4 serves – 30 min
This dish can be translated as “jump in your mouth”since it’s quick, easy and delicious!
It can be made with chicken, veal or beef.
INGREDIENTS
Saltimbocca 4 Chicken Cutlets (about 6 ounces each) 8 large fresh sage leaves 8 thin slices prosciutto 1 cup chicken broth, hot ¼ stick of unsalted butter Salt & freshly ground pepper, to taste
Green beans and tomatoes 2 teaspoons extra-virgin olive oil 1 pound green beans, trimmed 2 cloves garlic, minced 1½ cups halved cherry tomatoes 1/2 cup vegetable broth, hot Salt & freshly ground pepper, to taste
Vinaigrette dressing 6 spoons organic balsamic vinegar 2 spoons extra-virgin olive oil
EQUIPMENT Skillet Chef’s knife meat mallet parchment paper whipper or whisk | DIRECTIONS
Saltimbocca
Lay the cutlets between 2 sheets of wax paper and with flat side of a meat. They should 1/2-inch thick. Sprinkle with salt and pepper.
Wrap 2 slices of prosciutto around each cutlet, so the sage will stay in place
If your skillet is not big enough, cook half of the cutlets (with half of the butter), then transfer them to a platter and cover them to keep them warm. Repeat with remaining half butter and remaining 2 cutlets.
Green beans and tomatoes
Vinaigrette dressing
Serving
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