Italian Chicken Saltimbocca with Sage
Chicken saltimbocca borrows the spirit of the Roman veal dish: thin meat, salty prosciutto, aromatic sage, and a fast pan sauce that tastes richer than the short cooking time suggests. Chicken cutlets make the dish practical for a weeknight while still keeping the classic balance of savory, herbal, and bright flavors.
The key is keeping the cutlets even and thin. A quick pound with a meat mallet helps them cook before the prosciutto dries out, and a light dusting of flour encourages browning while giving the sauce a little body. The sage leaves are tucked under the prosciutto so their flavor perfumes the chicken as it sears.
After the cutlets come out of the skillet, the browned bits left behind become the base of the sauce. Dry white wine loosens them from the pan, chicken broth softens the acidity, and a small amount of butter finishes the sauce with gloss without making it heavy.
Serve the saltimbocca right away, spooned with the pan sauce and a squeeze of lemon. It works well with roasted potatoes, sauteed greens, buttered noodles, or a simple salad that can catch the extra sauce.
Nutrition (per serving)
Directions
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1
Place the chicken cutlets between sheets of parchment and pound them to an even 1/4-inch thickness. Pat dry, then season both sides with the salt and pepper.
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2
Lay 2 sage leaves on each cutlet. Place 1 slice of prosciutto over the sage, pressing gently so it adheres to the chicken.
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3
Spread the flour on a plate. Lightly dredge each cutlet on both sides, shaking off excess flour while keeping the prosciutto and sage in place.
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4
Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter foams. Add 4 cutlets prosciutto-side down and cook for 2 to 3 minutes, until the prosciutto is lightly crisp.
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5
Turn the cutlets and cook for 2 minutes more, until the chicken is just cooked through. Transfer to a warm plate and repeat with the remaining cutlets, adding another tablespoon of butter if the pan looks dry.
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6
Reduce the heat to medium. Pour in the white wine and scrape the bottom of the skillet, simmering for 2 minutes until slightly reduced.
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7
Add the chicken broth and simmer for 3 to 4 minutes, until the sauce is lightly thickened and flavorful.
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8
Remove the skillet from the heat and whisk in the remaining butter and lemon juice. Taste the sauce and adjust with a pinch of salt or pepper if needed.
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9
Return the cutlets to the skillet just long enough to coat them with sauce, then serve immediately with lemon wedges.
Ingredients
- Boneless skinless chicken breasts, sliced into 8 thin cutlets:1 1/2 lb
- Kosher salt:3/4 tsp
- Black pepper:1/2 tsp
- Fresh sage leaves:16
- Thin prosciutto slices:8
- All-purpose flour:1/3 cup
- Olive oil:2 tbsp
- Unsalted butter, divided:3 tbsp
- Dry white wine:1/2 cup
- Low-sodium chicken broth:1/2 cup
- Fresh lemon juice:1 tbsp
- Lemon wedges:4
Tips & Notes
- Use very thin prosciutto so it bonds to the cutlets and crisps before the chicken overcooks.
- If a cutlet is larger than the prosciutto slice, fold the edges inward slightly after pounding for a neater shape.
- Choose a dry white wine you would drink, such as Pinot Grigio or Sauvignon Blanc; avoid sweet wine.
