Chicken Saltimbocca
Servings: people
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.
Equipment
- 4 toothpicks
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
SUBSTITUTIONS
- 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.
