Chicken Saltimbocca with Crunchy Pea Salad

Ingredients for Chicken Saltimbocca with Crunchy Pea Salad

• 2 (230g) skinless, boneless chicken breasts

• 3 gros œufs, battus pour mélanger

• 250g panko

• 3/4 cup plain flour

• Sel kasher

• 8 feuilles de sauge

• 4 tranches fines de prosciutto

• 475ml vegetable oil

• 4 spring onions, very thinly sliced on a diagonal

• 230g sugar snap peas, strings removed, thinly sliced

• 1/2 cup mint leaves, torn if large

• 2 cuillères à café de zeste de citron finement râpé

• 1 cuillère à soupe de jus de citron frais

• 1 cuillère à soupe d'huile d'olive extra-vierge

• Sel de mer en flocons

• Quartiers de citron (pour servir)

Place a chicken breast on a cutting board. Holding a knife parallel to board and working along a long side, cut through centre of breast until you are 1/2" from the other side. Open like a book and place butterflied breast between 2 sheets of plastic wrap. Gently pound as thin as possible without tearing meat—about 1/4" thick and 8" wide is ideal. Repeat with remaining breast.

Place eggs, panko, and flour in separate shallow bowls (cake pans or pie plates work great). Season cutlets lightly with kosher salt. Working with 1 cutlet at a time, press 2 sage leaves onto both sides of meat. Wrap 2 pieces of prosciutto around each cutlet. Dredge in flour, shaking off excess. Dip in eggs, letting excess drip back into bowl. Coat in panko, pressing lightly to help it adhere, then shaking off excess. Place cutlets on a rimmed baking sheet.

Heat vegetable oil in a large skillet over medium-high until very hot (an instant-read thermometer should register 177°C to 191°C). Carefully lower 1 cutlet along the side of the skillet closest to you and let it slide into oil so it’s lying flat. Swirl oil in skillet carefully so that cutlet is submerged and cook just until bottom side is golden brown, about 2 minutes. Using tongs, carefully turn and cook until golden brown on the other side, about 2 minutes. Transfer to a wire rack; season with kosher salt. Let sit 5 minutes. Repeat with remaining cutlet.

Toss spring onions, peas, mint, lemon zest and juice, and olive oil in a medium bowl; season with kosher salt. Arrange cutlets on a platter and top with pea salad. Sprinkle with sea salt; serve with lemons.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.