RomanItalian
Salti in Bocca alla Romana
by Cucina con Ruben · 548K subscribers on YouTube
A lighter version of the classic Roman 'salti in bocca', made with chicken breast instead of veal and beef jerky instead of prosciutto. The chicken is pounded thin, filled with beef jerky, rolled, toothpicked, lightly floured, and pan-fried until golden, then deglazed with white wine and finished with lemon.
- Difficulty
- easy
Ingredients
9 items- Chicken BreastUse one half breast per serving; can be bought pre-sliced.
- Carne Secca di ManzoThin slices of beef jerky; can substitute with prosciutto for the classic version.
- FlourFor light dusting; any all-purpose flour works.
- Olive OilA drizzle for frying.
- MargarineOr butter; margarine has a higher smoke point. Use a knob.
- White WineA splash for deglazing; dry white wine is best.
- LemonJuice of half a lemon to finish.
- SaltTo taste.
- PepperFreshly ground, to taste.
Method
- Take a chicken breast, remove the small fillet, and slice into thin cutlets.
- Lightly pound the cutlets with a knife or meat mallet to flatten them evenly.
- Place slices of beef jerky onto each chicken cutlet.
- Roll up the cutlets and secure with toothpicks, inserting from bottom to top and then top to bottom.
- Optionally, cut small slits on the edges of the rolls to prevent curling during cooking.
- Lightly flour only the bottom side of each roll.
- Heat a drizzle of oil and a knob of margarine or butter in a pan over medium heat.
- Place the rolls in the pan and cook until golden brown on all sides, turning gently. Season with salt and pepper.
- Deglaze the pan with a splash of white wine and let the alcohol evaporate completely.
- Add a squeeze of lemon juice, stir to emulsify, and nap the rolls with the sauce. Serve immediately.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
