Chicken Saltimbocca | Food Wishes
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- čas přidán 2. 05. 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
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!
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!
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
I like to mince the sage leaves and put them under the prosciutto. Great coverage that way.
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
Confirms my culinary training--"the sauce is everything." Thanks, Chef John. Another one for my Chef John recipe collection.
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.
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
key tip keep some sliced sourdough in the freezer. a quik toast and you are all set.
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.
Chef John your recipes, & sense of humor are the Best!! 🤣🤣
Bravo! This is the kind of content that keeps me coming back to CZcams. So well-executed and thought-provoking. ❤❤❤
Thank you for your posts. You got me through the pandemic and I do appreciate it. This sounds killer
Saved to my recipes folder immediately. I have a few others, but this will be my go to.
One of my favorites among Italian dishes, I need to try this.
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!
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?
Within the first 30 seconds of the video, Chef John gets Lido stuck in my head...thanks Chef!!
I love saltimbocca and will definitely be trying this as soon as I get my hands on some prosciutto. Thanks!
I just made this for mom. We both loved it!
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
I drooled on myself watching you eat that.
This is so stupid simple I think I'll go buy some prosciutto and sage leaves and make it tonight!
Looks lovely!
Always good stuff Chef!! Keep em coming!
I'm making this! Thank you, Chef John!
That looks absolutely delicious!
Also, food thermometers have come a long way recently and are so easy and available.... teach!
I recently tried this dish and fell in love, thank you Chef John!!!!
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.
Great recipe, it came out amazing!
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.
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..
Im trying that asap! yum!
I've been waiting for Chef John to make me the Boz Scaggs of something for like 14 years.
Wow amazing ❤❤
Loved the props you gave your neighbor William Royce Scaggs. Somebody "loan him a dime" so he can buy more bags.
Ummm...when, what??
Good Gad Chef John...i can't wait to try this one
❤My favourite cooking channel!❤
Yay. I love this dish and always forget to make it
You can be the Lee Iacocca of your saltimbocca.
Wow I haven’t made this in years, thank you for reminding me how delicious this is
I might suggest adding a little sprinkling of dried summer savory with the sage
I love your videos!
"Which made me a special kind of sad"... CLASSIC!
Gonna give this a try...😊
You are the frickin' Raton Boca of your Chicken Saltimboca.
This looks so good. Good thing I was heading to the store later. Now I can get the stuff to try this.
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.
That looks soooo good. I'm going to make that at the first opportunity. And I won't forget the bread!
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.
Ok now I'm officially convinced you're doing all the sims recipes 😅
Next... Lobster Thermidor? 😂
Oh, yum! Perfect Friday dinner. Elegant, tasty (effortless, apparently). Thank you, Chef John!
I never knew this dish was so simple!
I thought this was a made up Sims dish. Turns out it’s real.
I have made no such deal with delicious tender animals! That said, this looks delicious with Chicken!
I think this one is going to be in the rotation soon.
Yummy 🤤😋
Looks fancy, but Chef 🧑🍳 John makes it look easy. It must be good because he ate half of it during the video 😁
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?👨🍳
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
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.
Sage advice
Hello from Sacramento CA
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.
Yes!!!🎉
Yum❤
"I'm a sage-first kinda guy."
Well, that is sage advice.
This looks like it would go perfectly with some wild grain rice.
I so miss the podcast
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.
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…
YUMMMMM
"...which made me a special kind of sad." That is truth my friend.
Awesome recipe chef, please show chicken ayam betutu recipe please please please 🥺
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.
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.
❤❤❤❤
Very different from what my mom calls saltimbocca; she uses minced beef, wrapping it around ham and tomato paste, then trying that
He said Box Scaggs!
Hey, Miss Sun, what can I say?
A pan sauce is Not optional, it’s mandatory., I never in Sixty years ever had it without a Sauce.
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.
Wow, I hadn’t even heard the name “Boz Scaggs” in probably forever! You must be my age. 😄
Looks delicious, and no indecipherable parochial measures to deal with.
❤️
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?
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
I was waiting for you to cover it with the ziploc bag, too, instead of plastic wrap... :)
A cut-open, heavy duty freezer bag used for pounding meat (a-hem...) can be washed and will last a while. Plastic wrap won't.
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.
Hi John, can you cook more dishes from The Sims? Thank you!
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?
😍
I haven't made jumps in the mouth in nearly a decade.
👍
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.
Could I make a kosher version of this using pastrami? ( and of course no butter in the sauce.)