Recipe: Saltimbocca Alla Romana

Along with the many excellent pastas that have their roots in Rome, such as Amatriciana, Cacio e Pepe, etc. -  the eternal city has also given us the classic preparation called "Saltimbocca".   I use the word preparation because although it is classically made with Veal cutlets,  you will routinely see it prepared using chicken and that's what I've done here. 

Saltimbocca comes from the verb "Saltare" which means "To Jump".  Likewise, Bocca means "mouth" so the legend goes that this dish is so delicious and lively that it literally "Jumps in your mouth"....   I'm not sure about that, but this version is delicious and while not classic in every sense, was well received by everyone.  

Saltimbocca alla Romana

The key component in this dish are sage leaves and since my sage plant is going crazy right now, I've been dying to make this.  

2 pounds (4) chicken breasts

16 large sage leaves

4 oz. Prosciutto

6 oz. fresh mozzarella, sliced thinly into 16 pieces

3 pats butter 

Salt, Pepper, and Olive Oil

1/4 cup milk

Splash dry white wine

~  The browned chicken ~

Start by cutting the breasts lengthwise so that you're left with 8 pieces about 1/2" thick.  Melt the butter and a drizzle of oil in a pan and brown the meat over medium heat for about 4 minutes total.  Season with salt and pepper and set aside.  The chicken will still be raw in the center.  Deglaze the pan with a splash of white wine, add the milk, whisk together and set aside off the heat.

~ The Interior of the Roman Colosseum ~

Pre-heat the oven to 350  degrees and arrange the chicken on a roasting sheet.  Layer 2 sage leaves and a strip of prosciutto on each chicken breast.  Season lightly with salt and pepper.  Then top each breast with 2 slices of mozzarella. 

~ This is the chicken before the prosciutto and mozzarella.  I wanted to illustrate the size of the Sage  ~

Bake in the oven at 350 degrees for 5-8 minutes.  This will finish cooking the chicken and melt the mozzarella.  When done, remove to a platter to rest while you finish the pan sauce. 

Over a low flame, warm the pan sauce and check for consistency.  You might need to add a bit more milk.  Check for seasoning and drizzle over the platter.  Serve family style.  Buonissimo! 

~ This is simple and delicious.  Chop some extra sage leaves for garnish ~

Salute!