Chicken Saltimboca Burgers
ATYPICAL DISH FOR ATYPICAL TAILGATING
It’s football season and I’m getting ready for tailglamping with a bunch of ladies whose sons are on our high school football team. So, I’m thinking the menu should be a little more, . . . well, “glamorous.” I’m excited, let’s get cooking! Chicken Saltimbocca on a French hamburger bun (you can have it with any bun you fancy, I definitely like mine soft and airy.) No fork, and no knife needed. Beautiful!
This classic Chicken Saltimbocca is getting a “casual look” makeover 🙂 No heavy breading, no over the top layers of prosciutto that only contribute to over the top greasiness. Let’s not over complicate such a simple yet elegant dish by adding unnecessary components, not even cheese. Let’s make sure that this chicken burger brims with flavor and freshness.
To do so, besides only focusing on its 3 key ingredients – chicken, prosciutto and sage – a ‘pseudo’ pesto is needed to give another boost of “jump in your mouth” flavor. I call it ‘pseudo’ pesto, because I’m applying an unconventional pesto preparing method 😀 Anyways, I do this at the end of cooking, and slather the pesto on the bun along with some mayo.
Guys, let’s talk about this tailglamping idea I have. I thought it’d be a lot of fun to get some girl friends to get together a couple of hours before the ‘Friday Night Lights’, to eat and drink and to pray together for the safety of all of those young men on the field. A sweet warm up before weathering the cold, the snow and the oh-so-hard bleachers. The setting should be somewhat girly but still sporty, it is after all a mix of tail gaiting and a picnic. Doesn’t that sound awesome? Really … do we have time after work and before the game to play paper football, or beer pong or corn hole toss? I didn’t think so. But we do have time for this. So, at least for this season, we’ll ‘keep it simple stupid’, but lovely and positively fun.
Chicken Saltimbocca Burgers coming right up . . .
- ½ cup all-purpose flour
- Salt and pepper
- 4 boneless, skinless chicken breasts, trimmed
- 1 tablespoon minced fresh sage leaves, plus 8 large leaves
- 8 thin slices prosciutto
- ¼ cup olive oil
- 1¼ cup white wine
- Juice from 1 lemon
- 3 tablespoon minced fresh parsley leaves
- ¼ cup unsalted butter
- 2 cups mini arugula salad (optional)
- 8 French hamburger buns
- Combine flour and 1 teaspoon pepper and a pinch of salt in a shallow dish.
- Halve each chicken horizontally. With a meat pounder, pound chicken to an even ¼-inch thickness. Pat cutlets dry with paper towels. Dredge chicken in the flour, shaking off any excess. Sprinkle evenly with minced sage. Place 1 prosciutto slice on top of each cutlet, set aside.
- In a skillet, heat 2 tablespoons oil over medium heat until beginning to shimmer. Add sage leaves and cook until they begin to change color and are fragrant. Remove sage to paper towel-lined plate, set aside. Working in batches, add cutlets to pan, prosciutto-side down, and cook until light golden brown, 2 to 3 minutes. Flip and cook on other side until light golden brown, about 2 minutes more. Transfer to platter.
- Pour off excess fat from skillet. Stir in wine, deglaze pan and simmer until reduced to about ⅓ cup, 5 to 7 minutes. Stir in lemon juice and minced parsley. Turn heat to low and whisk in butter. The sauce would resemble the consistency of pesto. Season with salt and pepper. Turn off heat completely. Remove chicken from oven and place on platter.
- Spread some mayo on buns, over it spoon pesto, and then salad. Place chicken cutlet and cooked sage leave gently over it.