Saltimbocca (Italian for jumps in the mouth) is traditionally made of veal with prosciutto and sage. It sometimes includes capers as well. Fusing together this traditional Italian dish with my Southern heritage, I created a dish I jokingly call Saltimboccollards. For the saltimboccollards, I replace the veal with chicken and add in a healthy portion of Georgia Collard Greens. Thankfully, I still have collards growing in my garden.
For the Chicken Saltimboccollards, you will need the following ingredients:
- 12 ounces of chicken cutlets (three cutlets, about four ounces each)
- 2 teaspoons grapeseed oil
- 10 to 12 sage leaves
- 1 bunch of collards, remove the rib and slice the collard leaves into 1/2 in ribbons
- 1 clove garlic, minced
- 3 slices of pancetta (about 1 to 1 1/2 ounce total)
- 1 Tablespoon Parmesan Cheese
- 2 cups low-sodium chicken broth
- 1/2 lemon, cut into slices
- Salt and pepper
Pound the chicken cutlets with a meat mallet until evenly thin, about 1/4 inch in thickness. Sprinkle the cutlets with salt and pepper and set aside.
Heat one teaspoon of grapeseed oil in a nonstick pan over medium-high heat. Gently add the sage leaves and fry until just crispy.
Set the sage leaves aside. Reduce the heat to medium and use the sage-infused oil left in the pan to saute the collards and garlic together until the collards are wilted and soft, about 5 minutes. Remove the sauteed collards and garlic from the heat.
Place a slice of pancetta on each chicken cutlet. Then place a small heap of the sauteed garlic and collards on the slices of pancetta. Place two fresh sage leaves (not the fried leaves) on each heap of garlic and collards. Sprinkle grated Parmesan cheese on each cutlet.
Carefully roll the chicken cutlets, starting with the narrow end, like a jellyroll and secure the rolled cutlets with a toothpick. Heat the other teaspoon of grapeseed oil in a nonstick pan over medium heat and cook the rolled chicken cutlets for 2 to 3 minutes on each side, until just golden brown. In another pot, bring the chicken broth to a boil and add slices of lemon. Carefully drop the rolled chicken cutlets into the boiling liquid. Reduce the heat to low and simmer the chicken for 10 minutes, turning occasionally.
Remove the rolled chicken cutlets and let rest for about 5 minutes.
Once the chicken has cooled slightly, cut the chicken saltimboccollards int thi
To go with the chicken saltimboccollards, I made a quick orzo dish. I heated four rolled anchovy fillets with capers in olive oil in a pan over medium heat, stirring until they dissolved in their own oil. I sauteed an assortment of vegetables that I had in the refrigerator (which happened to include about a half cup each of green beans, sorrel, sweet peppers, and zucchini) with the anchovy fillets. I cooked orzo according to the directions on the packaging. I then mixed together the orzo, a 28 ounces of diced San Marzano tomatoes, and the sauteed vegetables.
I removed the toothpicks from the chicken saltimbocollars and plated them together with the orzo. I then topped each serving with the fried sage leaves, which I think add great flavor and an enjoyable texture to the orzo when it is crushed up with a fork and mixed into the orzo.