Comments on: How to Make Giada’s Chicken Saltimbocca | Food Network (VIDEO)

By: Alexander Burawa

Alexander Burawa — Mon, 06 May 2019 22:05:14 +0000

Spinach and dairy together is much tastier with just a hint of freshly grated nutmeg.

By: Slaughter Food Creations

Slaughter Food Creations — Mon, 06 May 2019 22:00:34 +0000

Prosciutto! Mmmm ♡

By: Sheri D

Sheri D — Mon, 06 May 2019 21:44:22 +0000

I'd try it cus I'm a fat cow but, really it doesn't look good

By: vilko skorlich

vilko skorlich — Mon, 06 May 2019 21:04:07 +0000

The original version of this dish is saltimbocca alla Romana (saltimbocca, Roman-style),which consists of veal, prosciutto and sage, rolled-up and cooked in dry white wine and butter. Marsala is sometimes used. Also, sometimes the veal and prosciutto are not rolled-up but left flat. An American twist replaces the veal with chicken or pork.( Americans?????????? )

By: Tubebrerry

Tubebrerry — Mon, 06 May 2019 20:47:25 +0000

For a cook who seems to pride herself on the "authenticity" of her Italian food, this version of chicken saltimbocca seems pretty unorthodox. The addition of cheese is not a problem, but: no sage, no wine, no butter? Why not leave out the prosciutto while you're at it? And what's with the spinach? That seems awfully passive-agressive. As with any weird dish, maybe it tastes good, but the aggressive perverseness of the recipe risks eclipsing any good flavor it may have.

By: Hira Ahmad

Hira Ahmad — Mon, 06 May 2019 20:08:47 +0000

Salt n pepper, salt n pepper, salt n pepper!