We’d like to see a few of these classic Italian dishes show up on restaurant menus…
Arancini, Chicken & Sausage GIAMBOTTA, Chicken and/or Veal Saltimbocca, Eggplant Rollatini, Muffuletta, Oyster Po’Boy, Crawfish & Shrimp Etouffée, Ratatouille, Zuppa di Pesce, and more!
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The original version of this dish is Saltimbocca alla Romana (“saltimbocca Roman-style”), which consists of tender veal cutlets pounded out with fresh sage leaves, and prosciutto rolled up and cooked in a dry white wine and butter sauce. Marsala wine is sometimes used. Also, sometimes the chicken or veal cutlet, sage, and prosciutto are not rolled up but left flat. An Italian-American variation of Saltimbocca replaces the veal with chicken or pork… Here, we use boneless fresh chicken fillets to make Chicken Saltimbocca.
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before we make the chicken jambot I want to take some of these wonderful pounded out boneless skinless chicken breasts and make another dish okay we’re going to save that for gmol but I like the look of this one so we’re going to trade now the chicken and sausage jolta doesn’t need that much chicken so we’re going to keep that there and we’re going to make four portions I’m looking for the nicest cutlets to make another dish with this leftover pjo and Sage known as Chicken Salt and boka chicken Salt and boka is very easy to make and here’s all you need over here are my peppermills I have a combination of pink Himalaya salt as well as the moldens you can see it the molden smoked sea salt so the first thing I want to do is that pjo is not that salty so I’m going to season the chicken boneless skinless chicken breast first with a little bit of cracked smoked sea salt and pink Chalan salt and I’m going to season it also with a malange of cracked Peppercorns in this Pepper Mill I have pink peppercorns red peppercorns pink peppercorns green peppercorns black apricorns and so that’s a mange of Cracked Pepper at this point what you want to do to make chicken Salt and boa is put your Sage take your sage and put that right on to your chicken breast it doesn’t matter because a piece of PUK is going to go over each of these you can use up as much Sage as possible I would add a good amount of leaves on each one this is what’s going to flavor the [Music] chicken going to give it a wonderful flavor notice I’m not touching the chicken I don’t want to get raw poultry on my fingers I just want to put enough Sage to flavor to add that herb spice to the chicken many tiny pieces to least not want that and as an added measure I’m going to put some Italian seasonings and you won’t see a lot of people make chicken salted boa this way they normally just take a sage and pound pound out the breast regimin flour you know put the p on this PUD has been sitting out at room temperature for a little bit so I always recommend make sure that the PUK is sitting over the chicken now I’m going to have to wash my hands after this but you can see we had four leftover slices why not utilize them and especially now that I let them sit out at room temperature I was as I was doing all the me and plas for this these recipes here today it dried out a little bit but that’s okay because here’s what we’re going to do make sure that’s all covered we’re then going to take this wrap come right over The Cutting Board pull a little bit more up up make sure you keep all that intact underneath there and cover it cover the chicken and pound the pruto and the sage and the Italian seasonings and the salt and pepper right into each chicken breast now you’re going to have to wash your hands anyways but I would strongly suggest again remember presentation if you need to see anything that needs to be move you’re going to wash your hands after you dredge this in flour and over here I already have some seasoned flour that has Italian seasonings in it mixing them up with my hands a little bit all right so we’ll keep what they call sort of a dry hand and keep this over to the side here and when you cook sprinkle just stret it when you cook these now seasoned shake off that excess now seasoned chicken breast with all the wonderful sage and pajo and a little bit of butter and extra virgin olive oil you’re going to cook them with the Puro face side up you’re not going to put it face side down so you’re going to do about 3 minutes we’re going to cook them for about 3 minutes on the back side where there’s no pajo no Sage and get them a little toasty and the butter and extra virgin olive oil and cast iron skillet and then what we’re going to do we’re holding the pajo in place then what we’re going to do is we’re going to turn them over for a little less than a minute and then take them out of the pan and and then we’re going to make our sauce put lemon white wine a little bit of garlic chicken stock and butter and then we’re going to add that Bas cutlets back to the pan all right so we’re done with this we’re going to throw this in the trash we’re done with it we don’t need it anymore and we’re going to wash our hands [Music] Chicken Salt and Bola growing here a little bit of olive oil just a little bit little bit of butter about 2 tbspoon of butter that’s not low believe it or not you can see the butter is sizzling what we’re going to do now is we’re going to take and just do shake off some of that ex excess flour we don’t want too flowy slowly and layer it slide it into the pan we’re going to do these two trying to keep the pjo and the sage on the top now once you slide them into the pan like that you can then put the heat up a little bit more on medium but again remember this is going to cook again I’m only partially cooking this on one side our chicken now even on low heat you can see it’s getting a nice crust on the edge there at that point you don’t want to overcook it so you just want to turn them and you want to keep everything intact keep that pjo on there for a minute this is wild chicken so we’re going to keep our Tong away from there we can put our Tong up there just when you start to hear the pajos get a little bit crispy you’re going to need to get your spatula you going use this one we’ll wash it after and a plate and try to get right up underneath that if you have to [Music] use your hand like so Mo this out of the [Music] way some people say oh well why don’t you clean the pan and start again I think if you cook on low if you cook on low low heat this is medium to low you don’t and you can use two hands obviously you don’t need to and we’ll put that right back on you don’t need to do another [Music] batch whereby you add more oil or more butter there’s more than enough oil and butter in the pan or already so again that’s been long enough on that side nice little turn you can see chicken the so if you’re multitasking folks you’re going to be fine just try to get underneath so that you get all of the peruto out of the pan now here’s we’re going to turn the heat off look at this look at this wonderful chicken salting [Music] bica it’s still on medium low little white wine scrape off all that fond off the bottom get the chicken cooked [Music] in add some more butter let’s find a spoon [Music] M you can see the the pan sauce is [Music] already coming together beautifully I like the wood sping just as [Music] well between your your fingers to catch any little lemon squeezed into [Music] there see that pit we cut right there all right so we have our sauce here for our salting bica we just squeezed some lemon in there we got the butter more white wine we put the rest of the chicken stock in here we have our plate everything’s hot already over there ready to go you can see this beautiful sauce put some more shiing out basil in there get a little garlic clove now what you’re going going to do is you’re going to layer your saluma right back down in that sauce M yummy already been garnished and you’re going to heat that through this is hot ready to though this was already hot I took it out of the pan to make the sauce and we putting it back in it’s already nice temp temperature we don’t want to overcook and it looks like it’s time to eat we got a little bit of everything on the [Music] plate ciao mja mja [Music]