📝 About This Recipe
This sophisticated twist on the Roman classic 'Saltimbocca alla Romana' swaps traditional veal for delicate, succulent quail breasts. Each piece is wrapped in salty, paper-thin Prosciutto di Parma and infused with the aromatic punch of fresh sage, creating a dish that literally 'jumps in the mouth.' Finished with a rich, buttery Marsala wine reduction, this recipe offers a perfect balance of rustic Italian charm and fine-dining elegance.
🥗 Ingredients
Main Ingredients
- 8 pieces Quail breasts (boneless, skinless, and lightly pounded)
- 8 slices Prosciutto di Parma (very thinly sliced)
- 16 large Fresh sage leaves (plus extra for garnish)
- 1/2 cup All-purpose flour (for dredging)
- 1/2 teaspoon Kosher salt (use sparingly due to the prosciutto)
- 1/2 teaspoon Black pepper (freshly cracked)
- 2 tablespoons Extra virgin olive oil (high quality)
- 3 tablespoons Unsalted butter (divided)
For the Sauce
- 1/2 cup Dry Marsala wine (can substitute with dry white wine)
- 1/2 cup Chicken stock (low sodium)
- 1 teaspoon Lemon juice (freshly squeezed)
- 1 tablespoon Cold unsalted butter (cut into small cubes)
👨🍳 Instructions
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1
Place the quail breasts between two sheets of plastic wrap. Using a meat mallet or the bottom of a heavy pan, gently pound them to an even 1/4-inch thickness. Be careful not to tear the delicate meat.
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2
Season only the underside of each quail breast with a tiny pinch of salt and a more generous dusting of black pepper. Remember that the prosciutto will provide significant saltiness later.
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3
Place two fresh sage leaves on top of each quail breast, then wrap a slice of prosciutto around the breast, securing the sage leaves underneath the ham. Press firmly so it adheres.
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4
Optional but recommended: Use a toothpick to weave through the prosciutto, sage, and quail to ensure everything stays perfectly in place during searing.
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5
Spread the flour on a shallow plate. Lightly dredge only the bottom (non-prosciutto side) of the quail in the flour, shaking off any excess.
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6
In a large stainless steel or cast-iron skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat until the butter foam subsides and begins to shimmer.
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7
Place the quail breasts in the skillet, prosciutto-side down first. Sear for 2 minutes until the prosciutto is crispy and fragrant.
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8
Carefully flip the breasts and cook the floured side for another 1-2 minutes. Quail cooks very quickly; it should be just cooked through but still juicy. Remove the quail to a warm platter and tent loosely with foil.
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9
Wipe any excess burnt fat from the pan, but leave the brown bits (fond). Pour in the Marsala wine to deglaze, scraping the bottom of the pan with a wooden spoon.
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10
Add the chicken stock and bring to a rapid simmer. Let the liquid reduce by half, which should take about 3-5 minutes, until it reaches a syrupy consistency.
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11
Turn the heat to low. Whisk in the final tablespoon of cold butter and the lemon juice. This will 'mount' the sauce, giving it a glossy, velvety finish.
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12
Taste the sauce and adjust seasoning if necessary. Remove the toothpicks from the quail before serving.
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13
Drizzle the warm Marsala reduction over the quail breasts and garnish with a few fried sage leaves if desired. Serve immediately.
💡 Chef's Tips
Don't over-salt the quail; the prosciutto concentrates in saltiness as it crisps up in the pan. Use 'Dry' Marsala rather than 'Sweet' for this recipe to ensure the sauce isn't cloying. If you can't find quail breasts, you can use chicken tenders pounded thin, though the flavor will be less gamey. Ensure the butter used for the final sauce whisking is ice cold; this creates a stable emulsion for a professional-looking sauce. If the prosciutto isn't sticking well, a very light brush of water on the meat can act as a glue.
🍽️ Serving Suggestions
Serve alongside creamy saffron risotto or buttery polenta to soak up the extra sauce. A side of sautéed garlic broccolini or charred asparagus provides a fresh, green contrast. Pair with a medium-bodied Italian red wine like a Chianti Classico or a Barbera d’Asti. For a lighter meal, serve over a bed of dressed arugula with shaved Parmesan cheese. Finish with a squeeze of fresh lemon at the table to brighten the rich, savory flavors.