Brittany's Birthday Menu

Chicken Saltimbocca with Lemon Risotto
and Grilled Zucchini

Ok, so if my first idiot-proof recipe was too tough, don't even bother...but, this is really an impressive meal, I'm sweating like some kind of jungle creature after slaving in the kitchen for a few hours, but it was for a special lady on her special day.

Ok first off...


Grilled Zucchini
Really easy, really fast. Cook this first and stick in your toaster oven or regular oven on the lowest or warm setting.

1 zucchini
olive oil
salt and pepper

Cut the zucchini into long strips, not too thick.
Drizzle with a little oil, season with salt and pepper.
On a hot grill or grill pan, place the zucchini down and cook each side for about 3 minutes or until you see some nice grill marks.


Lemon Risotto
Here's where things get difficult. Risotto takes all the energy out of you. But, it's fucking amazing anyways.

1 cup of Arborio Rice
2 lemons
1 medium spanish onion
2 cloves of garlic
2 tbsp. butter
1/2 cup white wine
olive oil
salt and pepper
parmigiano-reggiano cheese for grating
handful of basil and mint
approx. 1 qt. vegetable stock (low sodium if possible)

First off, in a small saucepan, pour your veggie stock into a small saucepan on medium-high heat.
In an oiled risotto or rounded pan (a wok will do) saute the chopped onion and garlic for about 3 mins. Season with salt and pepper.
When the onions are soft, add the rice plus the zest of 1 lemon.
Toast the rice for about 2 mins, then add the wine.
Stir, and let it cook for a few minutes, till the wine is reduced by about half.
At this point, the stock should be hot. You want to start to ladle the stock to your risotto, once at a time. Each time you add more, stir vigorously for about a minute then let sit.
As the stock reduces you keep adding more stock, but the trick is to stir as often as possible. You will notice that the mixture gets creamier and creamier.
After about 18 minutes the rice should be al dente. At this point you want to add the butter. Stir the butter in, making sure that no clumps of it remain. Add the juice of 1 lemon, the herbs, and as much cheese as you like.
If done correctly, the risotto should spread when it's spooned onto your plate.

Main Course:
Chicken Saltimbocca
1 lb. thinly cut chicken cutlets
1/4 lb. prosciutto
several leaves of sage
handful of parseley
salt and pepper
1 cup of white wine
1/2 cup vegetable stock
1 lemon
2 chopped shallots
1 clove of garlic chopped
2 tbsp butter
1 cup of flour
toothpicks or skewers

To prepare the chicken, take the chicken cutlet and face the narrow ends towards you.
Lay one leaf of sage diagonally across the chicken, then lay one slice of prosciutto on top of that.
Fold the ends of the chicken over, then seal the chicken together with your toothpick or small skewer.
Season your flour with salt and pepper, then dredge the chicken in the flour, making sure every spot is covered.
In a cast-iron or large saute pan, heat about 4 tbsp. of olive oil. When the olive oil starts to smoke a little bit, add the chicken.
Cook the chicken till it is golden-brown on each side.
Remove the chicken for a moment, and deglaze the empty pan with the wine and stock and juice of 1/2 a lemon. With a wooden spoon, scrape up all the little brown bits on the pan.
Toss the shallots and garlic in the pan, saute for about 1 minute till the shallots are soft.
Add the chicken back to the pan and flip occasionally. Cook till the sauce is reduced by almost half.
Remove the chicken once more, and swirl your butter into the pan with your herbs and the rest of your lemon juice. Once the butter is cooked down, drizzle the sauce on top of your chicken.

Whew...Enjoy!