Chicken Saltimbocca
Chicken cutlets wrapped in sage and prosciutto, then pan-fried to crisp perfection. A savory Italian classic that means 'jumps in the mouth'.
Details
Ingredients
- 4 chicken cutlets (about 1 lb)
- 4 slices prosciutto
- 8 fresh sage leaves
- 1/2 cup all-purpose flour
- 2 tbsp olive oil
- 2 tbsp butter
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- Salt and pepper to taste
Instructions
- 1
Season chicken lightly with salt and pepper (prosciutto is salty, so go easy).
- 2
Place 2 sage leaves on each cutlet. Wrap a slice of prosciutto around the center, securing the sage.
- 3
Dredge lightly in flour, shaking off excess.
- 4
Heat oil and 1 tbsp butter in a skillet over medium-high heat.
- 5
Cook chicken prosciutto-side down first until crisp, about 3 minutes. Flip and cook 2 more minutes.
- 6
Remove chicken. Add wine to pan, scraping up bits. Simmer until reduced.
- 7
Add broth and remaining butter. Simmer until slightly thickened.
- 8
Pour sauce over chicken and serve.
About This Recipe
Saltimbocca, an evocative Italian name meaning 'jumps in the mouth,' perfectly encapsulates the vibrant and immediate flavor profile of this Roman classic. While traditionally made with veal, the chicken rendition offers a leaner yet equally satisfying experience, embodying the simplicity and elegance of Italian home cooking. What makes this dish truly special is the harmonious trifecta of flavors: lean, tender chicken, salty, savory prosciutto, and aromatic, earthy sage. The key technique lies in carefully pounding the chicken cutlets thin to ensure even cooking and a delicate texture, followed by a swift pan-fry to achieve a beautifully golden, crisp exterior while keeping the interior succulent. Don't skip the deglazing step with white wine and chicken broth; it's essential for creating the rich, flavorful pan sauce that coats every bite. For best results, use fresh sage leaves—dried sage simply won't impart the same fragrant depth. Common variations include a squeeze of fresh lemon juice over the finished dish for brightness, or a sprinkle of capers in the sauce. Serve this delightful main with a simple side of pasta, creamy polenta, or blanched green beans to complement its robust character.
Tips & Tricks
- • To ensure the prosciutto and sage adhere well to the chicken, lightly dredge the wrapped cutlets in the flour just before pan-frying. The flour acts as a binder and contributes to a crispier crust.
- • For a more traditional take, substitute the chicken with thinly pounded veal scaloppini. Alternatively, add a teaspoon of capers to the pan sauce for an extra briny kick and depth of flavor.
- • While best enjoyed fresh, leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently in a pan with a splash of chicken broth to prevent the chicken from drying out and to refresh the sauce.
- • This savory dish pairs beautifully with a light, crisp white wine like a Pinot Grigio or Sauvignon Blanc. For a balanced meal, serve it alongside a simple side of buttered egg noodles or a fresh arugula salad dressed with a lemon vinaigrette.
Nutrition Facts
Per serving (approximate)