Best 3 Saltimbocca Di Pollo Alla Romana Prosciutto Stuffed Chicken Breast Roulades Recipes
Indulge in a culinary journey to the heart of Italy with Saltimbocca di Pollo alla Romana, a classic dish that combines the flavors of tender chicken, savory prosciutto, fresh sage, and white wine. This recipe elevates the humble chicken breast into a delectable masterpiece, stuffed with aromatic prosciutto and sage, then pan-fried to golden perfection. Served atop a bed of sautéed vegetables or creamy polenta, this dish is a symphony of textures and flavors that will tantalize your taste buds.
Accompanying this main course are two additional recipes to complete your Italian feast. Start your meal with a refreshing Insalata Caprese, a vibrant combination of juicy tomatoes, creamy mozzarella, and fragrant basil, drizzled with a balsamic glaze. And for a sweet ending, indulge in a classic Tiramisu, a layered dessert of coffee-soaked ladyfingers, creamy mascarpone filling, and a dusting of cocoa powder. These recipes offer a well-rounded culinary experience, from a savory main course to a refreshing salad and a decadent dessert, allowing you to savor the true essence of Italian cuisine.
SALTIMBOCCA ALLA ROMANA
Steps:
- Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Gently flatten the cutlets with a rolling pin or meat mallet, until the pieces are about 1/4-inch thick and the prosciutto has adhered to the veal. Remove the plastic wrap and lay a couple of sage leaves in the center of each cutlet. Weave a toothpick in and out of the veal to secure the prosciutto and sage. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to combine. Dredge the veal in the seasoned flour, shaking off the excess.
- Heat the oil and 1 tablespoon of the butter and in a large skillet over medium flame. Put the veal in the pan, prosciutto-side down first. Cook for 3 minutes to crisp it up and then flip the veal over and saute the other side for 2 minutes, until golden. Transfer the saltimbocca to a serving platter, remove the toothpicks, and keep warm.
- Add the wine to the pan, stirring to bring up all the delicious flavor in the bottom; let the wine cook down for a minute to burn off some of the alcohol. Add the chicken broth and remaining tablespoon of butter, swirl the pan around. Season with salt and pepper. Pour the sauce over the saltimbocca, garnish with sage leaves and lemon wedges; serve immediately.
CHICKEN SALTIMBOCCA ALLA ROMANA
This wonderful recipe produces tender chicken cutlets wrapped with thin slices of Prosciutto di Parma topped with fresh sage leaves in a white wine reduction sauce. It's pretty easy to prepare and produces wonderful results.
Provided by Cookin in NJ
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken cutlet on a cutting board and cover with a sheet of plastic wrap. Gently evenly pound the cutlet to 1/4 of an inch thick.
- Season both sides of the cutlets with salt and pepper.
- Place 2 sage leaves on each cutlet and top with prosciutto.
- Cover the cutlets with a sheet of plastic wrap and use the meat mallet to lightly pound each cutlet to adhere the sage and prosciutto to the chicken.
- Heat a large saute pan over medium-high heat.
- Add butter and oil and heat through.
- Place the chicken cutlets in the pan prosciutto-side down and cook until crisp, about 2 minutes.
- Turn the cutlets over and cook until done, about 1 minute more.
- Transfer the cutlets to a platter and tent with aluminum foil.
- Return the pan back to the heat and add the wine, scraping up any browned bits for them bottom.
- Cook until the wine has reduced by half. Add the cutlets back to the pan to warm through and coat well with the sauce, serve immediately.
- Enjoy!
Nutrition Facts : Calories 160.1, Fat 15.4, SaturatedFat 6.4, Cholesterol 22.9, Sodium 2.8, Carbohydrate 0.8, Sugar 0.3, Protein 0.1
SALTIMBOCCA DI POLLO ALLA ROMANA (PROSCIUTTO-STUFFED CHICKEN BREAST ROULADES)
Known as Saltimbocca alla Romana, these chicken breasts are a tasty second course, very easy to make, just a few ingredients are necessary but still delicious!
Provided by Allrecipes Member
Categories Italian Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Place chicken breasts on a sheet of parchment paper. Lay 1 slice prosciutto and 1 sage leaf on each chicken breast. Roll chicken from the short end and secure with wooden skewers.
- Heat butter in a skillet over medium-high heat; add rolled chicken and cook until well browned, 2 to 3 minutes per side. Add wine, salt, and pepper; cook until chicken is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 0.9 g, Cholesterol 84.9 mg, Fat 10.2 g, Fiber 0.1 g, Protein 26.5 g, SaturatedFat 4.4 g, Sodium 395 mg, Sugar 0.2 g
Tips:
- To ensure the chicken roulades remain intact during cooking, secure them tightly with toothpicks or kitchen twine.
- For a more flavorful filling, use high-quality prosciutto and fresh sage leaves.
- If you prefer a crispier crust, increase the cooking time in the oven.
- Serve the saltimbocca di pollo alla Romana immediately, garnished with fresh parsley or sage leaves.
Conclusion:
Saltimbocca di pollo alla Romana is a delicious and versatile dish that can be enjoyed for lunch or dinner. It's a great way to use up leftover chicken breasts and is sure to impress your guests. With its combination of savory prosciutto, aromatic sage, and tender chicken, this dish is a true taste of Italy.
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