Chicken Saltimbocca with Crunchy Pea Salad

Ingredients for Chicken Saltimbocca with Crunchy Pea Salad

• 2 (230g) skinless, boneless chicken breasts

• 3 huevos grandes, batidos hasta mezclar

• 250g panko

• 3/4 cup plain flour

• Sal kosher

• 8 sage leaves

• 4 thin slices 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 cucharaditas de ralladura de limón finamente rallada

• 1 cucharada de jugo de limón fresco

• 1 cucharada de aceite de oliva virgen extra

• Sal marina en escamas

• Rodajas de limón (para 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.