Good morning. Saltimbocca — the name translates from the Italian as “jump in the mouth” — is a dish traditionally made with veal cutlets wrapped with prosciutto and sage, quickly cooked in butter and oil, and occasionally topped with cheese for a run beneath the broiler.
Saltimbocca is, our David Tanis has written, largely a restaurant dish, the sort of thing you’d order in a trattoria alongside a bowl of spaghetti. But in his recipe for chicken saltimbocca (above), it becomes exactly the sort of thing you could pan-fry on a Sunday evening in the middle of February and find yourself delighted.
Featured Recipe
Chicken Saltimbocca
David makes the dish with pounded chicken breasts that pick up a great deal of flavor after a few hours of marination, so you might start your preparations after lunch. But if you’re rushed because you want to spend more of your time outside, or you have to work, you can use chicken thighs instead. They’re more flavorful to start with and much more forgiving of overcooking. (Here’s a fine pasta to accompany the meat.)
That’s Sunday taken care of. As for the rest of the week. …
Monday
I love Ali Slagle’s recipe for miso-mustard salmon as much for the charred cabbage that serves as a bed for the fish as for the miso-mustard sauce that adorns it. Make extra sauce if you can. It’s fantastic drizzled over room-temperature roasted tofu for lunch the next day.
