Saltimbocca and Roasted Carrots
(Subscribers, click HERE to view the video from your e-mail.)
In Italian, Saltimbocca means “jump in the mouth,” and in this recurring WSFA-12 TV cooking segment appearance, host Tonya Terry admits that this Italian chicken cutlet recipe lives up to its name. (Grazie tanto Nonna per questa ricetta ~ Brava!) And while I show Tonya how easy it is to cook fresh, I add a second recipe—Roasted Carrots.
I wish I could show you how much fun the hosts and crew of Alabama Live! enjoy the food that is prepared on set. Off camera—it is a little cooking class, with everyone asking me, “How did you do this?” “Really, it is that easy? I could do that!” And they are right—they COULD do that. These recipes are quick, easy and fresh!
Watch the video segment above to see how quickly it comes together and see the recipes below so you can start cooking them in no time!
Buon Appetito~
Mark
Saltimbocca ~ Chicken cutlets with Prosciutto & Sage
1/2 cup plain dried bread crumbs
1/4 cup grated Parmesan Cheese (Parmigiano-Reggiano cheese is preferred)
1 large egg
6 chicken cutlets, pounded thin
Kosher or Sea salt
Freshly ground black pepper
2 tablespoons extra virgin olive oil
Juice of 1 lemon
Freshly chopped flat-leaf parsley for garnish
*For Saltimbocca variation, add:
6 slices of prosciutto
6 large sage leaves
In a shallow oblong dish, combine the bread crumbs and grated cheese, stirring until well mixed. In another shallow oblong dish, beat the egg until bright yellow. Season both sides of each chicken cutlet with salt and pepper. (*See Saltimbocca variation note.) One at a time, dip each cutlet into the egg, turning over to coat both sides, and allowing the excess egg to drip back into the dish. Next, place the cutlet into the bread crumb mixture, turning over to coat both sides. (Press the bread crumb mixture into the cutlet with the back of your knuckles to insure the coating adheres.) Shake off any excess breading back into the dish. Place the breaded cutlet on a plate and continue breading the rest of the cutlets.
Heat 2 tablespoons oil in a large skillet over medium heat. When the oil is hot, add the breaded cutlets, in batches if necessary, and cook 3 to 4 minutes until the coating is nicely browned. Turn the cutlet over and cook the second side another 2 to 3 minutes until nicely browned.
Remove cutlets to a serving platter and squeeze lemon juice over the cutlets. Serve immediately. Serves 4 to 6.
(*Variation: after seasoning both sides of the cutlets, place one large sage leaf in the center, running lengthwise with the length of the cutlet, on the top side of each cutlet. Place one piece of prosciutto over the top side of the cutlet, covering the sage leaf, pressing the prosciutto into the cutlet to adhere. Proceed with the egg and breading process, following the rest of the recipe as written.)
Roasted Carrots
1 1/2 pounds 4- to 6-inch long baby carrots, washed, dried, green tops trimmed to 1 inch from
top of carrots. (*See note)
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 400 degrees. Line a baking sheet with either parchment or foil.
Gently toss together carrots, oil, salt and pepper in a re-sealable plastic bag. Spread out the carrots on the baking sheet. Roast for 20 to 30 minutes (depending on size of carrots), until the carrots are nicely browned and fork tender—turning the carrots over once during the cooking process to brown both sides. Taste and adjust seasoning. Serve warm or at room temperature. 4 servings.
(*Note: if using large diameter or longer than 6-inch carrots with green tops already removed, cut each carrot in half lengthwise, cut each half crosswise into 3-inch long pieces.)
(A variation: After being roasted and removed from the oven, drizzle the carrots with a tablespoon or two of balsamic vinegar for an added tangy sweetness.)
