richard-in-cincy
Well-known member
My notes:
If you can, go to Cook’s Illustrated's website to find the recipe/techniques for this wonderful dish that includes a lemon sauce that I want to try next time. It’s in the April, 2008 magazine. I give a lot of credit to Cook’s Illustrated for their techniques in making this dish.
I pounded four chicken breasts to 1/3”. I pulled off all of the tiny useable sage leaves that I could in order to infuse the oil and use as a garnish. I used kosher salt and coarse ground pepper. I bought six thin slices of prosciutto separated in wax paper and used some smaller pieces to cover the entire amount of chicken. I pressed the prosciutto onto the chicken and let it sit until it became room temperature.
After cooking, I was amazed how all of the prosciutto adhered to the chicken and was nice and crispy. The sauce was delicious and the leftovers were even better the next day.
A recap of Cook’s techniques that I followed:
They preflour the chicken with pepper and shake off the excess. The chicken is then topped with chopped sage before adding a thin layer of prosciuttto to fit. A few additional sage leaves are added (optional) to the olive oil for 15 to 20 seconds to infuse the oil and/or reserve as a pretty and delicious adornment for the chicken. The chicken is first cooked prosciutto-side down for two to three minutes so that the prosciutto adheres to the chicken.
www.foodandwine.com/recipes/chicken-saltimbocca/email
If you can, go to Cook’s Illustrated's website to find the recipe/techniques for this wonderful dish that includes a lemon sauce that I want to try next time. It’s in the April, 2008 magazine. I give a lot of credit to Cook’s Illustrated for their techniques in making this dish.
I pounded four chicken breasts to 1/3”. I pulled off all of the tiny useable sage leaves that I could in order to infuse the oil and use as a garnish. I used kosher salt and coarse ground pepper. I bought six thin slices of prosciutto separated in wax paper and used some smaller pieces to cover the entire amount of chicken. I pressed the prosciutto onto the chicken and let it sit until it became room temperature.
After cooking, I was amazed how all of the prosciutto adhered to the chicken and was nice and crispy. The sauce was delicious and the leftovers were even better the next day.
A recap of Cook’s techniques that I followed:
They preflour the chicken with pepper and shake off the excess. The chicken is then topped with chopped sage before adding a thin layer of prosciuttto to fit. A few additional sage leaves are added (optional) to the olive oil for 15 to 20 seconds to infuse the oil and/or reserve as a pretty and delicious adornment for the chicken. The chicken is first cooked prosciutto-side down for two to three minutes so that the prosciutto adheres to the chicken.
www.foodandwine.com/recipes/chicken-saltimbocca/email