Chicken With Prosciutto Di Parma Pollo E Prosciutto Di Parma Recipes

Steps:

• Place chicken cutlet on a cutting board and cover with a sheet of plastic wrap. Gently evenly pound the cutlet to 1/4 of an inch thick.
• Season both sides of the cutlets with salt and pepper.
• Place 2 sage leaves on each cutlet and top with prosciutto.
• Cover the cutlets with a sheet of plastic wrap and use the meat mallet to lightly pound each cutlet to adhere the sage and prosciutto to the chicken.
• Heat a large saute pan over medium-high heat.
• Add butter and oil and heat through.
• Place the chicken cutlets in the pan prosciutto-side down and cook until crisp, about 2 minutes.
• Turn the cutlets over and cook until done, about 1 minute more.
• Transfer the cutlets to a platter and tent with aluminum foil.
• Return the pan back to the heat and add the wine, scraping up any browned bits for them bottom.
• Cook until the wine has reduced by half. Add the cutlets back to the pan to warm through and coat well with the sauce, serve immediately.
• Enjoy!

Steps:

• Heat oil in a large skillet and saute garlic until soft and light brown. Add tomatoes, prosciutto, chicken and butter; saute for about 5 to 10 minutes. Add basil, and saute for another 5 minutes. In a stockpot, bring water to boil and cook linguine until firm, al dente. Drain pasta and transfer to a bowl, add the chicken/tomato mixture, chiles, roasted peppers, and grated cheese; toss gently to combine. Sprinkle with basil and serve.

Steps:

• Heat oven to 180C/160C fan/gas 4. Wrap each chicken thigh in one slice of prosciutto and place on a baking tray. Drizzle with olive oil, season and bake for 30 mins until crispy and cooked through. Meanwhile, put the lentils in a medium saucepan and gently warm through with the sundried tomatoes and half their oil. Spoon the warm lentils onto four plates and top with the chicken

Steps:

• Bring salted water to a rolling boil for the pasta and cook to package directions for al dente pasta.
• Slice prosciutto ham into thin strips across. Separate ham ribbons and loosely pile them up and set aside.
• Preheat a large skillet over moderate heat. Drain the pasta. Add the butter to the pan and melt. Add half-and-half to the melted butter. Stirring constantly, add cheese and cook sauce 1 minute. Season with nutmeg, pepper, and a pinch of salt. Turn off heat under sauce and add pasta to the skillet. Toss pasta until sauce coats the noodles evenly. Add prosciutto ribbons and toss to evenly distribute them. Mangia!

Steps:

• Melt butter over low heat in a small saucepan. Finely chop the sage, rosemary and marjoram and put into a small bowl. Add the melted butter, salt and pepper to the chopped ingredients and mix well. Lay a large sheet of aluminum foil on the table and brush the shiny side with olive oil. Using a pastry brush, coat each piece of chicken with the herb-butter mixture. Wrap each piece in a slice of Prosciutto di Parma and place the chicken pieces on the foil close together and wrap completely with foil. Place the package in a terra cotta or ceramic casserole and cover. Place the casserole in a cold oven and turn the oven to 450 degrees. Bake for one hour and 45 minutes without removing the cover. Remove from oven and let stand for five minutes. Use scissors to cut from the center of the foil outward in four directions, making a cross. Cut each quarter in half and fold back each of the foil pieces from the center, forming petals over each side of the casserole. Serve immediately.

Steps:

• In small dishes, place egg whites and bread crumbs.
• In a large skillet over medium high heat, melt butter.
• Dip goat cheese slices first in the egg whites, second in the bread crumbs.
• Cook coated goat cheese in the hot butter until just golden, around 30 seconds for each side.
• Remove and set aside.
• In a small bowl whisk together all the ingredients from orange juice to the pepper.
• On each of 4 salad plates, arrange 3 lettuce leaves.
• Place 2 pear fans on each plate.
• Place/tuck 3 slices of Prosciutto on each plate.
• Center the goat cheese rounds, dividing evenly.
• Drizzle with vinaigrette and sprinkle with walnuts.
• Serve.