Chicken Saltimbocca Sandwiches
Chicken Saltimbocca Sandwiches might be a good recipe to expand your main course recipe box. This recipe serves 2 and costs $2.08 per serving. One portion of this dish contains roughly 25g of protein, 18g of fat, and a total of 315 calories. It is brought to you by Emily Bites. 221 person have tried and liked this recipe. Head to the store and pick up Salt & Pepper, olive oil, flour, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 74%, this dish is solid. If you like this recipe, you might also like recipes such as Chicken Saltimbocca Sandwiches + Weekly Menu, Chicken Saltimbocca, and Chicken Saltimbocca.
Servings: 2
Ingredients:
2 (3 oz each) chicken breast cutlets, pounded to ½” thick
1 egg white
1 teaspoon all-purpose flour
2 tablespoons Italian seasoned bread crumbs
1 lemon wedge
2 tablespoons low fat mayonnaise (I used Hellmann's)
2 Flatout Foldit Rosemary & Olive Oil flatbreads
2 teaspoons grated Parmesan cheese
2 oz thinly sliced Prosciutto (for me this was 4 slices)
1 teaspoons diced fresh sage leaves
A sprinkle of salt and black pepper
Equipment:
oven
baking paper
aluminum foil
baking sheet
whisk
bowl
Cooking instruction summary:
Pre-heat the oven to 375. Line a baking sheet with aluminum foil or parchment paper and lightly mist with cooking spray.Place the chicken pieces in a Ziploc bag and sprinkle with the flour. Seal the bag and shake and massage the chicken until the chicken is completely coated with flour.Beat the egg white in a bowl with a whisk until frothy. In a shallow bowl or dish, combine the bread crumbs and grated Parmesan and mix together. Dip each flour-coated chicken cutlet into the egg whites, coating all sides and then allow excess to drip off. Then dip the coated chicken into the bread crumb mixture, coating all sides and transfer the breaded chicken to the prepared baking sheet. Sprinkle with a bit of salt and pepper to taste. Spray both sides of the breaded chicken with cooking spray and bake for 15 minutes or until chicken is cooked through.While the chicken is baking, mixed the diced sage into the mayonnaise in a small dish. Squeeze the lemon wedge over the mayo and then sprinkle in a pinch of black pepper. Stir until well combined.When the chicken is finished, lay out the foldits and place a cooked chicken breast onto one side of each foldit. Spread half of the sage mayonnaise across the top of each chicken breast and layer the sliced prosciutto over top of the mayo. Close the sandwich and serve.
Step by step:
1. Pre-heat the oven to 37
2. Line a baking sheet with aluminum foil or parchment paper and lightly mist with cooking spray.
3. Place the chicken pieces in a Ziploc bag and sprinkle with the flour. Seal the bag and shake and massage the chicken until the chicken is completely coated with flour.Beat the egg white in a bowl with a whisk until frothy. In a shallow bowl or dish, combine the bread crumbs and grated Parmesan and mix together. Dip each flour-coated chicken cutlet into the egg whites, coating all sides and then allow excess to drip off. Then dip the coated chicken into the bread crumb mixture, coating all sides and transfer the breaded chicken to the prepared baking sheet. Sprinkle with a bit of salt and pepper to taste. Spray both sides of the breaded chicken with cooking spray and bake for 15 minutes or until chicken is cooked through.While the chicken is baking, mixed the diced sage into the mayonnaise in a small dish. Squeeze the lemon wedge over the mayo and then sprinkle in a pinch of black pepper. Stir until well combined.When the chicken is finished, lay out the foldits and place a cooked chicken breast onto one side of each foldit.
4. Spread half of the sage mayonnaise across the top of each chicken breast and layer the sliced prosciutto over top of the mayo. Close the sandwich and serve.
Nutrition Information:
covered percent of daily need
