Description
A delightful Italian dish featuring tender chicken saltimbocca paired with a refreshing shaved lemon fennel salad, perfect for a taste of spring.
Ingredients
Units
Scale
- 3 large boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon (8 g) all purpose white flour
- 6 leaves fresh sage
- 3 slices Parma ham/Prosciutto, thinly sliced
- 6 toothpicks
- 1 tablespoon (15 mL) olive oil
- salt to taste
- ground pepper to taste
- 1/4 cup white wine
- 1/2 cup (65 mL) chicken broth
- 2 teaspoon (9 g) butter, unsalted
- 2 medium fennel bulbs, greens attached
- 1 lemon plus 4 teaspoons fresh lemon juice
- 8 teaspoons extra virgin olive oil
- 1/2 teaspoon kosher salt
Instructions
- Slice the chicken breasts horizontally into very thin cutlets. Place a leaf of sage on each piece and cover with a slice of prosciutto. Use a toothpick to keep the small package together if you wish. Coat each cutlet with the flour; then shake off the excess.
- Heat the oil in a pan. Working in batches, add a few cutlets at a time. Start with the prosciutto side down, and cook over high heat. After 3 minutes, turn to brown the other side. Lower the heat, cover, and cook 2 minutes. Season with a little salt and pepper to taste. Remove the cutlets from the pan and keep them warm. Repeat the operation with the remaining cutlets.
- Pour the wine into the pan to deglaze. Add broth into the pan, then cook over high-heat until reduced by half, about 1 minute. Remove the pan from the heat, then stir in the butter until it has melted, about 30 seconds.
- Place the cutlets onto warmed plates, remove the toothpicks (if using). Spoon the sauce over the cutlets then serve.
- Trim the stalks and root ends from the fennel bulbs. Pull off any tough and bruised outer layers. Cut the bulbs in half and cut out most of the core, leaving just enough to hold the layers together. Shave the fennel using the smallest thickness on a mandolin or other slicer.
- Cut the stem end from one lemon. Using the same thickness shave your lemon. Stir the lemon slices and fennel together in a large bowl.
- Whisk olive oil, lemon juice, salt and pepper in small bowl until blended.
- Add sliced fennel and lemon and toss until coated. Handpick fennel fronds and toss into salad. Let stand at room temperature, tossing occasionally, about 1 hour before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 20
- Carbohydrates: 10
- Fiber: 3
- Protein: 30