly whilst you upload the pan sauce!
• Savory, buttery, tangy. I like the delicate mintiness of the sage leaves towards the saltiness of the cured meat and the butteriness of the sauce. White wine makes the sauce a little bit tangy, too, so the mix of flavors is just *chef’s kiss*.
• Fast and simple. All you wish to have is half-hour and one pan. Saltimbocca is the very best dinner for 2 (hi, date evening!) and it’s additionally simple to scale up the recipe on every occasion we entertain. Between the identify and the style, hen saltimbocca sounds fancy, nevertheless it’s ridiculously easy to make.

What You’ll Want

I feel what I like maximum about Italian cooking, and particularly recipes like hen saltimbocca, is how you wish to have so few elements to pack ALL that taste onto a plate.

I’ve integrated some recipe notes right here. Scroll to the printable recipe card beneath the publish for a complete elements checklist with quantities.

• Rooster – Rooster breasts are perfect to wrap, however boneless hen thighs will paintings too. After all, if you’ll get your fingers on some veal cutlets, you’ll at all times make this saltimbocca recipe the normal method.
• Sage – Recent sage leaves are a should. You’ll in finding sage within the grocery retailer subsequent to the opposite contemporary herbs (except you’re fortunate sufficient to develop it to your lawn).
• Prosciutto – Prosciutto crudo is Italian dry-cured ham that in most cases comes thinly sliced. Ask your native deli counter if you’ll’t in finding it readily to be had. In a pinch, you’ll wrap your hen with any other cured meat, like capicola, serrano ham, and even bacon.
• Flour – Common all-purpose flour is okay or you’ll use your collection of gluten-free flour. I’ve used coconut flour and liked it.
• Olive Oil – Make a choice a pleasing high quality further virgin olive oil for pan-searing.
• Butter – Salted or unsalted.
• Garlic – Please stick to freshly minced garlic for this recipe.
• White Wine – Make sure you use a dry white, like Pinot Grigio or Chardonnay. Another choice is to make use of Madeira or Marsala wine (each are Italian fortified wines) or dry sherry as a substitute. If you happen to’d reasonably skip the alcohol, use hen inventory.
• Rooster Inventory – I love to cook dinner with low-sodium hen broth so I will be able to keep an eye on the saltiness higher. Vegetable inventory additionally works.

The way to Make Rooster Saltimbocca

Rooster saltimbocca is ready in an overly equivalent taste to different Italian favorites like hen piccata or hen marsala. The hen will get pounded skinny, dredged in flour, and pan-seared. On this case, we’ll smother it with prosciutto first. However the steps are simply as simple:

• Prep the hen. First, you’ll need to pound the hen to an excellent thickness so it chefs flippantly. Season the hen on all sides and organize 4 sage leaves over each and every breast, adopted through a few slices of prosciutto. Separately, dredge the hen breasts evenly in flour.
• Pan-fry. Sear the hen, prosciutto facet down, in a sizzling skillet with oil. After 3 mins, turn, and cook dinner for any other 3 mins till the cutlets are cooked via.

Make the Pan Sauce

Now, it’s time to show all the ones leftover caramelized bits right into a flavorful white wine and butter sauce:

1. Make the sauce. Set the hen apart on a plate. In the similar skillet, soften butter after which sauté the garlic for a minute. Deglaze the pan with wine, upload hen inventory, and let that simmer till it thickens.
2. Serve. When your sauce is able, drizzle it over the hen, and serve! See additional on for easier serving ideas.

What to Serve With Saltimbocca

I like hen saltimbocca with a gentle and simple facet of steamed or grilled asparagus or a facet of inexperienced salad or zucchini salad. For a stick-to-your-ribs dinner, saltimbocca is going nice with mashed potatoes or a platter of Vesuvio potatoes, and I’ll get started the meal with a comfy bowl of creamy tortellini soup.

And if it’s date evening in, we’re no doubt finishing with a scoop of tiramisu ice cream!

Incessantly Requested Questions

Storing and Reheating Leftovers

• Refrigerate. Leftover hen saltimbocca may also be saved with the sauce in an hermetic container within the refrigerator for 3-4 days. 
• Reheat. I love to reheat saltimbocca in a coated saucepan at the stovetop or a 400ºF oven below foil in order that it doesn’t dry out. You’ll use the microwave, however the texture isn’t fairly as great.
• Freeze. Freeze the hen and the sauce in a freezer-safe container or freezer bag for as much as 3 months and thaw within the refrigerator ahead of reheating.

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