Food
How to Make Giada’s Chicken Saltimbocca | Everyday Italian | Food Network
Subscribe ► http://foodtv.com/YouTube
Get the recipe ► https://foodtv.com/2GBt0O1
Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She’ll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chicken Saltimbocca
Recipe courtesy of Giada De Laurentiis
Total: 35 min
Prep: 15 min
Cook: 20 min
Yield: 6 servings
Level: Intermediate
Ingredients
6 (3-ounce) chicken cutlets, pounded to evenly flatten
Salt and freshly ground black pepper
6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
2 tablespoons fresh lemon juice
Directions
Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.
https://www.instagram.com/giadadelaurentiis
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
► WEBSITE: https://www.foodnetwork.com
► FULL EPISODES: https://watch.foodnetwork.com
► FACEBOOK: https://www.facebook.com/FoodNetwork
► INSTAGRAM: https://www.instagram.com/FoodNetwork
► TWITTER: https://twitter.com/FoodNetwork
#EverydayItalian #GiadaDeLaurentiis #FoodNetwork #ChickenSaltimbocca
How to Make Giada’s Chicken Saltimbocca | Everyday Italian | Food Network
source
@whatweather
December 11, 2023 at 9:03 pm
You can pound your own chicken for Christ’s sake
@neilaltschuler6064
December 11, 2023 at 9:03 pm
Slurry?
@neilaltschuler6064
December 11, 2023 at 9:03 pm
Dash of white wine?
@davidw7531
December 11, 2023 at 9:03 pm
Why not roll it so the Prosciutto is on the outside so it gets crispy and flavors the cooking oil with its fat more?
@patricklarry6645
December 11, 2023 at 9:03 pm
Terrible recipe.
@rhysennin
December 11, 2023 at 9:03 pm
This sounds very good, but it is not chicken saltimbocca.
@wezoppong4819
December 11, 2023 at 9:03 pm
Baby stop mama OK
@missyahshi9223
December 11, 2023 at 9:03 pm
There we go , there we go , there we go
@hiraahmad5256
December 11, 2023 at 9:03 pm
Salt n pepper, salt n pepper, salt n pepper!
@Tubebrerry
December 11, 2023 at 9:03 pm
For a cook who seems to pride herself on the "authenticity" of her Italian food, this version of chicken saltimbocca seems pretty unorthodox. The addition of cheese is not a problem, but: no sage, no wine, no butter? Why not leave out the prosciutto while you're at it? And what's with the spinach? That seems awfully passive-agressive. As with any weird dish, maybe it tastes good, but the aggressive perverseness of the recipe risks eclipsing any good flavor it may have.
@vilkoskorlich259
December 11, 2023 at 9:03 pm
The original version of this dish is saltimbocca alla Romana (saltimbocca, Roman-style),which consists of veal, prosciutto and sage, rolled-up and cooked in dry white wine and butter. Marsala is sometimes used. Also, sometimes the veal and prosciutto are not rolled-up but left flat. An American twist replaces the veal with chicken or pork.( Americans?????????? )
@sdog5102
December 11, 2023 at 9:03 pm
I'd try it cus I'm a fat cow but, really it doesn't look good
@SlaughterFoodCreations
December 11, 2023 at 9:03 pm
Prosciutto! Mmmm ♡
@alexanderburawa7517
December 11, 2023 at 9:03 pm
Spinach and dairy together is much tastier with just a hint of freshly grated nutmeg.😁