Denne opskrift er inspireret af saltimbocca, en klassisk romersk skål. I denne variation har vi erstattet de traditionelle kalvekødstykker med kyllingebrystkoteletter.
This recipe is inspired by saltimbocca, a classic Roman dish. In this variation, we have replaced the traditional veal pieces with chicken breast cutlets. The recipe calls for all-purpose flour, coarse salt, ground pepper, fresh sage leaves, prosciutto slices, olive oil, dry white wine, reduced sodium chicken broth, and cold butter. The chicken cutlets are dredged in seasoned flour, wrapped with prosciutto and sage, and cooked in a nonstick skillet until golden brown and cooked through. The sauce is made by reducing wine and broth, adding butter and chopped sage. This dish is a delicious and easy weeknight meal that can be prepared in just 30 minutes.
Max
27.04.2023 @ 00:24
This recipe is inspired by saltimbocca, a classic Roman dish. In this variation, we have replaced the traditional veal pieces with chicken breast cutlets. The recipe calls for all-purpose flour, coarse salt, ground pepper, fresh sage leaves, prosciutto slices, olive oil, dry white wine, reduced sodium chicken broth, and cold butter. The chicken cutlets are dredged in seasoned flour, wrapped with prosciutto and sage, and cooked in a nonstick skillet until golden brown and cooked through. The sauce is made by reducing wine and broth, adding butter and chopped sage. This dish is a delicious and easy weeknight meal that can be prepared in just 30 minutes.