sugar snap peas, strings removed, thinly slicedPretty good. As far as I'm concerned, if you're going to feed four people with this, you really only need two chicken breast halves, not four. Also, it's fine not to submerge the chicken in oil - I used about 2 thirds of the called for amount. Carefully lower 1 cutlet along the side of the skillet closest to you and let it slide into oil so it’s lying flat. Sprinkle chicken with salt and pepper. Melt 1 1/2 tablespoons butter in heavy large skillet over high heat until foaming. Already thinking about making it again and sharing the recipe with family and friends. Need I say more. The tastes and texture of this dish was a winner. This is a winner. I don't suppose it really matters, because saltimbocca—the chicken version rather than the veal—is a big hit in my house.

Whole family liked this one. LOL I'm confused. The crunch Pea Salad was lovely. Great.

I bought chicken cutlets which saved a ton of work and served this with roasted potatoes and radishes that had been tossed in olive oil, lemon juice and a little bit of honey. I had to whisk furiously to get the flour to incorporate again, and once I had succeeded, I was rewarded with a sullen, light brown sludge. I kept a rack in the warm oven to hold the cutlets as I cooked successive batches and prepared the sauce.I don't know what was going on with this sauce though; neither the chicken broth nor the wine was supposed to be reduced at all, and to make matters worse, the flour whisked into the wine coagulated immediately upon hitting the hot pan. Crunchy and crispy on the outside and juicy tender on the inside! Had a taste of the Sugar Snap Pea Salad just as I finished it. Bring the sauce to a boil and then reduce to a simmer. The chicken? Wrap 2 pieces of prosciutto around each cutlet to make a belt that holds in the sage.

5 stars! Using tongs, carefully turn and cook until golden brown on the other side, about 2 minutes. Will use it for Hollywood Bowl Box Picnic. Wish there was a video to go with. Place a chicken breast on a cutting board. Simple. Add lemon juice, chicken broth and white wine to the sauté pan, and stir to combine.

Adding prosciutto to a fried piece of chicken was a waste of an expensive ingredient. www.bonappetit.com/recipe/chicken-saltimbocca-with-crunchy-pea-salad Swirl oil in skillet carefully so that cutlet is submerged and cook just until bottom side is golden brown, about 2 minutes.

Open like a book and place butterflied breast between 2 sheets of plastic wrap. It will be a wonderful addition to my pot luck/sick friend repertoire.Crunchiness heaven!

The pea salad was a great compliment to the saltimbocca! www.bonappetit.com/recipe/zucchini-blossom-and-chicken-saltimbocca Repeat with remaining breast.Place eggs, panko, and flour in separate shallow bowls (cake pans or pie plates work great). I'll be rating each recipe as I cook them... unless I get tired of this. Just about everyone mentions that "saltimbocca" means "jump in the mouth," presumably in a kind of slangy Roman way, but I … I was curious to see how the BA recipe differed from my own version.The first thing I learned is that BA's instructions are slightly confusing. The sporadic placement of the sage was also not favourable as there were some bites with no sage and some with large amounts. 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. Also very easy to make!I just wasn’t a fan of this dish. This is OK, but it's not chicken saltimbocca.

My family and I loved this! Coat in panko, pressing lightly to help it adhere, then shaking off excess. Sprinkle with sea salt; serve with lemons.8 oz. Trying to pound a full chicken breast to a 1/3-inch thickness is an exercise in frustration, especially if you're starting out with a larger one (and it yields a pretty ragged result).I'll post some pictures of the way I cut the chicken before pounding later in the week, so check back.I differ from the recipe on the sage; I like to shred it and sprinkle it on the chicken before adding the prosciutto, which gives a nice over-all herbal flavor.

The salad is also a perfect combo! Using a meat mallet, gently pound the chicken, working from the … The sage with the breading... delicious! Easy recipe. Or is the whole experience hoppy-jumpy? The prosciutto got a little lost amongst all the fried breading. 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. I won't try the flavor paste again.Pro Chefs Improve Boxed Brownies (8 Methods) at Home74 Easy Summer Dinner Ideas That Pretty Much Make ThemselvesWhole30 Recipes That Don't Taste Like You're Depriving Yourself Easy to make, delicious, and fresh. Dip in eggs, letting excess drip back into bowl. Husband wants it for lunch tomorrow. I used a bit over a lb of chicken, and still didn't need as much flour, egg or panko as was called for. Place 2 sage leaves atop each chicken breast half. Season cutlets lightly with kosher salt. And super easy. Top each chicken breast with 2 prosciutto slices, pressing to …

Arrange cutlets on a platter and top with pea salad. The flavor—reminiscent of a fine library paste—was not much better, and it did nothing for the chicken, which was delicious and deserved better. I'm going to make this tonight, but does the sage and prosciutto go inside the butterflied cutlet?

It totally disappeared in the dish as well as the sage leaves. I've decided to use the COVID time at home to cook my way through the Bon App Chicken Hall of Fame.

You'll want to remove the tenderloins from the underside, then slice each breast in half widthwise, to create two thin cutlets. 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°).

Dredge in flour, shaking off excess. Delicious dinner!Absolutely delicious! Delicious! Before chilled? I missed the bright, sharp tastes of wine and lemon in my own version. I would make this again but add ground sage or finely chopped fresh sage to the breading mixture This is a winner and truly belongs in the chicken hall of fame. Chicken Saltimbocca Okay, let's begin with the name. Incredible dish, the sage adds so much flavor.