Recipe: Chicken Saltimbocca | Andrew Zimmern

They don’t make dishes like this anymore… which is exactly why you should.

Saltimbocca, loosely translated as “jumps in the mouth,” is one of those dishes that reminds you that Italy’s greatest culinary achievements are acts of restraint. Their cuisine is a devotion to simplicity, seasonality and micro regional cooking styles. The dish itself comes from Rome, or at least Rome claims it with the same shrug that it gives to Cacio e Pepe. And in its perfection, it insists on being a part of my culinary canon. I love this recipe.

Crispy prosciutto. Sage in hot butter. Veal if you can find it… chicken if you can’t (that’s how it goes in my house). A quick pan sauce that brings it all together.

Done right, it’s salty, savory, aromatic, and gone in about two minutes straight out of the pan.

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Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and passionate global citizen. As the creator, executive producer and host of the Bizarre Foods franchise, Andrew Zimmern’s Driven by Food, What’s Eating America, Emmy-nominated Family Dinner, Wild Game Kitchen, Field to Fire and the Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. Andrew is the founder and chairman of Intuitive Content, named one of the top 100 production companies in the world, and Passport Hospitality, a restaurant and food service development company. He sits on the boards of Services for the UnderServed, EXPLR Media, Soigne Hospitality, Giving Kitchen, Beans is How and The Great Northern. Andrew is a Global Goodwill Ambassador for the United Nations World Food Programme and The Nature Conservancy, and is the International Rescue Committee’s Voice for Nutrition.