📝 About This Recipe
A classic Roman tradition reimagined with tender poultry, Chicken Saltimbocca literally translates to 'jump in the mouth' because of its irresistible, bold flavors. Thinly pounded chicken cutlets are layered with aromatic fresh sage and salty, buttery Prosciutto di Parma, then pan-seared until golden and crisp. Finished with a luscious lemon and white wine reduction, this dish offers a sophisticated balance of herbal notes and savory richness that is perfect for an elegant weeknight dinner.
🥗 Ingredients
The Chicken
- 2 large Chicken Breasts (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 cup All-Purpose Flour (for dredging)
- 1/2 teaspoon Kosher Salt (use sparingly as prosciutto is salty)
- 1/2 teaspoon Black Pepper (freshly cracked)
Searing and Sauce
- 4 tablespoons Unsalted Butter (divided into two portions)
- 2 tablespoons Extra Virgin Olive Oil
- 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)
- 1 tablespoon Capers (drained and rinsed)
For Garnish
- 1 tablespoon Fresh Parsley (finely chopped)
- 4 pieces Lemon Slices (for presentation)
👨🍳 Instructions
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1
Place the halved chicken breasts between two sheets of plastic wrap and gently pound them with a meat mallet to an even 1/4-inch thickness.
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2
Lightly season only one side of each chicken cutlet with kosher salt and black pepper, keeping in mind the prosciutto will add significant saltiness later.
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3
Place 2-3 fresh sage leaves on top of each cutlet, then drape a slice of prosciutto over the sage, pressing it down so it adheres to the chicken.
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4
Secure the prosciutto and sage to the chicken by weaving a toothpick through the meat and ham horizontally.
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5
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.
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6
In a large skillet over medium-high heat, melt 2 tablespoons of butter with the olive oil until the foam subsides and it starts to shimmer.
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7
Place the chicken cutlets in the skillet, prosciutto-side down first. Sear for 2-3 minutes until the prosciutto is crispy and golden.
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8
Carefully flip the cutlets and cook on the floured side for another 2 minutes until the chicken is just cooked through. Remove chicken to a warm plate and tent with foil.
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9
Pour off any excess fat from the skillet but keep the brown bits (fond). Return the pan to medium heat.
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10
Deglaze the pan by pouring in the white wine, scraping the bottom with a wooden spoon to release all the flavor.
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11
Add the chicken stock and capers. Bring to a simmer and let the liquid reduce by half, which should take about 3-5 minutes.
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12
Whisk in the remaining 2 tablespoons of cold butter and the lemon juice to create a glossy, emulsified sauce.
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13
Remove the toothpicks from the chicken. Return the chicken to the pan for 30 seconds just to coat them in the warm sauce.
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14
Plate the chicken, spoon the remaining sauce and capers over the top, and garnish with fresh parsley and lemon slices.
💡 Chef's Tips
Always use fresh sage; dried sage will not provide the same aromatic impact or visual appeal. Ensure the chicken is pounded to an even thickness to guarantee it cooks quickly and simultaneously. Don't over-salt the raw chicken, as the prosciutto and capers provide plenty of natural salinity during the reduction. Use a dry, crisp white wine you would actually enjoy drinking; avoid 'cooking wines' which contain added salt. If the sauce gets too thick, add a splash more chicken stock to loosen it back to a silky consistency.
🍽️ Serving Suggestions
Serve alongside a bed of buttery saffron risotto to soak up the white wine sauce. Pair with garlicky sautéed broccolini or roasted asparagus for a fresh, green crunch. A crisp, chilled glass of Pinot Grigio or Vermentino complements the acidity of the lemon and capers. For a classic Roman touch, serve with crusty ciabatta bread to mop up every drop of the butter sauce. A light arugula salad with shaved parmesan and a simple balsamic vinaigrette makes a perfect starter.