Caprese Chicken Saltimbocca and Corn Fritters for dinner tonight.Caprese Chicken Saltimbocca was from Delish.com.
The corn fritters are a Jacques Pepin recipe. They were sooooo good!!!!!
Let's start with the Caprese Chicken Saltimbocca.
I used only 3 cutlets and cut them in half. There was plenty for the two of us with little left over for lunch for me on Monday. The prep was straightforward. This will become a go-to recipe. Easy to prepare and the chicken was delicious.
And we have to talk about those corn fritters. You know it will be good because it is a Jacques Pepin recipe. Chef Pepin lives in our hometown. The corn is from Cole's Farm Stand.You need to try this recipe. You will be satisfied. Here is a link for the YouTube video of Chef Pepin preparing the fritters.
Corn Fritters Recipe-
Ingredients-
1/2 cup of flour
1/4 tsp of baking powder
1/2 cup seltzer water
1 cup fresh or frozen corn kernels
salt to taste
1/4 cup oil for frying
Method-
In a small bowl stir together flour, baking powder, and a pinch of salt.
In thirds, add seltzer, mixing with a whisk after each addition.
You want a smooth batter.
Stir in the corn.
Heat oil, olive oil, or vegetable oil.
When the oil is hot, add about a 1/2 cup portion of the corn fritter batter.
Cook 3 to 4 minutes per side.
Look for bubbles on top and crispy edges.
You want them nice and crispy.
When you remove them from the oil give them a quick dash of salt.
Drain them on a wire rack placed on top of a dish or baking sheet, do not put them on paper towels, as that will make the bottoms soggy.
Here is the recipe for the Chicken Saltimbocca-
Ingredients-
3 chicken cutlets
Kosher salt
Freshly ground black pepper
3 thin slices prosciutto
2 Tbsp. all-purpose flour
2 Tbsp. extra-virgin olive oil
1/3 c. balsamic vinegar
1 c. low-sodium chicken stock
2 c. grape or cherry tomatoes, halved
1 (8-oz.) container ciliegine or bocconcini, halved or quartered if larger (about 1 1/2 c.)
1/2 c. packed fresh basil leaves
Method-
Season chicken all over with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Wrap 2 slices prosciutto around each piece of chicken, gently pressing prosciutto against chicken to adhere.
Pour flour on a shallow plate.
Dredge chicken in flour, shaking off any excess.
In a 12" skillet over medium-high heat, heat oil.
Cook chicken, turning halfway through, until chicken and prosciutto are golden and prosciutto is crisp, 2 to 3 minutes per side.
Transfer chicken to a plate.
Pour vinegar into skillet and cook, scraping up browned bits, until almost completely reduced, about 30 seconds.
Add stock and cook, stirring occasionally, until reduced by half, about 2 minutes.
Return chicken and 1/2 of the tomatoes to skillet and cook, turning a few times, until sauce thickens, about 2 minutes more.
Remove from heat.
Transfer chicken to a platter.
Scatter the remaining tomatoes, mozzarella, and basil over top; season with 1/4 teaspoon salt.
Drizzle the remaining sauce over the chicken and serve.