Panko-Parmigiano Crusted Chicken Saltimbocca
Why I Love This Recipe
this recipe is kind of like an italian chicken cordon bleu i have made this the traditional way as well pounded flat with sage and prosciutto but this way takes more time but the outcome is outstanding,I lay the prosciutto on the chicken which in turn slightly cures it that is why the chicken in this picture is a little pink it's not undercooked its cured,I grow herbs year round and i have available to me lemon basil and thyme but whatever fresh basil and thyme you can get will work just as well,i'm gonna post this for 4 people but it's easily doubled,one more thing the sauce used is my alfredo with artichokes it's already posted
Ingredients You'll Need
4 thinly sliced chicken breasts(pounded to a 1/4 inch thick)
4 slices prosciutto
4 slices sharp provolone cheese
1/2 cup panko bread crumbs
1/4 cup parmigiano-reggiano cheese(microplaned)
1 tbls fresh lemon thyme
1 tbls fresh lemon basil
1 tbls fresh flat leaf parsley
red pepper flake(leave out if you don't like)
garlic powder
salt
pepper
1 cup vegetable oil for frying
1 egg for wash
just enough flour to lightly coat chicken
Directions
after chicken is pounded sprinkle with a dusting of the salt,pepper and chili flake,lay prosciutto over chicken then the cheese and then the herb mix,lay out a sheet of plastic wrap one for each piece of chicken,start rolling chicken and fold in the sides kinda like a burrito making sure the wrap job is tight to help this twist each end of the plastic this also helps it not fall apart when cooked(no toothpicks used)let sit overnight so everything marry and hold together better,the next day lay out a dredging station with the flour first then the egg and last the cheese breadcrumb mix,bread chicken and fry in 375 oil for about 4 min a side or until nice and golden brown,let rest at least 10 min to help cheese from running out,slice and top with sauce and serve with your favorite pasta
