Chicken Saltimbocca - Food Wishes
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Date: 2024-05-04
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Comments and reviews: 20
LOrealHardly
Was in my local Italian last night for our 37th Anniversary, we had some Veal Clarinda (Cream sauce with cherries. I said to my other half, I should make some Veal Saltimbocca, we haven't had it in ages. Then this pops up, I need no more persuasion and this recipe looks way better than mine, Love it CJ!
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Was in my local Italian last night for our 37th Anniversary, we had some Veal Clarinda (Cream sauce with cherries. I said to my other half, I should make some Veal Saltimbocca, we haven't had it in ages. Then this pops up, I need no more persuasion and this recipe looks way better than mine, Love it CJ!
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foodwishes
I got my saltimbocca recipe from Mario Batali many many years ago. This is the closest I’ve seen to that one. It really works, every time and is pretty easy to make. And I love sage and it’s wonderful using whole leaves on this dish. I urge anyone to try this, it’s really, really good.
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I got my saltimbocca recipe from Mario Batali many many years ago. This is the closest I’ve seen to that one. It really works, every time and is pretty easy to make. And I love sage and it’s wonderful using whole leaves on this dish. I urge anyone to try this, it’s really, really good.
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marcelacecil3036
Chef John, it's easy to measure the temperature of any food with a Therma pen, just go in perpendicular to the pan. Chicken is especially important to temp. Show everyone how to use a thermocouple. You have a very intelligent and capable audience, don't let us down!
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Chef John, it's easy to measure the temperature of any food with a Therma pen, just go in perpendicular to the pan. Chicken is especially important to temp. Show everyone how to use a thermocouple. You have a very intelligent and capable audience, don't let us down!
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karentarin3235
My biggest food wish is a beef wellington without pork or mushrooms. Please help me. I don't eat pork and don't care for the fungus among us. I know you are the culinary artist that can make this happen. I enjoy your videos so very much. Your voice is amazing!
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My biggest food wish is a beef wellington without pork or mushrooms. Please help me. I don't eat pork and don't care for the fungus among us. I know you are the culinary artist that can make this happen. I enjoy your videos so very much. Your voice is amazing!
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jonkirkwood469
I haven't been able to duplicate the Veal Saltimbocca at Taste of Italy in Bloomsburg, PA. I think Chef John revealed the error: I'm not using enough sage, and not sandwiching it beneath the prosciutto. The pan sauce is not optional. Here's to you, Chef.
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I haven't been able to duplicate the Veal Saltimbocca at Taste of Italy in Bloomsburg, PA. I think Chef John revealed the error: I'm not using enough sage, and not sandwiching it beneath the prosciutto. The pan sauce is not optional. Here's to you, Chef.
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orangejuice732
I’ve been using two silpats instead of plastic wrap to pound chicken out lately. I’m not sure what the long term effects of it will be on the silpats but they seem to be holding up after a handful of times of hitting them with a cast iron skillet.
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I’ve been using two silpats instead of plastic wrap to pound chicken out lately. I’m not sure what the long term effects of it will be on the silpats but they seem to be holding up after a handful of times of hitting them with a cast iron skillet.
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foodwishes
I already make this one. I pack the sage leaves covering the chicken completely. LOL I love sage. Same with the Prosciutto.
WAIT! You are the one who gave me the recipe! And the delicious carrot orzo that I always make with it.
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I already make this one. I pack the sage leaves covering the chicken completely. LOL I love sage. Same with the Prosciutto.
WAIT! You are the one who gave me the recipe! And the delicious carrot orzo that I always make with it.
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soulbot119
ok so the Boz Scaggs of wastin' bags was a refreshing break from the past decade of increasingly obscure, lengthy and unnecessarily complex metaphors that he has to use in order to satisfy the meme requirement in a FoodWishes video
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ok so the Boz Scaggs of wastin' bags was a refreshing break from the past decade of increasingly obscure, lengthy and unnecessarily complex metaphors that he has to use in order to satisfy the meme requirement in a FoodWishes video
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kyleclerc8099
We have a saltimbocca recipe from the EVOO queen. It uses turkey cutlets and you roll them up. It makes for a pretty presentation, but you have to finish them in the oven because they tend to be thick.
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We have a saltimbocca recipe from the EVOO queen. It uses turkey cutlets and you roll them up. It makes for a pretty presentation, but you have to finish them in the oven because they tend to be thick.
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debbie9342
The Italian restaurant I go to for this has camembert cheese. I have never thought to inspect it. Would you put slices under the prosciutto I can't see how you would stuff the chicken with it
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The Italian restaurant I go to for this has camembert cheese. I have never thought to inspect it. Would you put slices under the prosciutto I can't see how you would stuff the chicken with it
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tenzhitihsien888
I live with someone averse to sage, but the method with prosciutto layer is interesting. I may have to do it with some other variety of flavorful leaves under the layer.
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I live with someone averse to sage, but the method with prosciutto layer is interesting. I may have to do it with some other variety of flavorful leaves under the layer.
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decode. 666
Replace sage with thyme and put on a thin layer of grated parmigiano reggiano with a few pieces of lemon zest. Then put the prosciutto on.
Thank me later.
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Replace sage with thyme and put on a thin layer of grated parmigiano reggiano with a few pieces of lemon zest. Then put the prosciutto on.
Thank me later.
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recordman555
The thing I like about Saltimbocca - there's as many ways to prepare it as the people you ask. By any account, you can't go wrong with this classic.
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The thing I like about Saltimbocca - there's as many ways to prepare it as the people you ask. By any account, you can't go wrong with this classic.
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justyoutubin
My son (also a John) loves you, chef John.
But could you please say, a little shake-a shake-a of the ol' cayenne pepper in some upcoming recipe
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My son (also a John) loves you, chef John.
But could you please say, a little shake-a shake-a of the ol' cayenne pepper in some upcoming recipe
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aminorityofone
instead of ziploc bag, use a cheap fold over sandwich bag, cheaper and you dont have to deal with plastic wrap always sticking to itself!
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instead of ziploc bag, use a cheap fold over sandwich bag, cheaper and you dont have to deal with plastic wrap always sticking to itself!
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afternoononthedock
This was the first fancy meal I made for my future hubby - 33 years ago! I couldn't find veal (or afford it, probably) at the time.
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This was the first fancy meal I made for my future hubby - 33 years ago! I couldn't find veal (or afford it, probably) at the time.
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shandean8352
I make my pan sauce a little bit thicker and pour it over angel hair pasta for a side dish that ties in with the main. My sons love it!
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I make my pan sauce a little bit thicker and pour it over angel hair pasta for a side dish that ties in with the main. My sons love it!
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klepmod
The NY/NJ version with spinach and cheese is my all time favorite. Love a Veal saltimboca! The Demi-Glace can make or break the dish.
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The NY/NJ version with spinach and cheese is my all time favorite. Love a Veal saltimboca! The Demi-Glace can make or break the dish.
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gobnujinten1933
Forgot this dish exists, can't find veal anymore so I never got to make it. Thanks Chef John, you are as always a superstar!
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Forgot this dish exists, can't find veal anymore so I never got to make it. Thanks Chef John, you are as always a superstar!
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MithrilMagic
I still buy veal once in a while. And I always feel bad about it. But then I cook it and I’m like I’m fine with this.
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I still buy veal once in a while. And I always feel bad about it. But then I cook it and I’m like I’m fine with this.
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