Hen Saltimbocca is made with pounded rooster breasts full of prosciutto and sage in a lightweight white wine sauce.
Lighter Hen Saltimbocca
Hen Saltimbocca is a variation of the standard Italian dish Saltimbocca, which usually options veal cutlets wrapped with prosciutto and sage. I order this dish on a regular basis from my favourite Italian restaurant, however theirs is loaded with butter (butter makes all the pieces style soo good!). On this lighter adaptation, rooster breasts are used as a substitute of veal, sustaining the essence of the dish whereas offering a lighter poultry different.
What’s Saltimbocca?
Saltimbocca, the identify of this Italian dish interprets to “leap within the mouth” which is historically made with veal cutlets wrapped with prosciutto and sage, shortly cooked in butter and oil, and infrequently topped with melted cheese.
Elements
- Hen breasts pounded skinny: Tender rooster breasts flattened to perfection.
- Prosciutto slices: Skinny, salty Italian cured ham.
- Recent sage leaves: Aromatic herb with earthy undertones.
- Butter and olive oil: Wealthy, flavorful fat for cooking.
- Kosher salt and contemporary pepper: Seasonings for style.Lowered sodium rooster broth: Gives a flavorful base for the sauce.White wine: Provides depth and acidity to the sauce.
- Flour: Used for coating the rooster for a crispy exterior.
- Lowered sodium rooster broth: Gives a flavorful base for the sauce.
- White wine: Provides depth and acidity to the sauce.
- Olive oil cooking spray: Gentle coating for cooking.
How To Make Hen Saltimbocca
- Slice every breast lengthwise into two cutlets, yielding a complete of 6 items.
- Place wax paper over every cutlet and gently pound them to roughly 1/4″ thickness, then evenly season with salt and pepper.
- Take half a slice of prosciutto and lay it on one finish of every cutlet, adopted by a sage leaf, then fold over the rooster and evenly seal the ends.
- Dredge the rooster in flour from a shallow bowl, shaking off any extra, and discard the remaining flour.
- Warmth a nonstick skillet over medium-high warmth, then spray with olive oil.
- Sauté the rooster for about 1 minute on both sides, doing this in batches if essential.
- Take away the rooster from the pan and deglaze it with white wine, scraping up any browned bits.
- Add rooster broth and butter to the pan, then return the rooster to the sauce.
- End cooking over low warmth for roughly 5 minutes.
- Serve the rooster over wilted greens and prime with the sauce.
Serving Strategies
Hen Saltimbocca pairs nicely with numerous facet dishes that complement its flavors and textures. Listed below are some choices:
- Pasta: Serve with a easy pasta dish corresponding to penne alla vodka, or pasta with asparagus.
- Roasted Greens: Roast seasonal greens like roasted asparagus, zucchini, or cherry tomatoes with olive oil, garlic, and herbs for a flavorful and nutritious facet.
- Wilted Greens: Wilted spinach with garlic and oil is a unbelievable facet dish for Hen Saltimbocca, it contrasts fantastically with the wealthy flavors of the rooster and its savory sauce.
- Mashed Potatoes: Creamy mashed potatoes are a comforting accompaniment that absorbs the flavorful sauce of the Hen Saltimbocca.
- Inexperienced Salad: A light-weight and refreshing inexperienced salad like this arugula salad can steadiness out the richness of the dish.
- Crusty Bread: Serve with crusty bread or garlic bread to mop up the scrumptious sauce.
- Grilled Greens: Grilled greens corresponding to grilled asparagus, bell peppers, eggplant, OR grilled zucchini add a smoky taste that enhances the rooster.
- Risotto: Creamy risotto like this mushroom risotto or this risotto primavera pairs fantastically with Hen Saltimbocca.
Extra Hen Breast Recipes You Will Love
Yield: 6 servings
Serving Measurement: 1 piece rooster
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Slice every breast lengthwise into two cutlets to make a complete of 6 cutlets.
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Cowl with wax paper and pound each to about 1/4″ thick. Season rooster evenly with salt and pepper.
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Lay a 1/2 slice of prosciutto on one finish, prime with sage leaf and fold over.
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Flippantly pound ends of rooster to seal.
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Place flour in a shallow bowl and evenly dredge rooster in flour, shaking off extra. Discard the remaining flour.
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Warmth a nonstick skiller over medium-high warmth. When scorching, spray with olive oil.
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Sauté rooster 1 minute on both sides. You’ll have to do that in a couple of batches.
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Take away rooster from the pan and deglaze the pan with wine, scraping up any brown bits.
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Add rooster broth and butter and return rooster to the sauce.
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End cooking on low about 5 minutes.
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Serve this over a mattress of wilted greens or pasta (see serving solutions above) and prime with sauce.
Final Step:
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**To make-it dairy-free any vegan butter will work.
***I like cup4cup gf flour.
Serving: 1 piece rooster, Energy: 155.2 kcal, Carbohydrates: 4.5 g, Protein: 21.7 g, Fats: 4.3 g, Saturated Fats: 1 g, Fiber: 0.2 g