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Saltimbocca di pollo-Chicken Saltimbocca

Cook time: 0 min.
Servings: 3

Ingredients for Saltimbocca di pollo-Chicken Saltimbocca

Freshly ground black pepper
100gFontina (semi soft cheese)
100gProsciutto crudo (parma ham)
3Large chicken breasts

Instructions for Saltimbocca di pollo-Chicken Saltimbocca

To prepare the Saltimbocca di pollo-Chicken Saltimbocca recipe, please follow these instructions:

Cut each chicken breast into four slices across. Bank slices slightly flat between two pieces of plastic wrap. Cut the cheese into 12 pieces. Inserts prosciuttoen into pieces about the size of the chicken slices. Now put a piece of cheese on each chicken slice and season with salt, pepper and a Sage leaf. Cover with prosciutto. Melt the butter in a large frying pan and let the shower up. load so saltimboccaerne on the forehead with the prosciuttosiden down in the hot butter. Fry them barely a minute before they are turned over. Continue to fry gently until they see that fontinaen has melted and the chicken done.

Server immediately, preferably accompanied by cooked beans with smoked pork (pancetta).

Saltimbocca is a classic Italian dish that exists in many variations. Saltimbocca means "spring in the foot" and the Court of first instance, which in its traditional version bears the surname "alla romana", belongs also to the Romans favourite dishes. Saltimbocca consists of a thin slice lean veal, who tapped even thinner. On top of a slice of cooked or cured ham (with a little fat). The flesh of the guards with a paste of garlic, Sage and olive oil and seasoned with salt and pepper, before it folded a few times about the filling. Held together with kødnåle and FRY in olive oil. This variant uses chicken.