Roman-Style Chicken Saltimbocca

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Quick-cooking chicken cutlets are topped with paper-thin slices of prosciutto and whole sage leaves and finished with a simple white-wine pan sauce.

Preparation time: 20 mins
Cooking time: 10-20

Difficulty: Easy - for beginners
Serves: 4


4 boneless, skinless chicken cutlets (about 4 ounces each)
Salt and black pepper (sea salt prefered)
8 thin slices prosciutto (Can use black forest ham if you like, not as good though)
8 sage leaves, more for garnish (fresh as possible and big)
3/4 cup flour
2 tablespoons butter, divided
1 1/2 tablespoons olive oil
1/2 cup dry white wine
1/2 cup low-sodium chicken broth (try to get w/o msg)
Lemon wedges


Sprinkle each cutlet lightly with salt and pepper. Top with a slice of prosciutto and a sage leaf. Place chicken cutlets between 2 sheets of parchment, waxed paper or plastic wrap. With a mallet or rolling pin, gently pound cutlets to an even 1/4-inch thickness, pounding the prosciutto and sage into the chicken. (Tip1: Add prosciutoo and sage towards end of pounding as to much will destroy it and it won't stay on the chicken. Tip2: You can use a toothpick to help secure the items together, remove when done cooking)

Spread the flour on a shallow plate and dip the chicken in it, lightly coating both sides. Heat a tablespoon of butter and the olive oil in a large pan. When the butter begins to foam, add the cutlets to the pan, prosciutto side down. Cook 3 to 4 minutes per side, turning once, until lightly browned and cooked through. Transfer to a platter and cover to keep warm. (Do not use to high a heat or you will burnt he butter, medium to medium high at most)

Add wine to the hot pan and stir with a wooden spoon (yes wood, metal is bad with wine/vinegar) to loosen all the brown bits from the bottom of the pan. Let the wine reduce by half, then add the chicken broth and reduce again. Remove the pan from the heat and swirl in remaining tablespoon of butter. Taste and adjust seasoning with salt and pepper, then pour over the reserved chicken cutlets. Serve immediately with lemon wedges.

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