Kylling Saltimbocca

“Saltimbocca” på italiensk betyder “hopper i munden”; og denne salte skål, der kombinerer kylling med prosciutto, vil helt sikkert leve op til sit livlige navn.

30 minutter

10 minutter

Samlet tid

Forbered

portioner

ingredienser

1/4 kop all-purpose mel
Groft salt og jord peber
4 friske hele salvie blade, plus 4 hakket blade
4 kylling koteletter (6 til 8 ounce hver)
4 skiver (3 ounce) tyndt skåret prosciutto
4 teskefulde olivenolie
3/4 kop tør hvidvin
1/3 kop reduceret natriumnat kylling bouillon
1 spsk koldt smør

Kørselsvejledning

1.

I en lav skål, rør sammen mel, 1/2 tsk salt og 1/4 tsk peber. Sæt til side.
2.

Læg et salvieblad i længderetningen på hver kotelet, og pakk en prosciutto skive rundt midt på hver kotelet, der omslutter salvie. Flad med håndfladen for at hjælpe med at holde fast i kyllingen. Dredge cutlets i krydret mel tap off overskydende.
3.

I en stor nonstick stegepande varmes 2 tsk olie over medium høj varme. Kog 2 koteletter indtil gyldenbrun og kogt igennem, 3 til 4 minutter pr. Side. Fjern koteletter og hold varme. Gentag med resterende 2 teskefulde olie og 2 koteletter.
4.

Tilsæt vin og bouillon til stegepande; kog over høj varme indtil reduceret med tre fjerdedele, ca. 2 minutter. Fjern fra varme; Lad afkøles 1 minut. Tilsæt smør og hakket salvie; rør til smør smelter i ca. 30 sekunder. Skelsauce over koteletter; tjen straks.

One Comment

Dorian
26.04.2023 @ 23:34

Italian:

“Saltimbocca” in Italian means “jumps in the mouth”; and this salty dish, which combines chicken with prosciutto, will surely live up to its lively name. The recipe takes 30 minutes to prepare and serves 4 portions. To make it, you will need all-purpose flour, coarse salt, ground pepper, fresh sage leaves, chicken cutlets, thinly sliced prosciutto, olive oil, dry white wine, reduced sodium chicken broth, and cold butter.

To prepare the dish, mix flour, salt, and pepper in a shallow bowl. Place a sage leaf lengthwise on each chicken cutlet, and wrap a slice of prosciutto around the middle of each cutlet, enclosing the sage. Flatten with your palm to help the chicken hold together. Dredge the cutlets in the seasoned flour and tap off excess.

In a large nonstick skillet, heat 2 teaspoons of oil over medium-high heat. Cook 2 cutlets until golden brown and cooked through, about 3 to 4 minutes per side. Remove the cutlets and keep warm. Repeat with the remaining 2 teaspoons of oil and 2 cutlets.

Add wine and broth to the skillet; boil over high heat until reduced by three-quarters, about 2 minutes. Remove from heat; let cool for 1 minute. Add butter and chopped sage; stir until butter melts, about 30 seconds. Spoon sauce over cutlets; serve immediately.

This dish is a classic Italian recipe that is easy to make and bursting with flavor. Its perfect for a special occasion or a weeknight dinner. Buon appetito!