Chicken Saltimbocca | Food Wishes
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- Опубликовано: 2 май 2024
- This amazing Italian classic is traditionally made with veal, but chicken breast is a great substitute, and regardless of what meat you use, the one-two punch of fresh sage leaves and pan-fried prosciutto creates a dish that truly lives up to its name. Just in case you didn’t know, “saltimbocca” means, ”jumps in the mouth,” and it really does. Enjoy!
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I am so excited to be livin’ la vida loca making your chicken saltimbocca.
You are after all the Ricky Martin of your Chicken Tartine.
Was in my local Italian last night for our 37th Anniversary, we had some Veal Clarinda (Cream sauce with cherries). I said to my other half , I should make some Veal Saltimbocca, we haven't had it in ages. Then this pops up, I need no more persuasion and this recipe looks way better than mine, Love it CJ...!
Happy Anniversary! 🎉
1. Happy anniversary! Congrats.
2. Please tell me how to find a recipe for that veal!!
Happy anniversary though.
Happy Anniversary. 🎉
Happy Anniversary
I make my pan sauce a little bit thicker and pour it over angel hair pasta for a side dish that ties in with the main. My sons love it!
Nice!
Great idea!
Forgot this dish exists, can't find veal anymore so I never got to make it. Thanks Chef John, you are as always a superstar!
1:40-2:11 - Chef John giving sage advice!
Haha. I saw this before I got to the timestamp, and thought for sure he would be making some innuendo regarding the pounding. But no, you did not false advertise, it was indeed sage advice! 😂
take my upvote. but im not happy about it
@@MrVovansim Thank you! :D
@@aminorityofone I shall, thank you. :D
Boz Scaggs reference? I see Chef John is familiar with the lowdown
Hahaha…nobody doesnt love Boz
I'm wondering how many people watching are old enough to remember and revere Boz Scaggs
@@710LENNY I definitely am, even though I was born in 80, my bff & I loved Boz. ❤
Boz Scaggs, Chef John must be around my age lol!
Lido shuffle
Chef John, it's easy to measure the temperature of any food with a Therma pen, just go in perpendicular to the pan. Chicken is especially important to temp. Show everyone how to use a thermocouple. You have a very intelligent and capable audience, don't let us down!!!!
I'm sticking with Chef John and the old poka-poka.
I like to mince the sage leaves and put them under the prosciutto. Great coverage that way.
Made this for dinner tonight, used white wine instead of marsala so the pan sauce ended up a little more acidic than perhaps intended - but still absolutely delicious and very simple. Thank you, Chef John!
Beautiful Sage you can tell it was just harvested, look at the tiny livor crystals. Yum Yum
flavor crystals liver yuck
Is this a bot comment what is going on
Real comment ive never been so sure in my life
@@huntersigler9895 disculpa soy ser humano
I got my saltimbocca recipe from Mario Batali many many years ago. This is the closest I’ve seen to that one. It really works, every time and is pretty easy to make. And I love sage and it’s wonderful using whole leaves on this dish. I urge anyone to try this, it’s really, really good.
Confirms my culinary training--"the sauce is everything." Thanks, Chef John. Another one for my Chef John recipe collection.
Saved to my recipes folder immediately. I have a few others, but this will be my go to.
Thank you for your posts. You got me through the pandemic and I do appreciate it. This sounds killer
key tip keep some sliced sourdough in the freezer. a quik toast and you are all set.
My son (also a John) loves you, chef John.
But could you please say, "a little shake-a shake-a of the ol' cayenne pepper" in some upcoming recipe?
Your dishes and their presentation are a pleasure.
Within the first 30 seconds of the video, Chef John gets Lido stuck in my head...thanks Chef!!
Bravo! This is the kind of content that keeps me coming back to RUclips. So well-executed and thought-provoking. ❤❤❤
Chef John your recipes, & sense of humor are the Best!! 🤣🤣
I drooled on myself watching you eat that.
I just made this for mom. We both loved it!
One of my favorites among Italian dishes, I need to try this.
This is so stupid simple I think I'll go buy some prosciutto and sage leaves and make it tonight!
I love saltimbocca and will definitely be trying this as soon as I get my hands on some prosciutto. Thanks!
The NY/NJ version with spinach and cheese is my all time favorite. Love a Veal saltimboca! The Demi-Glace can make or break the dish.
Yes!! That version is by far the best ever.....love with the spinach and cheese.....btw what kind of cheese would you use? thanks
Always good stuff Chef!! Keep em coming!
Nice recipe and some sage advice (ha get it), I have made it and I must say that I prefer the veal so to each their own..
I'm making this! Thank you, Chef John!
Looks lovely!
Also, food thermometers have come a long way recently and are so easy and available.... teach!
That looks absolutely delicious!
I live with someone averse to sage, but the method with prosciutto layer is interesting. I may have to do it with some other variety of flavorful leaves under the layer.
Wow I haven’t made this in years, thank you for reminding me how delicious this is
I've been waiting for Chef John to make me the Boz Scaggs of something for like 14 years.
Loved the props you gave your neighbor William Royce Scaggs. Somebody "loan him a dime" so he can buy more bags.
Ummm...when, what??
You are the frickin' Raton Boca of your Chicken Saltimboca.
Great recipe, it came out amazing!
❤My favourite cooking channel!❤
"Which made me a special kind of sad"... CLASSIC!
Good Gad Chef John...i can't wait to try this one
Im trying that asap! yum!
I recently tried this dish and fell in love, thank you Chef John!!!!
Yay. I love this dish and always forget to make it
The thing I like about Saltimbocca - there's as many ways to prepare it as the people you ask. By any account, you can't go wrong with this classic.
You can be the Lee Iacocca of your saltimbocca.
I might suggest adding a little sprinkling of dried summer savory with the sage
This version with chicken looks absolutley amazing. I will definitley be making this.....1 question, what if I can't find fresh sage leaves what would I do?👨🍳
Wow amazing ❤❤
This looks so good. Good thing I was heading to the store later. Now I can get the stuff to try this.
We have a saltimbocca recipe from the EVOO queen. It uses turkey cutlets and you roll them up. It makes for a pretty presentation, but you have to finish them in the oven because they tend to be thick.
I thought this was a made up Sims dish. Turns out it’s real.
I love your videos!
Gonna give this a try...😊
I already make this one. I pack the sage leaves covering the chicken completely. LOL I love sage. Same with the Prosciutto.
WAIT! You are the one who gave me the recipe! And the delicious carrot orzo that I always make with it.
@foodwiishes What? No.
I never knew this dish was so simple!
That looks soooo good. I'm going to make that at the first opportunity. And I won't forget the bread!
I have made no such deal with delicious tender animals! That said, this looks delicious with Chicken!
Ok now I'm officially convinced you're doing all the sims recipes 😅
Next... Lobster Thermidor? 😂
Sage advice
Oh, yum! Perfect Friday dinner. Elegant, tasty (effortless, apparently). Thank you, Chef John!
I think this one is going to be in the rotation soon.
Oh, definately gonna try this one!
We have sage in the garden… and I only have one dish I know how to use it in. So now there’s a second!
Out of curiosity, which is your 1st one? Saltimbocca is the only sage recipe I can think of
Looks fancy, but Chef 🧑🍳 John makes it look easy. It must be good because he ate half of it during the video 😁
Would you please make the crab cheese casserole that you get at some Chinese buffets? I have tried several recipes from the internet but none taste like the casseroles from the buffets. Thanks! I really enjoy your recipes.
Yummy 🤤😋
This gets even better, when you use much thinner pieces of chicken, fill the chicken with your sage and prosciutto and add thin slices of parmesan 🙂
Makes something like a cordon bleu saltimbocca.
If you wanted it to look really fancy, roll it up into a roll, roast on the outside and let it cure inside in the oven at low heat. That would be more for looks than for taste, since the chicken might be dryer on the outside.
Personally I even use a hint of paprika, you might even use some cayenne, but don't quote me on that.
My biggest food wish is a beef wellington without pork or mushrooms. Please help me. I don't eat pork and don't care for the fungus among us. I know you are the culinary artist that can make this happen. I enjoy your videos so very much. Your voice is amazing!
Although you could do without the pork, can’t see doing without the duxelles. Maybe try making dome of puff pastry (cook pastry over the back of a loaf tin ?) and a base, roast a beef filet, assemble, warm through and serve with creamy sauce ? You’ll have to experiment…
I so miss the podcast
Yes!!!🎉
YUMMMMM
Awesome recipe chef, please show chicken ayam betutu recipe please please please 🥺
This was the first "fancy meal" I made for my future hubby - 33 years ago! I couldn't find veal (or afford it, probably) at the time.
Yum❤
I’ve been using two silpats instead of plastic wrap to pound chicken out lately. I’m not sure what the long term effects of it will be on the silpats but they seem to be holding up after a handful of times of hitting them with a cast iron skillet.
Can you also use Madera wine instead of Marsala? I live in Asia and Marsala is not for sale, or at very high prices. I do have Madera.
This looks like it would go perfectly with some wild grain rice.
Who is with me that Chef John needs to show his face in a Q&A again!? It’s been many years!
Just watch his live feeds plenty of face time.
If you become a member, he does weekly live chats. We get to see his face all the time.
"I'm a sage-first kinda guy."
Well, that is sage advice.
The Italian restaurant I go to for this has camembert cheese. I have never thought to inspect it. Would you put slices under the prosciutto? I can't see how you would stuff the chicken with it
"...which made me a special kind of sad." That is truth my friend.
Probably a stupid question, but can you chop up the sage and sprinkle it on so it’s maybe a little more evenly seasoned, instead of like blobs of whole leaves? Would that even make a difference?
❤❤❤❤
Wow, I hadn’t even heard the name “Boz Scaggs” in probably forever! You must be my age. 😄
Hi John, can you cook more dishes from The Sims? Thank you!
Looks delicious, and no indecipherable parochial measures to deal with.
❤️
Could I make a kosher version of this using pastrami? ( and of course no butter in the sauce.)
I was waiting for you to cover it with the ziploc bag, too, instead of plastic wrap... :)
I still buy veal once in a while. And I always feel bad about it. But then I cook it and I’m like “I’m fine with this.” 😂
Don't feel bad about it. Veal is a byproduct of the dairy industry. Encourage humane treatment of livestock, certainly, but as long as people eat dairy products, there will be veal. It's better to encourage ethical sources.
I haven't been able to duplicate the Veal Saltimbocca at Taste of Italy in Bloomsburg, PA. I think Chef John revealed the error: I'm not using enough sage, and not sandwiching it beneath the prosciutto. The pan sauce is not optional. Here's to you, Chef.
Can you use fresh sage
Hello from Sacramento CA
😍
He said Box Scaggs!
Hey, Miss Sun, what can I say?
I have learned to put flour on the not ham side for better crust and sauce.
Consider capers and garlic to the pan sauce.
@foodwiishes what do you mean?
Very different from what my mom calls saltimbocca; she uses minced beef, wrapping it around ham and tomato paste, then trying that
Would capocollo or bresaola do in a pinch?
👍