Who’s prepared for a Roman vacation? As a result of rooster saltimbocca is an Italian traditional! To make it, juicy rooster cutlets are topped 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 restaurant favourite that’s straightforward to make at residence, similar to my Rooster Cacciatore and creamy Rooster Madeira!
This rooster saltimbocca (pronounced “sal-tim-bo-kah”) is a fast selfmade model of a dish I all the time order at our native Italian restaurant down the road. My husband loves Italian meals, and their saltimbocca is considered one of his favorites, so I needed to deliver this beloved dish residence.
On this recipe, juicy rooster is topped with citrusy sage leaves, wrapped in salty Italian prosciutto, dredged, and seared earlier than it’s served with a buttery pan sauce. You want just one skillet, and the entire thing comes collectively in half-hour or much less.
What Is Rooster Saltimbocca? (And Why You’ll Love It!)
- Basic Italian cooking. Saltimbocca is a traditional Italian recipe made out of veal cutlets and sage wrapped in prosciutto and pan-fried. I exploit rooster breast, not veal, to make this recipe extra approachable. However the flavors are simply nearly as good, particularly whenever you add 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 just a little tangy, too, so the mixture of flavors is just *chef’s kiss*.
- Fast and simple. All you want is half-hour and one pan. Saltimbocca is the right dinner for 2 (hi there, date night time!) and it’s additionally straightforward to scale up the recipe each time we entertain. Between the title and the style, rooster saltimbocca sounds fancy, but it surely’s ridiculously easy to make.
What You’ll Want
I believe what I like most about Italian cooking, and particularly recipes like rooster saltimbocca, is the way you want so few elements to pack ALL that taste onto a plate.
I’ve included some recipe notes right here. Scroll to the printable recipe card beneath the submit for a full elements record with quantities.
- Rooster – Rooster breasts are best to wrap, however boneless rooster thighs will work too. In fact, if you may get your fingers on some veal cutlets, you possibly can all the time make this saltimbocca recipe the standard method.
- Sage – Contemporary sage leaves are a should. You’ll discover sage within the grocery retailer subsequent to the opposite recent herbs (until you’re fortunate sufficient to develop it in your backyard).
- Prosciutto – Prosciutto crudo is Italian dry-cured ham that often comes thinly sliced. Ask your native deli counter when you can’t discover it available. In a pinch, you possibly can wrap your rooster with one other cured meat, like capicola, serrano ham, and even bacon.
- Flour – Common all-purpose flour is ok or you should use your selection of gluten-free flour. I’ve used coconut flour and cherished it.
- Olive Oil – Select a pleasant high quality additional virgin olive oil for pan-searing.
- Butter – Salted or unsalted.
- Garlic – Please follow freshly minced garlic for this recipe.
- White Wine – Be certain that to make use of a dry white, like Pinot Grigio or Chardonnay. An alternative choice is to make use of Madeira or Marsala wine (each are Italian fortified wines) or dry sherry as a substitute. When you’d reasonably skip the alcohol, use rooster inventory.
- Rooster Inventory – I prefer to cook dinner with low-sodium rooster broth so I can management the saltiness higher. Vegetable inventory additionally works.
Learn how to Make Rooster Saltimbocca
Rooster saltimbocca is ready in a really comparable model to different Italian favorites like rooster piccata or rooster marsala. The rooster 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 straightforward:
- Prep the rooster. First, you’ll need to pound the rooster to a good thickness so it cooks evenly. Season the rooster on either side and prepare 4 sage leaves over every breast, adopted by a few slices of prosciutto. One by one, dredge the rooster breasts frivolously in flour.
- Pan-fry. Sear the rooster, prosciutto aspect down, in a sizzling skillet with oil. After 3 minutes, flip, and cook dinner for an additional 3 minutes till the cutlets are cooked by means of.
Make the Pan Sauce
Now, it’s time to show all these leftover caramelized bits right into a flavorful white wine and butter sauce:
- Make the sauce. Set the rooster apart on a plate. In the identical skillet, soften butter after which sauté the garlic for a minute. Deglaze the pan with wine, add rooster inventory, and let that simmer till it thickens.
- Serve. When your sauce is prepared, drizzle it over the rooster, and serve! See additional on for easier serving recommendations.
Recipe Suggestions
- Use plastic wrap. I discover it’s best to pound the rooster breasts skinny between two items of plastic wrap. You should utilize a meat mallet when you have one. In any other case, a rolling pin does the trick.
- Frivolously dredge the rooster. We’re not making rooster Milanese, so a light-weight coating with flour is all you want. It helps crisp up the skin in order that it’s golden, and the surplus flour within the pan helps to thicken the sauce afterward.
- Test for doneness. Pan-fry the rooster till it’s now not pink and the juices run clear. Rooster is completed cooking when the inner temperature reaches 165ºF on a meat thermometer.
What to Serve With Saltimbocca
I like rooster saltimbocca with a light-weight and simple aspect of steamed or grilled asparagus or a aspect of inexperienced salad or zucchini salad. For a stick-to-your-ribs dinner, saltimbocca goes nice with mashed potatoes or a platter of Vesuvio potatoes, and I’ll begin the meal with a comfortable bowl of creamy tortellini soup.
And if it’s date night time in, we’re positively ending with a scoop of tiramisu ice cream!
Regularly Requested Questions
In Italian, “saltimbocca” interprets actually to “leap in your mouth”, which is strictly what this dish does!
Historically, Marsala is a kind of fortified wine used to make Saltimbocca in Italy. When making the pan sauce in your saltimbocca, nonetheless, nearly any white wine works, even glowing wine. I all the time say, in terms of cooking, use a wine you’d prefer to drink.
Storing and Reheating Leftovers
- Refrigerate. Leftover rooster saltimbocca will be saved with the sauce in an hermetic container within the fridge for 3-4 days.
- Reheat. I prefer to reheat saltimbocca in a lined saucepan on the stovetop or a 400ºF oven beneath foil in order that it doesn’t dry out. You should utilize the microwave, however the texture isn’t fairly as good.
- Freeze. Freeze the rooster and the sauce in a freezer-safe container or freezer bag for as much as 3 months and thaw within the fridge earlier than reheating.
Extra Rooster Recipes
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Pound the rooster. Place the rooster between 2 items of plastic wrap on a piece floor. Use a meat mallet, a rolling pin, or one thing just like pound every bit to a good thickness of about ⅓-inch.
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Put together the rooster. Season the rooster breasts evenly on either side with salt and pepper. Lay the rooster flat on a piece floor and prepare 4 sage leaves flat over every bit. Place 2 items of prosciutto on high of the sage leaves over every bit of rooster. Press the prosciutto into the rooster.
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Dredge. Add the flour to a rimmed plate and dredge either side of every piece of rooster frivolously within the flour.
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Pan fry. Warmth the olive oil over medium-high warmth in a big, heavy-bottomed saucepan. Add the rooster, prosciutto-side down, and sear for 3 minutes. Flip and cook dinner for an extra 3 minutes or till the rooster reaches an inner temperature of 165°F. Switch the rooster to a plate and put aside.
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Make the sauce. Scale back the warmth to medium and add the butter to the pan. As soon as the butter has melted, add the garlic and saute for 1 minute. Add the white wine and cook dinner for 1 minute. Add the rooster inventory and cook dinner for 3-5 minutes or till the sauce has thickened.
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Put all of it collectively. Pour the sauce over the rooster and serve heat.
Energy: 999kcal | Carbohydrates: 52g | Protein: 58g | Fats: 57g | Saturated Fats: 21g | Polyunsaturated Fats: 5g | Monounsaturated Fats: 26g | Trans Fats: 1g | Ldl cholesterol: 217mg | Sodium: 2.382mg | Potassium: 1.053mg | Fiber: 2g | Sugar: 2g | Vitamin A: 778IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 4mg
Dietary information is an estimate and offered as courtesy. Values might range in line with the elements and instruments used. Please use your most well-liked dietary calculator for extra detailed information.