📝 About This Recipe
A sophisticated Roman classic reimagined with tender poultry, Saltimbocca literally translates to 'jump in the mouth'—and for good reason. This dish features succulent chicken cutlets layered with salty prosciutto and fresh, aromatic sage, all pan-seared to golden perfection. The result is a harmonious balance of savory, herbal, and bright citrus notes that brings the elegance of a high-end Italian trattoria right to your kitchen.
🥗 Ingredients
Main Ingredients
- 2 large Chicken Breasts (boneless and skinless, halved horizontally to make 4 cutlets)
- 4 slices Prosciutto di Parma (thinly sliced)
- 12-16 pieces Fresh Sage Leaves (whole leaves)
- 1/2 cup All-purpose Flour (for dredging)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Unsalted Butter (for searing)
For the Pan Sauce
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/2 cup Chicken Stock (low sodium)
- 1 tablespoon Fresh Lemon Juice (from about half a lemon)
- 2 tablespoons Cold Unsalted Butter (cubed)
- 1 tablespoon Capers (drained and rinsed)
👨🍳 Instructions
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1
Place the chicken cutlets between two sheets of plastic wrap. Using a meat mallet or the bottom of a heavy skillet, gently pound them to an even 1/4-inch thickness.
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2
Season the chicken lightly with kosher salt and black pepper on both sides. Remember that the prosciutto is naturally salty, so be conservative with the added salt.
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3
Place 3 to 4 fresh sage leaves on top of each chicken cutlet, then drape a slice of prosciutto over the sage, pressing it down so it adheres to the meat.
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4
Secure the prosciutto and sage to the chicken by weaving a toothpick through the layers horizontally. This ensures everything stays in place during searing.
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5
Place the flour in a shallow dish. Carefully dredge only the bottom side (the side without the prosciutto) of each cutlet in the flour, shaking off any excess.
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6
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat until the butter is foamy and just starting to turn golden.
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7
Place the chicken in the skillet, prosciutto-side down first. Sear for 2-3 minutes until the prosciutto is crispy and the sage is fragrant.
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8
Carefully flip the cutlets and cook on the floured side for another 2 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
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9
Remove the chicken from the skillet and transfer to a warm plate; tent loosely with foil to keep warm. Do not wipe out the pan.
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10
Pour the white wine into the hot skillet, scraping the bottom with a wooden spoon to release the 'fond' (the flavorful browned bits).
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11
Add the chicken stock and capers. Increase heat to high and boil the liquid for 3-5 minutes until it has reduced by about half.
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12
Reduce the heat to low and whisk in the lemon juice and the cold cubed butter, one piece at a time, until the sauce is glossy and slightly thickened.
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13
Remove the toothpicks from the chicken. Return the chicken to the pan for 30 seconds just to coat in the sauce, then serve immediately.
💡 Chef's Tips
Pound the chicken to an even thickness to ensure it cooks quickly and uniformly without drying out. Use cold butter when finishing the sauce; this creates an emulsion that results in a velvety, restaurant-quality texture. If you don't have toothpicks, you can press the prosciutto very firmly into the chicken, though it may curl slightly during cooking. Don't skip the dredging step for the bottom of the chicken; the flour helps thicken the pan sauce naturally later on. Always use a dry wine you would actually drink; avoid 'cooking wines' which are often overly salty and acidic.
🍽️ Serving Suggestions
Serve alongside a bed of buttery saffron risotto or creamy polenta to soak up the lemon-butter sauce. Pair with a crisp, chilled glass of Italian Pinot Grigio or Vermentino to cut through the richness of the prosciutto. A side of garlicky sautéed broccolini or roasted asparagus provides a beautiful color contrast and fresh crunch. Offer crusty ciabatta bread on the side for guests to mop up every last drop of the flavorful pan sauce. Finish the plate with a light dusting of freshly grated lemon zest for an extra pop of brightness.