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| Pinwheel of flavor! |
Step 1: Prep time! Get some skinny chicken cutlets and beat that meat into shape. Since we don't have a mallet I went old school and used my fists.
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| Damn you Chris Brown |
After the chicken has learned who is the boss, lay it out on a cutting board and sprinkle salt, pepper and some hot paprika on one side. Go light on the salt, the prosciutto and parmigiano cheese has a decent amount. Once seasoned, add a layer of prosciutto, spinach, and thin shavings of parmigiano cheese. Hint: use a peeler to get nice thin shavings off of a block of the cheese. Also, add a decent amount of spinach, it will wilt up.
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| Fresh sage is a good addition if you're into that |
Now the fun part, rolling up those puppies! Make sure they are nice and tight, you don't want the good stuff to fall out. Skewer them with toothpicks to hold your roll together. Saute them in a pan with oil over medium/high heat and slightly singe the outside. Turn the heat down and add a 1/2 cup of chicken stock, 2 pats of butter and the juice of half a lemon. Let simmer for about 5-7 min until the chicken is done.
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| Looks good enough to eat! |
Take the chicken out and then add a small portion of cream to the sauce and let it thicken. Wilt up some more spinach in a separate pan and throw it all together!
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| The best chicken roll |
For the side throw a bunch of brussel sprouts and 1/2 of an onion into a pan. Add a pat of butter, salt, pepper, and paprika (optional) for flavor. Cook until the onions are translucent.
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| John O is so badass he made the onions cry when he cut them |
Finally time to eat! Grab a beer and toast some nice bread! Best paired with a nice inexpensive six-pack from your local bodega.
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| I am so damn hungry... |
And that my friends, is how you make chicken saltimbocca. Next week, John O and I make pizza with pizzazz! Get ready for pure magic!
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