📝 About This Recipe
A classic Roman tradition reimagined with tender poultry, this Chicken Saltimbocca literally translates to 'jump in the mouth' due to its explosive flavor profile. Thinly pounded chicken cutlets are layered with aromatic fresh sage and savory Prosciutto di Parma, then pan-seared until the ham forms a crisp, golden crust. Finished with a velvety white wine and lemon butter reduction, this dish offers a sophisticated balance of salty, herbal, and bright citrus notes that make it an unforgettable weeknight luxury.
🥗 Ingredients
The Poultry and Wrap
- 2 large Chicken Breasts (approx. 1 lb, halved horizontally and pounded to 1/4-inch thickness)
- 4-8 slices Prosciutto di Parma (thinly sliced)
- 8-12 pieces Fresh Sage Leaves (whole leaves)
- 1/2 cup All-Purpose Flour (for dredging)
- 1/2 teaspoon Kosher Salt (use sparingly as prosciutto is salty)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Pan-Searing
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Unsalted Butter (for the initial sear)
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 (about half a lemon)
- 2 tablespoons Unsalted Butter (cold, cubed for emulsifying)
- 1 tablespoon Capers (drained and rinsed)
For Garnish
- 1 tablespoon Fresh Parsley (finely chopped)
- 4 pieces Lemon Wedges (for serving)
👨🍳 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 one side of the chicken lightly with salt and pepper. Note: Go light on the salt as the prosciutto will provide plenty of sodium later.
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3
Place 2-3 fresh sage leaves on top of each chicken cutlet. Lay 1-2 slices of prosciutto over the sage, pressing firmly so it adheres to the chicken. Optional: Secure the prosciutto and sage with a toothpick woven through the meat horizontally.
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4
Place the flour in a shallow dish. Carefully dredge only the bottom (non-prosciutto side) of the chicken in the flour, shaking off any excess. This helps create a beautiful golden crust and thickens the sauce later.
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5
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 brown.
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6
Place the chicken cutlets in the skillet, prosciutto-side down first. Sear for 2-3 minutes until the prosciutto is crisp and golden. The sage will become fragrant and embedded in the meat.
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7
Carefully flip the chicken cutlets. Cook for another 2 minutes on the floured side until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
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8
Remove the chicken from the skillet and transfer to a warm plate. Tent loosely with foil to keep warm while you prepare the sauce.
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9
In the same skillet, pour in the white wine to deglaze. Use a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pan—that's where the flavor lives!
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10
Add the chicken stock and capers. Increase the heat to high and let the liquid boil and reduce by half, which should take about 3-5 minutes.
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11
Lower the heat to low and stir in the lemon juice. Whisk in the remaining 2 tablespoons of cold, cubed butter one piece at a time until the sauce is glossy and slightly thickened.
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12
Taste the sauce and adjust seasoning if necessary. Return the chicken and any accumulated juices to the pan for 30 seconds just to coat them in the velvety sauce.
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13
Plate the chicken, spooning the lemon-butter sauce and capers generously over the top. Garnish with fresh parsley and serve immediately with lemon wedges.
💡 Chef's Tips
Always use fresh sage; dried sage will not provide the same aromatic quality or texture. If the prosciutto isn't sticking, you can use a toothpick, but remember to remove it before serving to your guests. Ensure the butter for the sauce is cold when added; this creates a stable emulsion for a professional, silky finish. Avoid over-salting the chicken initially; the prosciutto and capers are naturally very salty. For an extra crispy finish, ensure your pan is fully heated before adding the chicken.
🍽️ Serving Suggestions
Serve alongside a bed of buttery Polenta or creamy Risotto Milanese to soak up the sauce. A side of garlicky sautéed Broccolini or roasted Asparagus provides a fresh, crunchy contrast. Pair with a crisp, chilled Italian white wine like Gavi di Gavi or Vermentino. Finish the meal with a light Arugula salad dressed in a simple lemon vinaigrette.