A classic recipe from the Old country, if you are Italian, anyways, but with a slightly modern take. I used to make a roulade, or roll, and then slow bake the dish, but for an easier to use, day to day recipe, I find this method brings you the same flavors without the fuss. I also make a pan sauce for this version as opposed to the more traditional demi glace.
In this version I will also use Chicken, when the classic dish really calls for veal. Veal is a great option for this dish, but is also hard to come by. If you want to make it with veal, use a cut like a top round, and pound it with a meat tenderizer prior to using it.
|Boneless Chicken Breasts
Slice Prosciutto, not paper thin in this case
Parmesan Cheese, good quality
- Begin by laying out the chicken on a plate, season with the salt. Lay 2 pieces of Sage evenly on each of the breasts. Then lay the prosciutto on top of the chicken, distribute evenly.
- Place the chicken into a heavy plastic bag and pound flat with a flat side of a meat tenderizer or the back of a sauté pan. Pound them gently until they are all of uniform thickness, at about 1/2 an inch.
- Remove from bags, and prepare a sauté pan large enough to hold the chicken with some room left over. If you do not have one this large, sauté in two batches and finish in the oven in a baking dish is fine.
- Heat the sauté pan with the Olive oil until it is hot, then add the chicken breasts, prosciutto side down fist. Sauté for 5 minutes on that side, then flip.
- Cook for 2 minutes then remove the uncooked chicken from the pan, and place on a plate (not the same one from before!)
- Add in the butter, garlic, mushrooms and rosemary, sauté for a minute or until the garlic begins to change color. Add the alcohol to deglaze the pan. Reduce your heat to a medium-low.
- Add the flour and whisk well. Once incorporated add in the beef stock and whisk out any lumps.
- Add the chicken back into the pan, ham side up. Simmer over low heat for about 15 minutes, or until the chicken has reached 160° and the sauce has thickened enough. (If you had to use a baking dish, you can place the sauce, then the chicken on top and place in a 350°F oven for 15-20 minutes. )
- Once the dish is done, sprinkle the top of the chicken with the Parmesan cheese and place under the broiler, set to High, for 30 seconds to just melt it a little bit. Remove chicken to serve, adjust the seasoning of the sauce by adding salt & pepper, and ladle over top.