4 chicken (or veal or pork) cutlets,pounded thin
1/2 cup dry white wine
1 cup chicken stock
4 slices prosciutto
1/4 cup fresh sage leaves
2 tablespoons olive oil
2 tablespoons butter
1/3 cup flour
Salt and pepper
Toothpicks
Sliced fresh mozzarella (optional)
Dredge cutlets in flour, salt and pepper, place sage on top of cutlets, then cover with a slice of prosciutto, secure with toothpicks
Heat olive oil in pan, and pan fry cutlets until browned on both sides, starting prosciutto side up.
Remove from pan, deglaze pan with white wine, add chicken stock, and reduce by 1/2. Add a few sage leaves and butter, and a tablespoon of flour to thicken. Stir until you reached desired consistency. Return cutlets to pan with sauce, top with cheese, cover and simmer until cheese is melted. Serve!
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Well good afternoon i know it’s a little early i’ll let folks catch up and get online i had to come to you at four o’clock today here in the kitchen because i’ve got an animal samaritan’s board meeting coming up at five o’clock so i wanted to be done with the recipe
But also wanted to be sure that we had some time in the kitchen this week and i picked one that i really love it’s a very simple recipe and it’s very traditional and you guys probably know a few different ways to make this yourself uh and so we’re gonna make some saltimbocca i’m
Doing chicken but you can do it with veal you can even do it with pork cutlets uh hey bill how are you no golden’s watching so uh we are prepared to do that today a great italian recipe i don’t know if you guys have been watching uh that great series now hello linda
With uh stanley tucci but his uh series on cnn on sundays is just absolutely fantastic hey don bryce good to see you my old buddy from high school and gosh no we go all the way back to elementary school don and i do um if you haven’t seen the stanley tucci show
You got to check it out they were just in rome this past boys they’re very excited the dogs are super excited because there’s cheese out here uh hello david wahl nice to see you uh gander is watching so we’re gonna make some salton boca super simple dish
Uh again you could do it with chicken or veal i’m doing it with chicken tonight but you can also do a a pork uh tenderloin cutlet which is very nice hey linda nice to see you and so what you need a little chicken reveal you’re i know
It’s been we’ve been friends for a long time done um what you want to do is get your protein of choice and i’ve dredged mine in a little flour and the way i always do this hey danny uh i just put the flour and salt and
Pepper in a plastic bag and then you just shake them up and then your protein has already drained the flour and it’s a little easier and a lot less mess you’re going to need some nice prosciutto and i’ve got that now this was a package prosciutto that i got at gelson’s
I like my prosciutto a little bit thinner than this typically boy i know there’s prosciutto the dogs are so excited there’s prosciutto there’s cheese and i am going to be somewhat uh heretical uh and i’m going to do mozzarella on this because that’s the way i like it and of
Course what gives salt and boca its great flavor is the sage that we use so i’ve got a you know beautiful fresh batch and what we’re going to do is put that along with the the great prosciutto the panama which is a wonderful cured italian salty and delicious and it’s odd so good
And so you don’t need a lot of salt in this dish i’ve already got the olive oil heating up so let’s go ahead and put it together by the way of course it is a cocktail hour it’s a little early i got a board meeting so i poured myself
A white one but cheers i hope everybody’s had a good week i hope everybody’s staying safe uh and i hope that everybody is getting closer and closer uh for those of you who are not yet of the age to get the vaccine i hope we all
Uh get close and get it done so um hey pam cheers all right let’s make a little salt in boca tonight you’re also gonna need a little white wine i got some of that we always have white wine somewhere in the house and you need a little chicken stock as well
So we’ve got that very simple dish uh lovely but as with most italian dishes that we’ve made over the last few months it’s the simplicity uh the relative small number of ingredients and going back to stanley tucci show i mean that’s what i loved about watching his thing on cnn on sunday nights
And he explores different regions of italy so he reminded me that we need to do a great roman dish called kache pepe which is just basically three ingredients pasta cheese and pepper it’s so good we’ll do that one week all right let me get you set up so you can see what we’re
Doing here there we go all right that’ll work so i’m just going to prepare it right here all right now i’ve dredged my these are chicken cutlets i’ve pounded them out a little thin because that makes them always a little more tender and it stretches them out too which is
Kind of nice so again there’s a little salt and pepper in the flour all right so those are a couple nice size chicken cutlets put that over there now the way that i like to do this and everybody has a little bit of a different style
But the way that i like to do this is i take my sage and i’m just gonna put one two three like that okay right on the on the chicken cutlet we’ll do the same thing over here oh that looks nice sage also you know fresh sage is such a powerful flavor
Uh you don’t want to overdo it so there we go you lay that out i hope you guys can see that let’s see let me get a little a little easier for you there you go so we’ve laid that out and then i’m gonna luckily my prosciutto
And my chicken breasts are just about the same size that’s just dumb luck that that is nothing more than dumb luck so i’m gonna put that and just press it right on top of the chicken and what i then do is i take a couple of toothpicks but
When you do this of course you always have to remember to remove the toothpicks when you serve it but this way i get the toothpick through the chicken breast and through the prosciutto and it will hold my prosciutto in place because we’re going to be frying these on both sides
So let me just stab that guy there and and i put the sage underneath my prosciutto so that’s gonna keep it in place as well hello maureen nice to see you so there’s number one and again i was very lucky you see how well the the prosciutto corresponds in size to the
To the chicken cutlet you sometimes you just get lucky today was what was one of those days here in the kitchen all right we’re going to secure this like that and just to make sure sometimes you can see you know people will actually take the prosciutto and wrap it around
The chicken breast the chicken fillet uh which of course is a great way to do it and as the prosciutto cooks it will shrink like bacon and kind of secure itself to the chicken so that is also a good way to do it but i prefer this um
Even though you got to go back in and get rid of the toothpicks before you so you got your sage prosciutto and chicken breast again you could do a veal just lightly dredge it and flour and now we’re ready to cook them up and we’re going to make the sauce as we
Go along so let me bring you over here get you guys set i’ve got my pan in olive oil there i hope everybody can see that pretty well i’ll bring up just a little bit all right i got my olive oil medium high uh that’s probably gonna be too much light yeah
All right and i’ve got my favorite set of tongs and we are ready to go to work and make a little sultan boca which means it’s so good it jumps in your mouth that’s where the phrase comes from has nothing to do with any of the ingredients it’s just
It was when the dish was first made it was so good it jumped into your mouth so we’ll put this in here i’ve got my olive oil in there i used about two tablespoons of olive oil not a lot these no stick pans are pretty good so all right
There we go we’ve got and i’m gonna need a lid so pardon me so what we’ve got going on you guys can see that you’re looking right at it i don’t know if i can zoom in or not we’ll try it oh i can this is fancy all right so
Uh hello jan good to see you colleen nice to see you i’m just whipping up a little sultan boca for us this evening let me dig out a lid lots of lids i’m never sure which one will fit hey we got lucky on the first try
So we’re going to let that cook and like i said i’m being somewhat uh of a heretic because uh traditional salt and vodka doesn’t usually have mozzarella cheese but i’m gonna you well it depends on where you go and and who you ask but i like it like that and uh that for
Me makes an italian dish that much more italian so we’re gonna we’re gonna put that on there in just a little bit but we’re gonna brown this on both sides we’re gonna cook it pull it off uh not not quite cooked through and then we’re going to take it off the heat
We’re going to finish making our sauce anthony diesel yeah i know i’m making a small portion i saw your pastrami sandwich anthony dealers geez orlando and uh my buddy tony uh he’s a great singer he took a picture uh of him and a giant destroyer the sandwich was as big as his head
That was a great looking sandwich so what we’re going to do is we’re going to brown it on both sides including the side with the prosciutto then i’m going to pull it and then we’re going to have you know that nice prosciutto flavor i’m going to put a couple of sage leaves
Back into the sauce and we’ll mix up the sauce so let’s go back over and see how our veal is doing and when we’re done i’m going to top it with a little mozzarella cheese and melt that down hello rick ross nice to see you oh there you go it’s already because it
Looks pretty good i like to get them a little browned up and they’re not quite there but you can already see i want to bring you closer so you can see what’s going on you can already see that the prosciutto is starting to shrink up and kind of adhere to the chicken
And you can see the sage underneath there so this is coming along beautifully sure yeah we’re still talking about tony’s giant pastrami sandwich all right and you can see we’re not quite there yet they’re getting a little color to them but i want them a little browned up before i flip them over
And i probably could have thrown in a little more olive oil which i’m going to have to do when we make it a little saucier so let me grab that normally the olive oil is never put away we just keep it right here oh that sounds and i i’ll tell you
The aroma of the prosciutto when we flip this over it’s going to be just it fills the whole kitchen uh i love that smell uh and of course accompanied by the sage which is a beautiful spice it does now we’re starting to get a little a little more color
On the bottoms of those chicken cutlets and again if you like veal and i love veal uh you can certainly do that we get uh bristol farms i know has some great veal galson’s always has good meal i get it there we’re just about there i want you to see the color
Underneath here if i get a hold of this little guy where are you ah there we go oops let’s see all right you can see it’s got a little color on the bottom side so we’re flipping it over to the pursuit side down turn your prosciutto over oh that’s nice
And now we’re going to cook that down so we’ve got that a nice golden brown and we’re going to let the prosciutto side cook a little bit you can see that the sage leaves are wilting under the heat and again i’m not going to cook it all
The way through we’re going to pull this off in just a moment so that we can uh make our sauce hello richie fauno good to see you oh yeah jan thanks for mentioning that um i’m doing a thing uh through bon appetit magazine and it’s a favorite chef competition and
You can vote for me up until six o’clock tonight i’ve put a link on my facebook page and the winner is going to get like 50 grand and a feature in bon appetit magazine and you know that all sounds pretty good to me i’d like to do that
Oh look at this is beautiful i let that cook just a little bit more that’s very nice so if you are so kind you can go to uh to my facebook page and find the link and i’ll post it again uh when i post the full recipe uh but
You have until six o’clock tonight to vote and um i would really appreciate your vote i’d really appreciate the 50 grand and being free treating bonaparte magazine would be fun all right now we’re going to pull the time to pull the veal back to the chicken actually i’m not using meal tonight
All right that looks beautiful i don’t know if you can see that so now we’re ready to finish the sauce so the pan is still hot i’m going to add a little more olive oil just a little bit like that i’ve got i’ve reserved the flour that i
Dredged the chicken in in case we want to thicken up the sauce that’s right there now as we always like to do we’re going to deglaze that pan with a little white wine you can i usually use about a half a cup not much more you want something dry and white
Turn that down a little bit i think we can consider the pan deglazed all right now let me get out my just and with this nonstick pan there’s not a lot to deglaze so we’re gonna mix that in and now i am going to get a cup of my chicken stock
So we got the chicken stock right here of course the lid is stuck there we go i’m going to put a cup of chicken stock in there and that in and we’re going to bring the heat back up and let that and i’m going to put just a
Little bit of this flower in here just a little bit like that and that’ll thicken it up and then we’re going to reduce it a little bit so we’ve got the white wine the chicken stock a little olive oil and of course the drippings from the chicken itself and the prosciutto
So i’m gonna do that get rid of those little bubbles and just bring that up and we’re gonna reduce it to down to about half you just not want a nice rich delicious sauce you can serve this it’s great over pasta obviously and so you’re gonna do that and you’re gonna
Get this delicious bright flavorful sauce with your pasta you could serve it over rice i like to serve it with potatoes because i like potatoes with everything my wife will tell you that so we’re just going to bring that back up to temperature and once we do that we’re going to
Return the chicken right back into the pan i’m going to cut back the heat we’re going to let it simmer for just a couple of moments i’m going to put a couple of pieces of fresh mozzarella on the top of that let it melt and then we’ll be ready to
Serve i just want to get that reduced by a little bit you can see we’ve got a little boil going on so we can just let that reduce stir it around get all the flavors the other thing i like to do while we’re doing that
Put in a couple more of my leaves of sage so we can impart that wonderful flavor oh that’s nice you know and you always want to use a good dry italian white wine a pinot grigio is good for this if you if you have a nice chardonnay that works fine
I would prefer in this dish i would prefer if you’re going to use a chardonnay something that doesn’t have quite as much oak uh and the other thing we need to put in is a little bit of butter so i’m just gonna take a couple tablespoons of butter i always keep my
Butter out so it’s nice and soft i’m making a mess there we go put that in there that is going to give your sauce a little richness it is going to give it uh just a nice gloss and sheen to it and again since you’re working with a prosciutto
That’s going to be real salty so if you have unsalted butter in the house that’s probably the preferred method for doing this we’re just going to let that melt into the sauce all right let’s return you guys so you can see what we’re doing sometimes you use vermouth interesting huh
Okay you use the driver move sure that’s that’s uh i’ve never seen that done as i said you know this is a dish it goes back a long way people make it in the ways that they like to make it and everything you know like with tomato sauce and meatballs you
Know all of our families had different recipes they were all great uh you know there’s no right or wrong way to do it my father would say the only wrong thing to do with spaghetti sauce is put sugar in it right now you’re starting to see how
That’s getting a little thick and it’s got that beautiful butter in it so we’re going to stir that around a little bit more keep that temperature up so we reduce a little bit more i like to reduce it as i said to about you know half of of the liquids we
Started with so i had about uh a half a cup of white wine and a full cup of chicken stock so we want to reduce that down to about you know three quarters of a cup of liquid total and of course if you’re making this to serve over pasta you want
To have a little bit of that extra sauce so you can be generous on the pasta oh that’s looking nice and so we’ve got the sage leaves in there we have all of these wonderful flavors from having pan fried our chicken and prosciutto and so now we’re going to return that to
The pan prosciutto side up just like that just like that and oh look at this creamy white delicious fresh mozzarella all right you can tell the heat’s coming up and i’m going to back it off a little bit now some people say don’t put the cheese on it i say
Life is too short not to put the cheese on it so we’re going to put a piece there piece there cut it a little thick but that’s okay i like it like that and like that we’re gonna cover it and when the mozzarella is nice and melty we will have ourselves
Dinner so and until that time i’m gonna have to give the dogs some of the mozzarella because that’s what they live for they love all right boys come on there’s one he didn’t catch guinness caught it they like they liked it and there’s a little piece of
Prosciutto up here that i might share with you because i’m feeling generous so we’re just letting that finish off i love the flavor of fresh mozzarella i love the texture the creaminess of it i think it adds a lot to the to the dish speaking of dishes let’s grab one
Because we will be serving momentarily now if you have at your house if you had a little shredded mozzarella and you wanted to use that instead now i always get the the mozzarella uh it’s in the tub with the water because it’s just fresher that way
Uh but of course the mozzarella is one of the great things about mozzarella is it just melts so easily and so easy to work with in dishes like this so if you’re a traditionalist you probably wouldn’t put the cheese on your salt and boca but that’s okay
I’m not that much of a traditionalist so i always enjoy the fresh flavor of mozzarella pairs so nicely with the saltiness of the prosciutto and of course that wonderful chicken and that powerful sage flavor which i love so in just moments we’re going to serve that up and
We’ll take a look at it here so let’s get set to see what what we finished up here get my plate ready to go so you guys can see what we’re doing you can see my fresh ingredients right there all right i think oh we’re oh that is melty deliciousness Oh yeah all right ladies and gentlemen there we have a little chicken saltimbocca and i’ve got some wonderful sauce to pour over that and put on some pasta uh i’m going to make some green beans to excuse me green beans to go with that and i’m going to put the sauce on the
Green beans too uh so again the sauce is just the butter the white wine chicken stock and a little salt and pepper which you got from the frying of the the chicken breasts that are covered with that beautiful prosciutto and that lovely sage so there you go that is our chicken
Sultan boca this evening and whilst we’re still here i think i might might as well try it i need to remember that there is a toothpick in there and i found it there we go all right i see you got to get everything you got to get the prosciutto the sage the mozzarella
Oh that’s magnificent if i do say so myself all right that is our recipe for chicken saltimbocca or veal salt and boca or even pork salt and boca and it will just about jump right in your mouth thank you guys for joining me in the kitchen i hope you’ve had a great
Week we got a nice weekend coming up all the wind of today was very disruptive but it’s calmed down now and so i’m going to kick back enjoy a little dinner and then it’s going to be off to my zoo meeting with animal samaritans if you are
Looking for a pet i encourage you to contact animal samaritans we’ve got lots of wonderful pets who need their forever home thanks jim it is delicious and i really love working with animal samaritans and i encourage you to support them it’s one of the great pet organizations here
In the coachella valley i’m david wall all right come on david bring gloria glory all around you and we’ll have a well manja as they like to say in the old country so cheers have a great rest your week have a great weekend and thanks for joining me for some salt
And boca here in the kitchen don’t forget if you would please vote uh for the bon appetit favorite chef the link is on my facebook page and you will find all these recipes when i finally get time to download them to my youtube channel which is patrick evans cooking
And i’d love to have you subscribe to that it’s free boys that’s enough once you give them cheese you got to keep giving them the cheese thanks sandra hey listen guys thank you so much don’t forget to vote and we’ll see you next week right here in the kitchen