Tony’s Take on Chicken Saltimbocca at Capone’s Speakeasy

Ingredients

• 4 chicken cutlets (pounded thin, about 1/4 inch)
• 4 slices prosciutto di Parma
• 4 slices Provolone cheese (mild)
• 8 large fresh sage leaves
• 1/2 cup all-purpose flour (for dredging)
• 1 tube (18 oz) pre-cooked polenta (sliced into triangles)
• 1 yellow squash (cut into half-moons)
• 1 zucchini (cut into half-moons)
• 1/2 cup dry white wine (Pinot Grigio works)
• 1/2 cup chicken stock
• 4 tbsp unsalted butter (divided)
• 3 tbsp olive oil
• Fresh parsley (chopped, for garnish)
• Garlic Sauté Finishing Salt (Salted Perfection)

Instructions

1. PREP THE SIDES: Preheat your oven to 400°F. Toss the squash and zucchini with a splash of olive oil and a pinch of Garlic Sauté Finishing Salt. Roast on a baking sheet for 20 minutes until tender. While that cooks, slice your polenta tube into rounds, then cut those into triangles. Pat them dry—moisture is the enemy of crispiness!
2. BUILD THE CUTLETS: Lay out your pounded chicken. Place two sage leaves on each piece, then cover with a slice of prosciutto. Press it down hard so it sticks! We want layers, not a mess. Lightly dredge the chicken in flour, shaking off the excess.
3. SEAR THE BIRD: Heat 2 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat. Place chicken in the pan, prosciutto-side down first to crisp it up (about 2-3 minutes). Flip it over and cook the other side until golden.
4. FRY THE POLENTA: In a separate pan, get some oil hot. Fry the polenta triangles until they are deep golden brown and crunchy on the outside. Drain on paper towels.
5. MAKE THE SAUCE: Remove the chicken from the skillet for a second. Deglaze that pan with the white wine—scrape up those tasty brown bits! Let it reduce by half. Add the chicken stock and simmer for 2 minutes. Swirl in the remaining cold butter to make it glossy.
6. THE MELT: Put the chicken back in the sauce, prosciutto-side up. Top each piece with a slice of provolone. Cover the pan with a lid for 1 minute just to melt that cheese into a gooey blanket.
7. PLATE IT UP: Lay down your crispy polenta and roasted veggies. Place the cheesy chicken front and center. Spoon that silky pan sauce all over everything. Hit it with a final sprinkle of Garlic Sauté Finishing Salt and fresh parsley. DUNZO!