I love Italy and the taste and flavours of the food. One of my favourite things to do is to be walking along a busy street full of noisy bustling restaurants
which one we’ll eat in. Pasta is out now but there is far more to Italian cuisine than just pasta.
Saltimbocca is an Italian dish usually made of veal lined or wrapped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one’s own taste. I this version I’m using Chicken and lemons are replacing the wine
This is an AIP friendly recipe.
Chicken Saltimbocca Alla Piccata
• 2 lemons
• 500g boneless skinless chicken breast cutlets, pounded or cut to about ½ inch thick
• salt and pepper, to taste
• 50g almond/coconut flour
• 4 tablespoons light tasting olive oil
• 1 medium shallot, chopped
• 4 slices prosciutto, cut into bit sized pieces
• 1 cup chicken stock
• 1 sprig fresh sage
• 3 tablespoons capers, rinsed (optional)
1 Preheat oven to 200 degrees.
2 Slice ½ of of one of the lemons and juice the other lemon and half of lemon to get about ⅓ cup of lemon juice. OPTIONAL, if using Meyer lemons: Chop the edible lemon peel. Set aside.
3 Heat large skillet over medium high heat, add olive oil and allow to get hot.
4 Season chicken cutlets with salt and pepper. Place tapioca starch in shallow dish and coat cutlets in the starch, shaking off excess.
5 Cooking in batches if necessary, place cutlets in pan and fry until nearly cooked through and lightly browned (about 2 minutes), then flip and cook until lightly browned on the other side.
6 Remove cutlets from pan and place on oven proof plate, keep warm in oven.
7 Lower heat to medium-low. Add shallot and prosciutto to pan and cook, stirring constantly, for about 1 minute.
8 Add stock, lemon slices and optional lemon peel, and cook until reduced by about half (about 4 minutes).
9 Add sage, capers, and reserved lemon juice and cook for another minute or two.
10 Place chicken on serving plate and pour sauce over top.