Friday Fixings: Week 2: Chicken Saltimbocca

buffet at school

Hi there! For this week’s Friday Fixings post (see this post for background information), I’ve selected chicken saltimbocca, purely because I happen to be making chicken saltimbocca tonight for friends. In Italian, saltimbocca means “jump in the mouth”. Saltimbocca alla Romana is traditionally made by topping a veal cutlet with sage and prosciutto, but chicken is commonly substituted. Some recipes call for no sauce, others call for making a simple pan sauce with marsala wine, lemon, or chicken broth. I personally like to make a quick pan sauce using lemon juice and chicken broth. As I learned in culinary school, acid, salt, and fat are important components in a well-rounded dish. In this case, the lemon adds acidity, while the prosciutto provides the perfect ratio of salt and fat. The sage ads fragrance and an additional layer of flavor, don’t skip it and don’t buy dried sage, it’s my favorite part.

I most often pair chicken saltimbocca with soft polenta, but tonight I am making Deb Perelman’s Wild Rice Gratin with Kale and Caramelized Onions, from her cookbook, The Smitten Kitchen Cookbook. Because chicken saltimbocca incorporates only a few ingredients (chicken, sage, and prosciutto) I believe that it can go well with a number of different side dishes. For example, roasted potatoes, orzo, mashed potatoes, grits, etc. etc. The list below are a few sides dishes that I found this week that stand out to me. Enjoy!

Friday Fixing: Week 2

Entree: Chicken saltimbocca (an example recipe from Epicurious here)

Suggested Fixings:

  • Soft Polenta (this no-stir oven-baked recipe is genius!)
  • Cooked orzo pasta with a dab of butter and a generous handful of parmigiano reggiano cheese thrown in at the end
  • Simple roasted potatoes
  • Ratatouille (Jacques Pepin recipe)
  • Rice pilaf with saffron (example recipe here)
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5 thoughts on “Friday Fixings: Week 2: Chicken Saltimbocca

  1. foods for the soul

    I love caramelized onions, so that kale side dish sounds like something I need to try! I’ve never worked with prosciutto though; it’s not an ingredient our local supermarkets seem to stock…

    Reply
  2. sundaysupperswithpippa Post author

    I am very excited to try the wild rice-kale gratin, I’ll let you know how it turns out! Have you ever tried asking your deli department if they have prosciutto? I usually find it next to the packaged ham… most large grocery stores seem to stock it these days. Hopefully you can find some, it’s great on sandwiches and on top of salad as well.

    Reply
  3. marielouisedavidson

    Hi Pips,

    I just read your blog post more carefully. It is good and short, which is nice. i only saw one tiny typo. When I tried to get to the link for the ratatouille it worked, but when i tried to get to the polenta recipe I could not find it. Is it me?

    The photo at the top is very cute! Well done!

    Love Mummy

    On Fri, Feb 1, 2013 at 12:11 PM, Sunday Suppers with Pippa wrote:

    > ** > sundaysupperswithpippa posted: ” Hi there! For this week’s Friday > Fixings post (see this post for background information), I’ve selected > chicken saltimbocca, purely because I happen to be making chicken > saltimbocca tonight for friends. In Italian, saltimbocca means “jump in the > mouth”

    Reply
  4. Pingback: Easy Baked Chicken Parmesan Recipe | WHOLE LIVING WEB MAGAZINE

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