Inspired by my nonna’s recipe, this Chicken Saltimbocca features thin chicken cutlets topped with sage and prosciutto, seared until golden, and finished in a simple, buttery pan sauce — fast, flavorful, and incredibly satisfying.
For more tasty chicken recipes, check out our chicken cacciatore, chicken marsala, chicken gyros, and Greek chicken with lemon and orzo.
Watch me make it
From my family to yours...
Hey, Nico here 🙆🏻♂️. Saltimbocca means "jumps in the mouth" in Italian, and this dish really does!
Growing up in a small hilltop town in the Umbrian countryside, some of my best memories were made in my nonna Lidia’s kitchen. She cooked every meal from scratch, by hand, and saltimbocca was one of my favorites — simple, savory, and packed with the flavors of home.
While the traditional version uses veal, 👵🏻 Nonna would sometimes swap in tender chicken cutlets to keep things easy and kid-friendly. My cousin and I would race to the table whenever she made it, and to this day, the aroma of sage and prosciutto sizzling in a pan instantly takes me back.
With this recipe, you can bring all those cozy, savory flavors to your table in just a few easy steps 🇮🇹.
Ingredients
For quantities, see recipe card at the bottom of the page.
- Chicken cutlets – sub: turkey cutlets or thin veal cutlets
- Black pepper – sub: omit if needed for low-spice
- Fontina cheese (optional) – sub: provolone, cheddar, scamorza, or gruyère
- Prosciutto – sub: speck, jamón serrano, pancetta, or turkey bacon
- Fresh sage leaves – sub: rosemary, thyme, or dried sage
- Toothpicks – sub: kitchen twine or press cutlets firmly together
- All-purpose flour – sub: gluten-free flour, rice flour, or omit
- Olive oil – sub: neutral oil
- Dry white wine – sub: dry vermouth, broth + splash of vinegar or lemon
- Butter – sub: non-dairy butter or extra olive oil
- Vegetable broth – sub: chicken broth or mushroom broth
- Cornstarch (optional) – sub: flour.
Variations
- Parmesan Saltimbocca Bake: Assemble and bake cutlets with olive oil and white wine at 200°C (400°F) for 15–20 min. Finish with grated Parmigiano.
- Lemon & Capers: Add lemon juice and capers to the sauce for a bright, tangy twist — great without the cheese.
- Mushroom & Sage: Sauté mushrooms after searing the chicken, then deglaze and make the sauce as usual for extra umami.
How to make chicken saltimbocca
Step 1 – Prepare the chicken: Lightly season the chicken cutlets with pepper (go easy on salt — prosciutto is salty enough). Lay 1 slice of fontina cheese (optional) on each cutlet, top with a slice of prosciutto, a sage leaf, and secure everything with a toothpick.
Step 2 – Lightly flour the cutlets: Dust only the bare side (the side without prosciutto) with flour, shaking off any excess.
Step 3 – Sear and deglaze: Heat olive oil in a large skillet over medium-high heat. Place the cutlets prosciutto-side down and sear for 2–3 minutes until the prosciutto crisps slightly. Flip and cook the floured side for another 2–3 minutes or until the chicken is cooked through.
While the chicken is still in the pan, deglaze with white wine, scraping up any browned bits. Let the wine bubble for 30–60 seconds to cook off the alcohol. Set cutlets aside and remove toothpicks.
Step 4 – Make the sauce: Add the butter and vegetable broth to the pan. Simmer gently for 1–2 minutes, until the sauce is slightly thickened and glossy. For an even glossier sauce, you can dissolve 1 tablespoon of cornstarch in the cold vegetable broth.
Arrange cutlets on a serving platter and drizzle with the sauce. Enjoy with a side of sautéed greens, roasted potatoes, or a simple Italian salad.
Tips and Mistakes to Avoid
- Cheese it up: Slip a slice of fontina or provolone under the prosciutto for a melty surprise.
- Flour only one side: Helps the bottom crisp up without softening the prosciutto.
- Deglaze with wine while chicken's still in the pan for the best flavor.
- Remove toothpicks before serving for easier eating.
- Garnish with crispy sage: Fry a few leaves in a small knob of butter ad add on top for a restaurant-style serving.
- Simple sides: Great with sautéed greens, roasted potatoes, or a crisp Italian salad.
- Don't overcook the chicken: No-one likes dry chicken. Cutlets cook fast, you'll only need a few minutes per side.
- Don't use too much flour: Lightly dust only on the prosciutto-less side.
Questions
You can prep the cutlets with sage and prosciutto a few hours ahead. Cook and make the sauce just before serving for best results.
Try thinly sliced Parma ham, Serrano ham, thin slices of pancetta, or ham slices. It will be slightly different but still delicious.
Chicken broth is an excellent alternative. Vegetable broth works too. Alternatively, a splash of water mixed with the juice from half a lemon.
Avoid sweet wines. A dry white wine like Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay is ideal.
Sure thing! Use gluten-free flour or skip the flour completely.
Still have questions? Leave a comment below 👇 Louise or I will get back to you as soon as possible!
More Authentic Italian Recipes
- Italian meatballs
- Chicken cacciatore
- Carbonara
- Lemon chicken
- Amatriciana
- Tuscan cod
- Linguine with clam sauce
- Frittata
If you tried this Chicken Saltimbocca recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Recipe
Chicken Saltimbocca
Equipment
- 4 toothpicks
Video
Ingredients
- 4 chicken breast cutlets 1 to 1½ pounds total (450 to 650 grams)
- 4 slices prosciutto or Parma Ham
- 4 large leaves sage
- 2 tablespoon all-purpose flour
- 2 tablespoon extra virgin olive oil
- 2 tablespoon unsalted butter or more olive oil
- ½ cup dry white wine for deglazing
- ¾ cup vegetable broth or water for sauce
- ⅛ teaspoon black pepper and a pinch of salt on the prosciutto-less side
Optional Ingredient
- 4 slices fontina or provolone
- 1 tablespoon cornstarch for a creamier sauce
Instructions
- Prep the chicken – Lightly pepper 4 chicken breast cutlets. Top each cutlet with a slice of fontina (optional), prosciutto, and a sage leaf. Secure with a toothpick. You can add a small pinch of salt on the side without prosciutto.
- Flour – Lightly dust only the bare side (not the prosciutto side) with flour. Shake off excess.
- Sear and deglaze – Heat 2 tablespoon all-purpose flour in a skillet over medium-high. Place cutlets prosciutto-side down, sear 2–3 min, then flip and cook another 2–3 min until done.With chicken still in the pan, pour in ½ cup dry white wine and scrape up browned bits. Let bubble 30–60 sec. Remove chicken and toothpicks.
- Make the sauce – Add 2 tablespoon unsalted butter and ¾ cup vegetable broth to pan. Simmer 1–2 min until glossy. For extra shine, dissolve 1 tablespoon cornstarch in cold broth before adding.Plate chicken and drizzle with sauce. Great with greens, roasted potatoes, or a simple salad.
Notes
- Chicken cutlets: Use turkey cutlets or pounded chicken thighs.
- Fresh sage: Swap with fresh rosemary or fresh thyme.
- Prosciutto: Substitute thin serrano ham or very thin pancetta.
- All-purpose flour: Use gluten-free flour or omit for a lighter version.
- Olive oil: Substitute avocado oil or light vegetable oil.
- Unsalted butter: Sub more olive oil or non-dairy butter.
- Dry white wine: Swap with chicken broth plus a squeeze of lemon.
- Vegetable broth/water: Use chicken broth for a richer sauce.
- Toothpicks: Use small skewers or kitchen twine to secure.
- Cheese it up: Tuck fontina or provolone under the prosciutto.
- Flour one side only: Keeps the bottom crisp, prosciutto tender.
- Deglaze with wine: Do it while the chicken’s still in the pan.
- Pull out toothpicks: Always remove before serving.
- Top with crispy sage: Fry sage leaves in butter for a fancy touch.
- Pick simple sides: Sautéed greens, roasted potatoes, or Italian salad.
- Don’t overcook: Cutlets only need a few minutes per side.
- Easy on the flour: Dust lightly, only on the plain side.
- Make ahead: You can prep the cutlets with sage and prosciutto a few hours ahead. Cook and make the sauce just before serving for best results.
- Fridge: Store in an airtight container for up to 3 days. Reheat gently with a splash of broth.
- Freezer: Not recommended — prosciutto and sauce don’t freeze well.
Emily says
This was so good. I just made it for my kids after soccer practice and they devoured it. They loved the prosciutto-sage mix and said they never tasted chicken this good. Thanks for the wonderful and authentic recipes you guys are sharing. Love you instagram stories 🙂
Nico Pallotta says
Thank you for your message, Emily. We are so glad the kids loved the saltimbocca...and that you like the stories 🙂
All the best
Nico