Mom’s Amazing Chicken Saltimbocca — A Real Yom Tov Favorite
You will love this savory, flavorful chicken saltimbocca wrapped in beef fry and smothered in a wine-based sauce — even if you can’t pronounce its name!
Don’t even bother trying to pronounce it. We all think the name is amusing, but the flavor is certainly no joke! This dish, originally known as Saltimbocca alla Romana, originated in Rome, Italy. While it is traditionally made with veal, the chicken version has become a popular (and delicious) adaptation that everyone seems to love.
I like to save this dish for Yom Tov. It’s that special meal my family has learned to look forward to. My mother-in-law has been making it for years, and I was lucky enough to get the recipe from her. You should definitely bookmark this for Pesach or the Purim seudah—it is a bit more elevated than your standard schnitzel and always feels like a treat.
If you are making this for Pesach, you can swap the flour for potato starch. If you can’t find beef fry for Pesach, pastrami also works beautifully.
This dish freezes perfectly; if you are making it in advance, just keep the sauce separate (either frozen or in the fridge) and pour it over the chicken right before you’re ready to serve. To reheat, let it come to room temperature, add the sauce, and heat covered at 200°F until just warmed through. It is absolutely delicious served over mashed potatoes or rice!
Watch me make this chicken saltimbocca here!
Mom’s Chicken Saltimbocca — A Real Yom Tov Favorite!
Ingredients
- 2 cloves garlic, minced
- 3 Tbsp minced fresh parsley
- 2 Tbsp oil, divided
- Salt and pepper, to taste
- 1½ lbs thin chicken cutlets
- 6 oz beef fry
- 1 Tbsp flour
- ¾ cup white wine
Instructions
- Place the garlic, parsley, 1 tablespoon oil, salt and pepper in a bowl and mix to combine. Add cutlets and toss to coat.
- Wrap a piece of beef fry around each cutlet. If the cutlet is long, you can use two pieces.
- Heat remaining tablespoon of oil in a large frying pan over medium flame. Fry the chicken about 5 minutes per side, or until cooked through.
- Remove chicken from the pan and set aside. In the same pan with the juices from the chicken, add the flour and mix well. Add the wine and mix. (It will steam and bubble.)
- Cook sauce for about 5 minutes, until it reduces and thickens. Pour over chicken and serve.
Notes
May be frozen if you’re not serving it right away.
Recipe by Faigy Murray | https://mykitchenmystudio.com/moms-amazing-chicken-saltimbocca/
