Saltimbocca literally means “to jump in your mouth“. This dish was so loved and widely eaten that is was given this name purely out of the love of the flavor. Originating in Italy, this “melt in your mouth” dish is classically made with a large sage leaf tucked underneath the prosciutto before cooking. Since my children are not overly fond of sage, I omitted it, but by all means, utilize this fragrant green.
Saltimbocca is a Mediterranean dish which originated in Italy, although it is widely eaten throughout Southern Europe. The exact components and preparation for Saltimbocca vary, but the key to the dish is the inclusion of a meat such as veal, pork, or chicken, and the use of prosciutto to wrap it for cooking. The result is a very rich, flavorful dish which can be eaten as an appetizer or an entrée, and paired with a wide assortment of complementary foods.
Super Simple Chicken Saltimbocca
Enjoy this timeless dish using your choice of pork, veal or even beef and don’t let anyone tell you it won’t be Saltimbocca prepared your way! The preparation and cooking method is what gives it the name.
4 small chicken breast halves, pounded thin into cutlets
1/2 teaspoon salt
1/4 teaspoon black pepper
Flour to coat
2 thin slices prosciutto
2 tablespoons butter
1/4 cup chicken broth
1 cup shredded Fontina cheese
1 1/2 cups Creamy Sweet Rice, recipe below
Prepare rice. While rice is cooking, sprinkle chicken cutlets with salt and pepper. Coat, lightly, with flour. Lay a piece of prosciutto on top of each cutlet: set aside. Melt butter in a large skillet over medium-high heat. When melted, place the chicken with prosciutto side down in the skillet and cook 2 minutes, flip and cook an additional minute. Remove to a plate and add the broth to the pan. Cook 2 minutes and return chicken to the skillet, with the prosciutto side up. Top with the cheese and continue cooking until the cheese has melted. Transfer the chicken to serving plates with Creamy Sweet Rice.
Creamy Sweet Rice
2 1/2 cups coconut water
1 1/2 cups short grained rice
1 cup whole kernel corn
1/2 cup light cream
1 tablespoon butter or margarine
Bring coconut water to a boil over high heat in a large saucepan. Add rice and corn. Reduce heat to low, cover and simmer for 18-20 minutes, or until all the liquid has been absorbed. Remove lid, add cream and continue to cook, stirring, until the cream is almost all absorbed, about 2 minutes. Remove from heat and stir in the butter. Serve immediately.