Categories: Pasta
Ingredients
- Pasta:
- 1 tbsp. kosher salt
- 1 lb. rigatoni
- Breaded chicken:
- 1 cup all-purpose flour
- 2 tsp kosher salt
- Black pepper
- 2 large eggs
- 1 cup seasoned Italian bread crumbs
- 1 cup panko
- 2 tsp granulated garlic
- 1 tsp onion powder
- 1 tsp dried sage
- 1 lb. chicken breast halves, sliced in half horizontally and cut against the grain into 1x2-inch strips
- Olive oil, for frying
- 1/4 lb. Parmesan, grated (about 1 1/4 cups)
- 1 cup aged or regular Provolone
- Sage and prosciutto beurre blanc:
- 3 tbsp. olive oil
- 16 sage leaves
- 1/4 lb. Prosciutto di Parma, cut crosswise into thick julienne
- 1 large shallot, minced
- 2 tbsp. drained nonpareil capers
- 1/2 cup dry white wine
- Juice and grated zest of 1 lemon
- 1 cup heavy cream
- 3 tbsp. chopped parsley
- 1/2 tsp kosher salt
- Black pepper
- 1 stick cold unsalted butter, cut into cubes
- 2 tbsp. grated parmesan
- 1/4 cup aged or regular Provolone
- 3 tbsp. finely sliced basil
Directions
-
To prepare the pasta, in a large pot over high heat, bring 1 gallon of water to a boil. Add the salt. Add the rigatoni and stir. Cook the pasta until al dente, 8 to 10 minutes. Reserve 1 cup of the pasta water. Drain and cool the pasta. Set aside.
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To prepare the chicken, place the flour in a shallow dish and season with 1 tsp of the salt and black pepper. In a second shallow dish, beat the eggs. In a food processor, pulse the Italian bread crumbs and panko a few times to break down and combine them. Transfer the bread crumbs to a third shallow dish and stir in the granulated garlic, onion powder, dried sage, remaining 1 tsp salt and black pepper. Have a rimmed baking sheet ready.
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Lightly coat a chicken strip in the flour, then dip it into the egg mixture, then into the seasoned bread crumbs. Gently press the bread crumbs onto the chicken so they stick well and coat evenly. Set aside on the baking sheet and repeat with the remaining chicken.
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In a deep, heavy saute pan, pour olive oil to a depth of 1 inch. Heat the oil to 350 over medium-high heat. Line a baking sheet with paper towels.
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Working in batches, fry the breaded chicken strips until golden brown and crispy, turning once, 2 to 3 minutes per side. Use tongs or a slotted spoon to transfer to the paper towels. Set aside.
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To make the beurre blanc, place the olive oil and sage leaves in a large saute pan, and set the pan over medium-high heat. Fry until crispy, 3 to 4 minutes once the oil is hot. Remove the sage leaves with a slotted spoon and set aside on a paper towel. To the same pan with the oil, add the prosciutto and cook until it is crispy and the fat has rendered, 4 to 5 minutes. Remove the prosciutto with a slotted spoon and set aside on a paper towel. In the remaining olive oil and fat in the pan, cook the shallot and capers until the shallot is translucent, 2 to 3 minutes.
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Remove the pan from the heat and let cool for a minute or two. Carefully add the wine, lemon juice and zest, reserved pasta water and cream. Return the pan to the heat and bring to a gentle simmer, stirring constantly. Cook until the mixture has reduced by two-thirds. Add the parsley, salt and pepper. Over low heat, whisk in the cold butter one or two cubes at a time, letting each cube melt into the sauce before adding more. The sauce will emulsify. Add the Parmesan and Provolone and whisk until melted. Coarsely chop half of the sage leaves and the prosciutto and add them to the sauce along with half the basil. Stir well. Keep warm over very low heat, whisking occasionally to keep the sauce emulsified.
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Preheat the oven to 350.
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To assemble the chicken rigatoni saltimbocca, add the rigatoni to the beurre blanc and toss together. Transfer to an ovenproof baking dish and place the chicken on top of the pasta. Top with the grated Parmesan and Provolone and bake for 12 to 15 minutes to warm through and melt the cheeses. Garnish with the remaining crispy sage and prosciutto and serve.