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Chicken Saltimbocca's picture
  Chicken breasts 3
  Powdered sage 1⁄2 Teaspoon
  Ham slices 6 (Thin, Use Country Ones)
  Pepper 1⁄4 Teaspoon
  Margarine 1⁄2 Cup (8 tbs)
  Parmesan cheese 1 Tablespoon
  Chicken consomme 1 1⁄2 Cup (24 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon

Chicken breasts first are skinned, boned and cut in half to make 6 cutlets.
Carefully slice again to make 12 thin cutlets.
Sandwich a slice of ham between 2 cutlets and fasten with toothpicks.
Mix cheese, flour, salt, sage and pepper and dip cutlets, pressing firmly to coat both sides.
Shake off excess.
Reserve 1/4 cup of the coating mixture.
In 10 inch skillet heat margarine over moderate heat, saute cutlets 3 or 4 at a time about 5 minutes per side.
Drain cutlets on paper towels and keep warm.
Pour off all but about 1/4 cup pan drippings, add 1/4 cup coating mixture, consomme and wine.
Stir and cook until sauce boils and thickens.

Recipe Summary

Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1963 Calories from Fat 1007

% Daily Value*

Total Fat 113 g173.9%

Saturated Fat 24.6 g123%

Trans Fat 0.2 g

Cholesterol 418.7 mg139.6%

Sodium 5150.2 mg214.6%

Total Carbohydrates 41 g13.5%

Dietary Fiber 0.9 g3.6%

Sugars 4.9 g

Protein 168 g335.1%

Vitamin A 108.7% Vitamin C 14.9%

Calcium 30.9% Iron 45.6%

*Based on a 2000 Calorie diet

Chicken Saltimbocca Recipe