- cal. (kcal) 362
- Makes: 6 servings
- Prep: 5 mins
- Bake: 3 mins at °F
- Cook: 16 mins
slices bacon, halved
slices roasted garlic bread or other rustic bread
plus 1/4 teaspoon Dijon mustard
white wine vinegar
thin-sliced chicken cutlets (about 1 1/4 pounds)
fresh sage leaves
slices provolone cheese
Pinch each of salt and pepper
- Heat broiler. Cook bacon in a large stainless skillet over medium heat 8 minutes, turning once. Transfer to a paper towellined plate.
- Meanwhile, spread bread onto a baking sheet. Toast under broiler 2 minutes. Flip over and toast 1 minute. Spread each slice with 1 teaspoon of the Dijon mustard. Keep warm.
- In a small bowl, whisk remaining 1/4 teaspoon mustard with oil, vinegar, salt and pepper. Brush onto cutlets.
- Carefully drain all but 1 tablespoon of the bacon drippings from skillet and heat over medium-high heat. Cook 3 of the cutlets in drippings in skillet for 2 minutes. Flip over and top each with 2 sage leaves, 1 piece (2 halves) bacon and 1 slice provolone. Cover and cook 1 to 2 minutes more. Remove to 3 of the toast pieces and repeat with remaining cutlets, sage, bacon and provolone. Serve warm.
Nutrition Information for Saltimbocca SandwichesServings Per Recipe: 6
PER SERVING: 362 cal., 14 g total fat (6 g sat. fat), 77 mg chol., 770 mg sodium, 23 g carb. (1 g fiber), 32 g pro.