📝 About This Recipe
A low-carb twist on the Roman classic 'Saltimbocca alla Romana,' which literally translates to 'jump in the mouth.' This dish features tender chicken cutlets layered with fresh, aromatic sage and savory prosciutto, pan-seared until the ham forms a crispy, golden crust. Finished with a luscious lemon and white wine reduction, it’s a sophisticated, high-protein meal that delivers bold Italian flavors without the need for flour or heavy starches.
🥗 Ingredients
The Chicken & Wrap
- 2 large Chicken Breast (halved horizontally and pounded to 1/4-inch thickness)
- 8 slices Prosciutto di Parma (thinly sliced)
- 8-12 pieces Fresh Sage Leaves (whole leaves)
- 1/2 teaspoon Kosher Salt (use sparingly as prosciutto is salty)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Sauté
- 2 tablespoons Extra Virgin Olive Oil
- 3 tablespoons Unsalted Butter (divided)
The Pan Sauce
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/4 cup Chicken Bone Broth (low sodium)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 cloves Garlic (smashed and peeled)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Prepare the chicken by slicing each breast in half horizontally to create four thin cutlets. Place them between two sheets of plastic wrap and gently pound with a meat mallet to an even 1/4-inch thickness.
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2
Season both sides of the chicken cutlets lightly with kosher salt and freshly cracked black pepper. Be cautious with the salt, as the prosciutto will add significant saltiness later.
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3
Place 2 to 3 fresh sage leaves on top of each chicken cutlet, pressing them down slightly so they adhere.
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4
Wrap each cutlet with 1-2 slices of prosciutto, ensuring the sage leaves are pinned underneath the ham. Press the prosciutto firmly against the chicken; the natural proteins will help it stick without needing toothpicks.
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5
In a large heavy-bottomed skillet or cast-iron pan, heat the olive oil and 1 tablespoon of butter over medium-high heat until the butter is foamy and just beginning to brown.
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6
Carefully place the chicken cutlets in the pan, prosciutto-side down. Sear for 3-4 minutes without moving them, until the prosciutto is crispy and golden brown.
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7
Flip the chicken cutlets over and cook the other side for an additional 2-3 minutes, or until the chicken is cooked through (internal temperature of 165°F).
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8
Remove the chicken from the pan and transfer to a warm plate. Tent loosely with foil to keep warm while you prepare the sauce.
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9
Reduce the heat to medium. Add the smashed garlic cloves to the remaining fat in the pan and sauté for 1 minute until fragrant but not burnt.
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10
Pour in the white wine to deglaze the pan, scraping up all the delicious browned bits (fond) from the bottom with a wooden spoon.
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11
Add the chicken broth and lemon juice. Simmer the liquid for 3-5 minutes until it has reduced by half and thickened slightly.
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12
Remove the garlic cloves and discard. Whisk in the remaining 2 tablespoons of cold butter, one tablespoon at a time, until the sauce is glossy and emulsified.
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13
Return the chicken and any accumulated juices to the pan for 30 seconds to coat them in the sauce.
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14
Plate the chicken immediately, spooning the pan sauce over the top and garnishing with fresh parsley and extra sage if desired.
💡 Chef's Tips
Ensure the chicken is pounded to an even thickness so it cooks quickly and uniformly without drying out. If the prosciutto isn't sticking well, you can secure it with a single toothpick, but remember to remove it before serving. Use a dry white wine you would actually drink; the quality of the wine significantly impacts the flavor of the reduction. Don't skip the 'cold butter' step at the end; whisking in cold butter creates a velvety emulsion that won't break. For an extra crispy finish, ensure the pan is very hot before adding the prosciutto-side of the chicken.
🍽️ Serving Suggestions
Serve alongside sautéed garlic spinach or roasted asparagus for a complete keto-friendly meal. Pairs beautifully with a crisp, chilled Pinot Grigio or a light-bodied Vermentino. For a heartier low-carb option, serve over a bed of buttery cauliflower purée. Add a side of marinated artichoke hearts or a simple arugula salad with lemon vinaigrette. A few shavings of aged Parmesan cheese over the top adds a wonderful nutty finish.