Best 2 Chicken Saltimbocca With Crunchy Pea Salad Recipes
Indulge in a culinary symphony of flavors with Chicken Saltimbocca, a delectable Italian dish where tender chicken breasts are wrapped in savory prosciutto and aromatic sage, then pan-seared to perfection. Accompanied by a vibrant and refreshing crunchy pea salad, this dish offers a delightful balance of textures and flavors that will tantalize your taste buds.
**Chicken Saltimbocca:**
- Savor the juicy and succulent chicken breasts, expertly seasoned and wrapped in prosciutto, creating a symphony of savory flavors in each bite.
- Delight in the aromatic sage leaves, infusing the chicken with their earthy and herbaceous essence, enhancing its complexity.
- Experience the crispy and golden-brown exterior, achieved through precise pan-searing, delivering a satisfying textural contrast to the tender chicken.
**Crunchy Pea Salad:**
- Refresh your palate with the vibrant and colorful crunchy pea salad, featuring an array of crisp and tender sugar snap peas.
- Savor the delightful crunch and sweetness of the peas, complemented by the nutty flavor of toasted almonds and the tangy dressing.
- Enjoy the harmony of flavors and textures, where the sweetness of the peas dances with the tangy dressing and the nutty crunch of the almonds.
CHICKEN SALTIMBOCCA WITH CRUNCHY PEA SALAD
Saltimbocca literally translates to "jumps in your mouth"-so yes, it's extremely flavorful. The combination of prosciutto and sage is a classic that pairs with just about any side or salad.
Provided by Sel Magique
Time 1h
Number Of Ingredients 15
Steps:
- Place a chicken breast on a cutting board. Holding a knife parallel to board and working along a long side, cut through center of breast until you are ½" from the other side. Open like a book and place butterflied breast between 2 sheets of plastic wrap. Gently pound as thin as possible without tearing meat-about ¼" thick and 8" wide is ideal. Repeat with remaining breast.
- Place eggs, panko, and flour in separate shallow bowls (cake pans or pie plates work great). Season cutlets lightly with Sel Magique Classic Blend. Working with 1 cutlet at a time, press 2 sage leaves onto both sides of meat. Wrap 2 pieces of prosciutto around each cutlet to make a belt that holds in the sage. Dredge in flour, shaking off excess. Dip in eggs, letting excess drip back into bowl. Coat in panko, pressing lightly to help it adhere, then shaking off excess. Place cutlets on a rimmed baking sheet.
- Heat vegetable oil in a large skillet over medium-high until very hot (an instant-read thermometer should register 350°-375°). Carefully lower 1 cutlet along the side of the skillet closest to you and let it slide into oil so it's lying flat. Swirl oil in skillet carefully so that cutlet is submerged and cook just until bottom side is golden brown, about 2 minutes. Using tongs, carefully turn and cook until golden brown on the other side, about 2 minutes. Transfer to a wire rack; season with Sel Magique Classic Blend. Let sit 5 minutes. Repeat with remaining cutlet.
- Toss scallions, peas, mint, lemon zest and juice, and olive oil in a medium bowl; season with Sel Magique Classic Blend. Arrange cutlets on a platter and top with pea salad. Sprinkle with Sel Magique Classic Blend; serve with lemons.
- Recipe found on Bonappetit.com
CHICKEN SALTIMBOCCA WITH CRUNCHY PEA SALAD RECIPE
Provided by charlotteh371
Number Of Ingredients 16
Steps:
- RECIPE PREPARATION Place a chicken breast on a cutting board. Holding a knife parallel to board and working along a long side, cut through center of breast until you are ½" from the other side. Open like a book and place butterflied breast between 2 sheets of plastic wrap. Gently pound as thin as possible without tearing meat-about ¼" thick and 8" wide is ideal. Repeat with remaining breast. Place eggs, panko, and flour in separate shallow bowls (cake pans or pie plates work great). Season cutlets lightly with kosher salt. Working with 1 cutlet at a time, press 2 sage leaves onto both sides of meat. Wrap 2 pieces of prosciutto around each cutlet to make a belt that holds in the sage. Dredge in flour, shaking off excess. Dip in eggs, letting excess drip back into bowl. Coat in panko, pressing lightly to help it adhere, then shaking off excess. Place cutlets on a rimmed baking sheet. Heat vegetable oil in a large skillet over medium-high until very hot (an instant-read thermometer should register 350°-375°). Carefully lower 1 cutlet along the side of the skillet closest to you and let it slide into oil so it's lying flat. Swirl oil in skillet carefully so that cutlet is submerged and cook just until bottom side is golden brown, about 2 minutes. Using tongs, carefully turn and cook until golden brown on the other side, about 2 minutes. Transfer to a wire rack; season with kosher salt. Let sit 5 minutes. Repeat with remaining cutlet. Toss scallions, peas, mint, lemon zest and juice, and olive oil in a medium bowl; season with kosher salt. Arrange cutlets on a platter and top with pea salad. Sprinkle with sea salt; serve with lemons.
Tips:
- To ensure the chicken breasts are evenly cooked, pound them to an even thickness before cooking.
- For the best flavor, use high-quality prosciutto and fresh sage leaves.
- If you don't have dry white wine, you can substitute chicken broth or water.
- To make the pea salad, use fresh, crisp peas. You can also add other vegetables, such as chopped celery or carrots.
- For a tangy dressing, use a combination of lemon juice, olive oil, and Dijon mustard.
- Season the chicken and pea salad to taste with salt and pepper.
Conclusion:
This chicken saltimbocca with crunchy pea salad is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the pea salad is a refreshing and crunchy side dish. This dish is sure to please the whole family.
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