Chicken Alla Saltimbocca Romana Recipe
Boneless Chicken Breast Lightly Breaded Pan Fried in Olive Oil, Topped with Spinach, Melted Mozzarella Cheese, Prosciutto Ham in a Mushroom White Wine Butter Sauce.
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Ingredients
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Main Ingredients
Breading and Cooking
Sauce Ingredients
Method
Preparation
- 1
Prepare the Chicken
Pound the boneless chicken breasts to an even thickness of about 1/2 inch. Season both sides with salt and pepper.
- 2
Bread the Chicken
Set up a breading station: Place flour in one shallow dish, beaten eggs in another, and bread crumbs in a third. Dredge each chicken breast in flour, dip into the egg, and then coat with bread crumbs.
Cooking the Chicken
- 3
Pan-Fry the Chicken
In a large skillet, heat olive oil over medium-high heat. Add the breaded chicken breasts and cook for about 4-5 minutes on each side until golden brown and cooked through. Transfer to a plate and keep warm.
Making the Sauce
- 4
- 5
Add White Wine
Pour in the white wine and bring to a simmer. Allow to cook for 2-3 minutes until slightly reduced.
- 6
Combine Spinach and Chicken
Add the spinach to the skillet and stir until wilted. Return the chicken breasts to the pan, placing a slice of prosciutto and a portion of mozzarella cheese on top of each. Cover the skillet and let the cheese melt for about 2-3 minutes.
Serving
- 7
Plate and Serve
Once the cheese has melted, serve the chicken alla saltimbocca hot, drizzled with the mushroom white wine butter sauce.