:max_bytes(150000):strip_icc()/20250630-SEA-ChickenSaltimbocca-FredHardy-HERO-7ce98c791620437aba2f79e653521cdc.jpg?ssl=1 "The One-Pan Italian Rooster Dish You will Wish to Make Weekly")
Why It Works
- Frying sage leaves earlier than searing the hen infuses the oil with earthy, fragrant taste.
- Beginning the hen prosciutto-side down provides the meat full contact with the pan, guaranteeing it crisps evenly.
- Including flour to the pan sauce thickens it simply sufficient to coat the hen.
Rooster saltimbocca tastes like one thing you’d order at a candlelit trattoria, nevertheless it comes collectively in underneath an hour—crisp, saucy, and filled with daring, savory flavors. Salty prosciutto, sharp lemon, aromatic sage—every chunk of the hen and its silky pan sauce lingers. The title saltimbocca actually means “jumps within the mouth,” and that is precisely what this dish does. It is a meal that delivers punchy flavors, assorted textures, and a sophisticated presentation, all from a single skillet in underneath an hour.
In Rome, saltimbocca is a traditional secondi, historically made with skinny slices of veal topped with sage and prosciutto, secured with toothpicks, and rapidly sautéed in butter or olive oil. A splash of white wine deglazes the pan, making a easy but assertive sauce. Over time, the dish has traveled and advanced, particularly in American kitchens, the place hen is usually used as a extra accessible and inexpensive substitute for veal. This model, developed by my colleague Jasmine Smith in our Birmingham, Alabama check kitchen, captures the character of the unique whereas streamlining the recipe for weeknight ease.
Jasmine begins with calmly pounded hen breasts, seasoned and topped with sage leaves, then draped with skinny prosciutto slices. As a substitute of utilizing toothpicks to carry the whole lot in place, she presses the prosciutto firmly onto the meat—it sticks simply advantageous, and you do not have to hunt for toothpicks in your kitchen cupboards, nor do it’s a must to fear about eradicating toothpicks after the dish is cooked. She additionally locations the hen prosciutto-side down within the sizzling skillet first. Beginning with the ham-side flat towards the new pan ensures even contact from the get-go, serving to it adhere to the hen’s flat floor and brown uniformly earlier than the hen begins to contract and curl. The result’s a crisp, savory layer that stays put and delivers a extra constant sear.
Flour does double obligation right here: A fast dredge helps the hen brown, whereas a contact extra flour added to the pan after searing helps thicken the sauce simply sufficient to cling to the meat. The sauce itself—a balanced trio of white wine, hen inventory, and lemon juice—is vivid and bracing.
After which there’s the sage. Some leaves go beneath the prosciutto, infusing the hen with their piney, peppery aroma. The remaining are fried briefly in olive oil till they’re crisp and appear like stained glass, turning into an fragrant, crunchy garnish that lingers on the palate.
Critical Eats / Frederick Hardy II, Prop Stylist: Christina Daley, Meals Stylist: Margaret Dickey
This one-pan meal comes collectively in underneath an hour, however tastes like one thing you’d linger over at your favourite Italian restaurant. Serve it with one thing easy, similar to roasted potatoes or garlicky greens, and do not forget to go a couple of lemon wedges on the desk. It is elegant, fast, and simply would possibly enter your weekly dinner rotation.
This recipe was developed by Jasmine Smith; the headnote was written by Laila Ibrahim.
The One-Pan Italian Rooster Dish You will Wish to Make Weekly
Prepare dinner Mode
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2 medium boneless, skinless hen breasts (about 6 to eight ounces every; 170 to 227 g every) (see notes)
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1 teaspoon (3 g) Diamond Crystal kosher salt; for desk salt, use half as a lot by quantity
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1/2 teaspoon freshly floor black pepper
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16 massive contemporary sage leaves (4 g), divided
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4 skinny slices prosciutto (about 1 1/2 ounces; 43 g whole)
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3 tablespoons (45 ml) extra-virgin olive oil
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1/2 cup, plus 1 tablespoon all-purpose flour (about 2 1/2 ounces; 71 g), divided
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2 tablespoons unsalted butter (28 g)
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1/3 cup (80 ml) dry white wine
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1 cup (240 ml) do-it-yourself hen inventory or store-bought low-sodium hen broth
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2 teaspoons (10 ml) contemporary lemon juice from 1 lemon
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Lemon wedges, for serving
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Working with one hen breast at a time, place hen breast on a chopping board. Maintain it in place with the palm of your non-cutting hand, and use a pointy knife to slice hen horizontally into two even cutlets. Repeat course of with remaining hen breast. Cowl every breast half with plastic wrap, and use a meat mallet or rolling pin to pound to 1/2-inch thickness.
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Season hen on either side with kosher salt and pepper. Permit it to sit down at room temperature for quarter-hour. Place 2 sage leaves on every breast and high every breast with a slice of prosciutto, urgent to stick. Trim prosciutto edges in order that they do not overhang from the hen, if wanted.
Critical Eats / Frederick Hardy II
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Line a small plate with paper towels. In a big chrome steel, forged iron, or carbon metal skillet, warmth 2 tablespoons oil over medium warmth till shimmering. Add remaining 8 sage leaves, cook dinner, basting often, till bubbles subside and sage leaves turn out to be crisp, 30 to 60 seconds. Utilizing a slotted spoon, switch leaves to ready plate. Set skillet apart (don’t wipe out).
Critical Eats / Frederick Hardy II
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In a shallow dish, similar to a pie plate, place 1/2 cup (2 1/4 ounces; 64 g) flour. Warmth oil in reserved skillet over medium-high warmth till shimmering. Working with two hen items at a time, calmly dredge hen in flour, and shake off extra. Place hen in sizzling oil, prosciutto-side down, and cook dinner, undisturbed, till virtually cooked by way of, calmly browned, and hen edges flip white, about 3 minutes. Flip hen, and cook dinner till calmly browned on second aspect and an instant-read thermometer inserted into thickest a part of hen registers 160°F (71°C), about 2 minutes. Switch hen to a big plate; repeat with remaining 1 tablespoon of oil and a pair of hen items. (Don’t wipe out skillet).
Critical Eats / Frederick Hardy II
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Add butter to drippings in skillet, and soften over medium-high warmth. Whisk in remaining 1 tablespoon flour; cook dinner, whisking continually, till combination is clean and shade darkens to deep blond, 30 to 60 seconds. Whisk in wine and simmer, stirring often and scrapping backside of skillet to loosen any browned bits, till diminished by half, about 1 minute. Add inventory and lemon juice; cook dinner over medium warmth, stirring often, till combination thickens sufficient to coat the again of a spoon, 4 to five minutes. Take away from warmth.
Critical Eats / Frederick Hardy II
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Divide hen amongst 4 plates; spoon sauce evenly over hen. Prime with crispy sage, and serve with lemon wedges.
Critical Eats / Frederick Hardy II
Gear
Meat mallet or rolling pin, massive chrome steel, forged iron, or carbon metal skillet, slotted spoon
Notes
You should utilize 4 store-bought hen breast cutlets as an alternative of complete hen breasts, however pounding your personal ensures even thickness and extra dependable cooking.
Make-Forward and Storage
The hen will be ready with the sage leaves and prosciutto by way of step 1 as much as 1 day upfront, then dredged and cooked simply earlier than serving.
Rooster saltimbocca is greatest eaten straight away, however will be safely saved in an hermetic container within the fridge for as much as 4 days.
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