Chicken Saltimbocca with Country Ham
This dish is inspired by a traditional Roman dish made with veal and proscuitto. Translated literally from Italian, saltimbocca means “jump mouth” or “hop in the mouth,” perhaps implying that the dish is so good the flavors jump in your mouth. It’s best to pound your own chicken breasts, for this or any recipe that calls for cutlets, also known in French cooking as paillards. Chicken sold as cutlets in the grocery store aren’t actually pounded, but are horizontally sliced to resemble a cutlet. The meat contracts irregularly in the hot pan, making it tough. When pounding the chicken, I protect it with a heavy-duty freezer bag that I’ve cut apart into two thick sheets. I place the breast between the sheets and pound it with a flat meat pounder or the bottom of a heavy skillet. The idea is to create an evenly thin piece of meat, not to pound it into oblivion. This technique works equally well with turkey, pork, or veal. If necessary, you can substitute white wine or sherry for the Marsala or port. Whatever you do, cook only with what you would drink. Never, ever use anything labeled “cooking wine” or “cooking sherry,” which is full of salt and absolute garbage.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
To prepare the cutlets, place a chicken breast between 2 sheets of plastic wrap and pound to slightly over 1/4 inch thick. Repeat with the remaining chicken. Place 4 fresh sage leaves on each cutlet; top with 1 or 2 slices of ham and press lightly to adhere. Place on a baking sheet and refrigerate to set, at least 10 minutes.
Step 2
Place the flour in a shallow dish and season with pepper (no salt is necessary because of the salty ham). To cook the cutlets, heat the oil in a large, heavy-bottomed skillet over medium-high heat. Working with 2 pieces at a time, dredge both sides of the chicken in flour, then shake off the excess flour—the chicken should be lightly dusted. Without crowding, add 2 pieces of chicken to the skillet, ham side down first, and saute for 2 to 3 minutes per side. Transfer to a warm platter and cover loosely with aluminum foil. Repeat with the remaining chicken, adding more oil if necessary.
Step 3
To make the sauce, pour off any excess oil from the skillet. Return the skillet to the heat. Add the wine and Marsala and bring to a boil over medium-high heat, scraping up any browned bits. Add the stock and increase the heat to high. Cook until the sauce is reduced and slightly thickened, 3 to 5 minutes. Taste and adjust for seasoning with salt and pepper. Spoon the sauce over the chicken, garnish with fresh sage, and serve.
