I recently got a chance to take a look at ’20-Minute Italian’ by Andrea Soranidis (founder of The Petite Cook) as well as test a few recipes. I particularly liked the chicken prosciutto saltimbocca – and when I tried it, it didn’t disappoint!
The chicken was moist and tender, seasoned well but not too salty either. It was lovely and crispy and, best of all, it was so unbelievably quick! While I was sceptical about some of the recipes in the book taking only 20 minutes, this one was done with a few minutes to spare!
I decided to follow Andrea’s suggestion of using rosemary instead of sage (partially because I only had rosemary on hand). I really loved the way it flavoured the chicken, although it was a little difficult to skewer it all together so that it would stay. Luckily, my cocktail sticks held up and it turned out just perfect!
The ’20-minute Italian’ has so many other incredible-looking recipes too! We particularly like the look of the potato and saffron soup. It sounds so warming and comforting, particularly now the weather’s colder!
The awesome beer turkey meatballs also appealed to me, and so did the mushroom, pumpkin and rosemary risotto. There are so many veggie-friendly meals in there too – there really is something for everyone! I do suspect that for some recipes you might have to rush a little to be done in 20 minutes, it’s certainly possible!
Overall, I’d highly recommend this book to anyone looking for lighter, more modern Italian meals. They’re quick, easy and (for the most part) very healthy!
- 20 grams plain flour
- 4 100g thin chicken breast cutlets
- 4 slices parma prosciutto
- 4 large fresh sage leaves, or sprigs of rosemary
- 3 tbsp extra virgin olive oil
- black pepper
- 1 tbsp butter
- 1 splash white wine
- Arrange the flour in a shallow dish. Dip each chicken cutlet into the flour and coat evenly, then shake o the excess and arrange the cutlets on a chopping board. Gently layer a slice of Parma prosciutto onto each cutlet, top with a sage leaf and secure with a cocktail stick
- Heat the extra-virgin olive oil in a large nonstick frying pan over medium heat. Add the chicken cutlets in a single layer, ham side down. Sear the chicken cutlets for 2 minutes, until the bottom is colored and crispy. Flip the chicken cutlets, and season with pepper. Continue searing for 3 more minutes, until the bottom is browned and the chicken is cooked through. Remove from the pan, arrange the chicken saltimbocca on a plate and cover with foil to keep warm
- Add the butter to the pan and cook until foamy. Pour in the wine and shake the pan vigorously until the sauce reaches a velvety consistency. Divide the chicken saltimbocca between four plates, pour the sauce on top and serve immediately
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 359Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 112mgSodium: 862mgCarbohydrates: 5gFiber: 0gSugar: 0gProtein: 40g
All nutrition information is an estimate and may vary.
My only advice with this recipe would be that it’s not one I’d personally bother reheating – the coating of the chicken turned a little soggy as I expected. Of course, this isn’t Andrea’s fault – she didn’t recommend reheating it. I simply ended up with leftovers because not all 4 of us in my house eat meat!
If you’re looking for more chicken dinners, I have to recommend my spicy chicken skewers & turmeric rice – they’re so spicy and delicious!
Or, if you’re looking for a side dish for with this chicken then I have a few to recommend!
Try one of these: