Lidia Bastianich swaps out the traditional veal cutlet in favor of easy pounded chicken breasts. This recipe comes from chef and Italian cooking expert Lidia Bastianich, who served a similar dish at ...

Swap out the veal for prosciutto-wrapped pork loin in this take on the Roman classic. Jimmy Bannos Jr. is a James Beard Award-winning chef and fourth-generation restaurateur known for his pork-focused ...

In Italy, Romans are artisans at taking just a few simple ingredients and combining them to make impactful, flavorful dishes. Chef and food stylist Anthony Contrino salutes the Eternal City by ...

Veal Saltimbocca or Saltimbocca alla Romana: A Roman Classic for Family Night. I am finally back in my kitchen, and with the summer heat of Phoenix, I lean into comforting, time-honored dishes that ...

Saltimbocca is a delicious Italian concoction that traditionally showcases veal wrapped with prosciutto and fresh sage. Over the years, cooks have taken liberties with the dish, often substituting ...

Heat oven to low broil. Place chicken breasts between two sheets of plastic wrap on a clean work surface. Using a mallet, pound chicken to 1/3-inch thickness. Sprinkle chicken with salt and pepper.

Chef Elena Besser created this easy chicken recipe as a fun play on two classic dishes — chicken paillard and veal saltimbocca. This approachable dish feels fresh and healthy but has the flair of ...