Roman-Style Chicken Saltimbocca

Roman-Style Chicken Saltimbocca

Serves 4

This traditional Roman dish is classically made with veal but can also be made with chicken and turkey. Here quick-cooking chicken cutlets are topped with paper-thin slices of prosciutto and whole sage leaves and finished with a simple white-wine pan sauce.

  • 4 boneless, skinless chicken cutlets (about 4 ounces each)
  • fine sea salt
  • ground black pepper
  • 8 thin slices prosciutto
  • 8 sage leaves, more for garnish
  • 3/4 cup flour
  • 2 tablespoons unsalated butter, divided
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/2 cup dry white wine
  • 1/2 cup low-sodium chicken broth
  • Lemon wedges
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Season each cutlet with salt and pepper. Top with a slice of prosciutto and a sage leaf. Place chicken cutlets between 2 sheets of parchment, waxed paper or plastic wrap. With a mallet or rolling pin, gently pound cutlets to an even 1/4-inch thickness, pounding the prosciutto and sage into the chicken.

Spread flour on a shallow plate and dip the chicken in it, lightly coating both sides. Heat 1 tablespoon of the butter and the oil in a large skillet. When butter begins to foam, add cutlets to the pan, prosciutto side down. Cook 3 to 4 minutes per side, turning once, until lightly browned and cooked through. Transfer to a platter and cover to keep warm.

Add wine to the hot skillet and stir with a wooden spoon to loosen all the brown bits from the bottom of the pan. Let wine reduce by half, then add broth and reduce again. Remove the pan from the heat and swirl in remaining butter. Pour sauce over the reserved chicken cutlets. Serve immediately with lemon wedges.

Nutritional Info: 
Per Serving:390 calories (150 from fat), 17g total fat, 6g saturated fat, 100mg cholesterol, 970mg sodium, 20g carbohydrate (1g dietary fiber, 0g sugar), 34g protein
Special Diets: 

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