If you want to entertain guests in true restaurant style at home, in this video Joey Altman, Chef and Author of "Without Reservations", demonstrates how to make chicken saltimbocca at home and serve it in true restaurant style.
To make chicken saltimbocca, the first step is to pound chicken breast slices and season them with salt and pepper. Place prosciutto and fontina cheese slices on the pounded chicken breast and fold it into half before dusting it with flour and dipping it in whipped egg. To make the saltimbocca crispier, Joey suggests breading it with Japanese panko crumbs mixed with parmesan cheese before frying it. As a perfect complement to the chicken, Joey prepares creamy polenta made of corn meal boiled in equal parts of milk, water and broth. He adds freshly grated parmesan cheese to give it that special edge. As a final touch, Joey recommends using sage white wine butter sauce. To make this he reduces white wine with mint and shallot, adds a few sage leaves and cold butter and whisks into a smooth paste.
Plating creates a distinctive impression in the minds of your guests, Joey suggests the polenta should be spread onto a broad white serving platter and the chicken breasts arranged on top of it. He finishes with a garnish of fried sage leaves and assures your guests will savor the taste of this exotic delicacy.
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