How to Make Chicken Saltimbocca at Home, with Joey Altman| Pottery Barn

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is more affordable.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth adds flavor without alcohol, and vinegar is a budget-friendly substitute.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories, while pecorino is often less expensive.

Remove the skin and fat from the whole chicken breasts.

Pound the chicken breasts between two sheets of plastic wrap to an even thickness.

Season the chicken lightly with salt and black pepper.

Lay prosciutto slices, fontina cheese slices, and fresh sage on the chicken, then fold it in half.

Dredge the chicken in flour, dip it in egg wash, and coat it with a mixture of Japanese panko crumbs and Parmesan cheese.

Ensure the breading is applied well, especially around the edges.

In a pot, reduce white wine with minced shallot over medium heat until it reduces to about 20% of its original volume.

Add torn fresh sage to the reduced wine.

Incorporate cold butter cut into cubes into the sauce until fully mixed.

Plate the dish by spooning creamy polenta down the center of a large white platter.

Cut the chicken breast in half on an angle and lay it on top of the polenta with the cut side facing the same direction.

Garnish with fresh fried sage leaves and chopped fresh chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens