Saltimbocca Alla Romana Recipe
Thinly sliced prosciutto, fresh sage, and melted provolone, Marsala sauce, served with Creste di Gallo pasta
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Ingredients
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Main Ingredients
Pasta
Method
Preparation of Saltimbocca
- 1
Pound the Chicken
Place the chicken breast fillets between two sheets of plastic wrap and pound them to about 1/2 inch thickness using a meat mallet.
- 2
Layer the Ingredients
On each flattened chicken fillet, layer 2 slices of prosciutto and 4 sage leaves. Top each with a slice of provolone cheese.
- 3
Secure the Layers
Secure each chicken fillet by rolling it up tightly and securing with toothpicks or kitchen twine.
- 4
Dredge in Flour
Spread the flour on a plate and dredge each chicken roll in the flour, shaking off any excess.
Cooking the Saltimbocca
- 5
Heat Oil
In a large skillet, heat the olive oil over medium heat.
- 6
- 7
Make the Marsala Sauce
In the same skillet, pour the Marsala wine and chicken stock, scraping the bottom of the pan to deglaze. Bring to a simmer.
- 8
Return Chicken to Skillet
Return the chicken rolls to the skillet, cover, and let it simmer for about 15 minutes, or until the chicken is cooked through.
Cooking the Pasta
- 9
Boil Water
In a large pot, bring salted water to a rolling boil.
- 10
Cook the Pasta
Add the Creste di Gallo pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
- 11
Drain the Pasta
Drain the pasta and toss with grated Parmesan cheese.
Serving
- 12
Plate the Dish
On a serving plate, place a portion of the pasta and top it with the chicken roll. Spoon the Marsala sauce over the chicken.
- 13
Garnish and Serve
Garnish with additional sage leaves if desired and serve hot.
