Saltimbocca Alla Romana (Chicken with Bacon) Recipe
"Saltimbocca alla romana" recipe, a main dish chosen for festive evenings originating from Italian cuisine. The main ingredient of this recipe, which we can call chicken with bacon, is actually sage leaves. Fillet chicken breasts, finely ground and blended with freshly ground black pepper and salt, are placed back to back with slices of pastrami without fenugreek. There are sage leaves in the middle of the two. They are attached to each other with the help of wooden skewers. After being lightly floured, it is fried like a pomegranate in a butter-olive oil mixture. It is served piping hot after draining a small amount of hot chicken broth added at the last minute.
It goes well with sautéed vegetable mixture and mashed potatoes, and those who eat one slice want another slice. We are waiting for the comments of those who prepare the pastrami chicken recipe in their own kitchens, accompanied by the delicious smell of frying.
- 6 slices fillet chicken breast (thinned)
- 3 slices of pastrami without fenugreek
- 1 tablespoon flour
- 1 tablespoon butter
- 2 tablespoons of olive oil
- 6 leaves of sage
- 1/2 tea glass of hot chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
How to Make Saltimbocca Alla Romana (Chicken with Bacon) Recipe?
- Divide the pastrami slices without fenugreek into two equal parts. Mix the thinned fillet chicken breasts with salt and freshly ground black pepper.
- Stick a leaf of sage on each chicken slice. Cover them with bacon slices without fenugreek.
- Fasten the fillet chicken breast and bacon slices stacked on top of each other with the help of wooden skewers. Coat it with flour on a wide and flat plate.
- Put the butter in the pan and melt it. Mix with the addition of olive oil. Turn the chicken with bacon you prepared upside down and fry it over high heat.
- Add hot chicken broth and bring to a boil over medium heat. Share the hot pastrami chicken slices with your loved ones.