Prosciutto and Sage Chicken Saltimbocca

Chicken Saltimbocca is a quintessential Italian delight that masterfully combines thinly sliced, pan-seared chicken cutlets, savory prosciutto, and aromatic sage leaves, all harmoniously brought together in a luscious white wine butter sauce. This exquisite dish is perfect when served alongside crispy roasted potatoes or vibrant sautéed spinach, quickly becoming a beloved staple in any home for its remarkable simplicity and extraordinarily rich flavor profile.

Every time this dish graces my kitchen, I find myself captivated by its elegance and ease, questioning why it isn’t a more frequent star in my cooking rotation. The name “Saltimbocca” itself offers a delightful clue, translating from Italian to “jumps in the mouth” – a perfect description of the immediate burst of flavors experienced with each bite. Despite its impressive appearance and gourmet taste, preparing Saltimbocca is surprisingly straightforward, making it an accessible luxury for any home cook.

The thoughtful layering of fresh sage leaves, salty prosciutto, and tender chicken creates not only a visually appealing presentation but also a complex interplay of textures and tastes. And the white wine butter sauce? It’s undeniably the star, so flavorful and rich that you might be tempted to savor every last drop. This classic Italian creation truly encapsulates the beauty of simple ingredients yielding extraordinary results.

I especially enjoy serving Chicken Saltimbocca with a side of crispy roasted potatoes, complemented by a crisp green salad or other fresh greens such as sautéed broccoli rabe or fragrant garlicky spinach. While Saltimbocca remains one of my personal favorites, it’s a dish I don’t encounter as frequently as I’d like on the menus of Italian restaurants in the bustling NY metro area. This scarcity only fuels my desire to recreate its magic at home whenever a craving strikes, a culinary journey I encourage you to embark on as well!

What is Chicken Saltimbocca? A Glimpse into Italian Culinary Heritage

Saltimbocca, a name that perfectly translates to “jumps in the mouth,” is a celebrated Italian dish renowned for its incredible flavor and appealing presentation. Originating from the heart of Rome, this culinary masterpiece is traditionally prepared with thin slices of veal. However, over time, the chicken variation has gained significant popularity, offering a slightly lighter yet equally delicious alternative that caters to diverse palates.

The essence of Saltimbocca lies in its elegant simplicity: a delicate cutlet forms the base, which is then adorned with a slice of savory prosciutto and a fresh, fragrant sage leaf. These components are expertly pan-fried until golden, subsequently simmered in a rich, tangy white wine and butter sauce. This methodical preparation ensures that each ingredient contributes uniquely, creating a symphony of flavors and textures that truly lives up to its playful name. It’s a dish that embodies the very best of Italian cooking—where quality ingredients and straightforward techniques yield truly extraordinary results.

Why You’ll Adore This Chicken Saltimbocca Recipe

This Chicken Saltimbocca recipe is more than just a meal; it’s an experience that consistently delights and impresses. There are numerous compelling reasons why it deserves a cherished place in your culinary repertoire. Foremost among them is its unparalleled flavor profile. The chicken cutlets, pounded to perfect tenderness, achieve a beautiful golden crust and remain incredibly juicy. They act as a canvas, absorbing the nuanced flavors of the white wine and butter, while the prosciutto crisps up, adding a delightful salty crunch.

Beyond its incredible taste, this dish offers a sophisticated presentation that belies its simple preparation. It’s perfect for elevating a casual weeknight dinner into something special, or for effortlessly impressing guests without hours of strenuous effort in the kitchen. Unlike many gourmet dishes that demand intricate techniques and exotic ingredients, Chicken Saltimbocca relies on fundamental cooking principles and the quality of its components. It empowers you to create restaurant-quality Italian cuisine with confidence, transforming your dining table into a little slice of Italy.

Essential Ingredients for Perfect Saltimbocca

The secret to an outstanding Chicken Saltimbocca lies in the careful selection and understanding of its core ingredients. Each element, though simple, plays a pivotal role in achieving the dish’s signature taste and texture. Let’s explore what makes each component indispensable.

Chicken Cutlets: The Foundation of Flavor and Texture

The foundation of a truly excellent Chicken Saltimbocca rests on perfectly prepared chicken cutlets. If you’re starting with whole chicken breasts, the crucial first step is to fillet them horizontally to create thinner pieces, then pound them uniformly to an approximate 1/4-inch thickness. This process is vital as it ensures the chicken cooks rapidly and evenly, resulting in tender, succulent meat that won’t dry out. Thin cutlets also provide the ideal surface for the prosciutto and sage to adhere, creating those distinct, flavorful layers. While pre-packaged thin cutlets offer convenience, taking the time to pound them yourself guarantees superior texture and cooking consistency. Should you prefer, this recipe can easily be adapted using thinly sliced veal or pork cutlets, aligning with traditional Saltimbocca preparations.

Prosciutto: Salty & Savory Elegance

Prosciutto, a venerable Italian dry-cured ham, is an absolutely indispensable ingredient for Saltimbocca. Its characteristic salty, savory depth and incredibly delicate texture are fundamental to the dish’s identity. When pan-seared, the prosciutto transforms, developing a subtle crispness that introduces a wonderful textural contrast to the tender chicken. Opt for a high-quality, thinly sliced prosciutto; its superior flavor will undoubtedly elevate the entire dish, proving that it’s far more than a mere topping—it’s a potent flavor enhancer that defines the “jump in the mouth” experience.

Fresh Sage: The Aromatic Heart of Saltimbocca

The inclusion of fresh sage leaves is paramount for an authentic Chicken Saltimbocca. Their distinct earthy, subtly peppery, and intensely aromatic qualities provide the perfect counterpoint to the richness of the prosciutto and chicken. Dried sage, while useful in other contexts, simply cannot replicate the vibrant flavor and appealing visual presence that fresh leaves contribute. Beyond its role as a garnish, fresh sage is a critical flavor component, infusing the cooking oil and butter with its unique aroma, creating an irresistible fragrance that envelops your kitchen and tantalizes the senses.

The White Wine Butter Sauce: Liquid Gold for Your Dish

The white wine butter sauce is arguably what elevates Saltimbocca from a simple pan-fried chicken dish to a gourmet experience. A dry white wine, such as a crisp Sauvignon Blanc, Pinot Grigio, or even an unoaked Chardonnay, is the ideal choice. The wine’s acidity and nuanced flavors are essential for deglazing the pan, meticulously capturing all the flavorful browned bits (fond) left behind from searing the chicken. When combined with low-sodium chicken stock and finished with a generous swirl of cold butter, this liquid gold transforms into a velvety, rich sauce that is both bright and deeply luxurious. It’s a sauce so utterly delicious, you might be tempted to enjoy it with a spoon!

Supporting Cast: Flour, Olive Oil, Salt & Pepper

While often overlooked, these foundational ingredients play critical supporting roles in the creation of Chicken Saltimbocca. A light dusting of all-purpose flour on the chicken cutlets not only helps achieve that desirable golden-brown crust but also contributes to the sauce’s slight thickening, giving it a silkier consistency. High-quality olive oil is crucial for the searing process, providing a rich base flavor and facilitating even browning. Finally, a discerning application of salt and freshly ground black pepper is vital for seasoning the chicken from within, enhancing all the natural flavors and ensuring that every element of the dish is perfectly balanced and utterly delicious.

How to Make Chicken Saltimbocca: A Step-by-Step Culinary Journey

Embark on this culinary adventure to create a restaurant-quality Chicken Saltimbocca right in your own kitchen. Each numbered step is designed to guide you through the process, ensuring a smooth and satisfying cooking experience. Follow closely to unlock the full potential of this classic Italian dish.

1. Prepare the Chicken Cutlets: If starting with whole chicken breasts, carefully slice them horizontally to create two thinner cutlets. Place each cutlet between two pieces of plastic wrap or inside a large Ziploc bag. Using the flat side of a meat mallet, gently but firmly pound the chicken to an even 1/4-inch thickness. Aim for pieces approximately 5 inches long, as this size accommodates the prosciutto and sage beautifully. Pounding is crucial for tender meat and even cooking.

2. Season the Chicken: Liberally season both sides of all the pounded chicken pieces with salt and freshly ground black pepper. This initial seasoning is essential for building a robust flavor foundation.
3. Layer with Prosciutto and Sage: Lay one seasoned chicken cutlet flat. Place a slice of prosciutto over it, trimming any excess to ensure it fits neatly. Arrange 1-2 fresh sage leaves (depending on their size) on top of the prosciutto. To secure these layers firmly and maintain an elegant presentation, pierce them together with a toothpick. Repeat this layering process for all remaining chicken pieces. For a toothpick-free approach, place the sage leaf directly on the chicken before adding the prosciutto; while less visually striking, the flavor will be equally delightful.

4. Dredge in Flour: Pour approximately 1 cup of all-purpose flour into a shallow dish. Lightly dredge each chicken piece in the flour, ensuring it’s evenly coated on both sides. Gently shake off any excess flour – a thin, even coating is key for a crisp crust. Arrange the floured chicken pieces on a clean plate or a baking sheet lined with parchment paper, keeping them separate to prevent sticking. Discard any remaining flour.
5. Sear the Chicken (First Batch): Heat a large stainless steel or cast-iron skillet over medium heat for 2-3 minutes until it’s thoroughly hot. Add 1 tablespoon of olive oil and 1 tablespoon of butter to the pan. Once the butter is melted and gently sizzling, carefully place the floured chicken pieces into the pan, prosciutto-side down. Sear for 2-3 minutes, or until the prosciutto is beautifully golden brown and slightly crisp.

6. Finish Cooking Chicken: Flip the chicken pieces and cook for an additional 1-2 minutes on the other side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Be careful not to overcook, as this can dry out the meat. Transfer the cooked chicken pieces to a clean plate and loosely tent them with aluminum foil to keep them warm while you prepare the sauce. If cooking in batches, add an additional tablespoon of olive oil and butter for each subsequent batch to ensure consistent searing.
7. Deglaze the Pan: With all the cooked chicken removed from the pan, immediately add 1 cup of dry white wine. Increase the heat to medium-high. Using a wooden spoon, vigorously scrape the bottom of the pan to dislodge all the flavorful browned bits (fond) that have accumulated during searing. This process, known as deglazing, extracts concentrated flavors crucial for the sauce. Let the wine simmer for about 1 minute, allowing some of the alcohol to evaporate.

8. Reduce the Sauce: Next, pour in 1 1/4 cups of low-sodium chicken stock. Continue to cook the sauce over medium-high heat for approximately 3 minutes, or until it has visibly reduced by about half and thickened slightly. The sauce should be able to lightly coat the back of a spoon.
9. Enrich the Sauce with Butter: Reduce the heat to medium-low. Add the remaining butter cubes (typically 4-5 tablespoons) to the simmering sauce. Whisk continuously until the butter is fully incorporated, creating a smooth, glossy, and emulsified sauce. Taste the sauce and adjust the seasoning with additional salt and pepper if necessary, aiming for a perfectly balanced flavor.

10. Combine and Serve: Gently return the cooked chicken pieces to the pan, placing them into the finished sauce. Spoon the sauce generously over the chicken, ensuring each piece is well coated. Allow the chicken to warm through in the sauce for an additional 2-3 minutes. Garnish with fresh minced flat-leaf Italian parsley before serving immediately. Savor every mouth-watering bite of your homemade Chicken Saltimbocca!

Serving Suggestions: Perfect Pairings for Chicken Saltimbocca

Chicken Saltimbocca is a remarkably versatile main course that shines brightest when paired with complementary side dishes. The rich, savory, and slightly tangy flavors of the chicken and its luxurious sauce are beautifully balanced by a variety of simple yet elegant accompaniments. Consider these options to complete your Italian feast:

• Classic Roasted or Sautéed Vegetables: Time-honored choices like crispy roasted potatoes, flavorful garlicky sautéed spinach, or tender sautéed broccoli rabe are exceptional. Other delightful options include perfectly steamed green beans kissed with lemon, roasted asparagus, or even sweet glazed carrots, all providing a refreshing contrast to the richness of the main dish.
• Simple Pasta Dishes: A light pasta dish is an excellent choice for soaking up every precious drop of that exquisite white wine butter sauce. Consider angel hair pasta tossed simply with olive oil and a sprinkle of Parmesan, or a classic buttered fettuccine. The delicate noodles offer a subtle backdrop that allows the Saltimbocca’s flavors to truly sing.
• Fresh and Crisp Salad: A vibrant mixed green salad, dressed with a light, zesty vinaigrette, provides a refreshing and palate-cleansing counterpoint to the savory richness of the chicken. It adds a touch of brightness and cuts through the richness beautifully.
• Crusty Italian Bread: Never underestimate the power of a good, crusty loaf of Italian bread. It is absolutely essential for mopping up the last vestiges of the incredible sauce, ensuring not a single drop of flavor goes to waste. It’s the ultimate vehicle for sauce enjoyment.
• Creamy Risotto: For a more substantial and indulgent meal, a creamy Parmesan risotto or a rich mushroom risotto would make a truly luxurious pairing. The creamy texture and earthy flavors of the risotto complement the Saltimbocca wonderfully, creating a deeply satisfying meal.

Common Questions & Troubleshooting for Chicken Saltimbocca

Even for experienced home cooks, trying a new recipe or perfecting a classic can spark a few questions. Here are some common inquiries about Chicken Saltimbocca, along with helpful tips and solutions to ensure your dish is always a resounding success:

• Can I substitute the chicken with another meat? Absolutely! While chicken is a popular and delicious choice, Saltimbocca is traditionally made with veal. Thinly pounded pork cutlets also work exceptionally well and offer a slightly different, yet equally delightful, flavor profile. The key factor is ensuring the meat is uniformly pounded thin to facilitate quick and even cooking.
• Is it possible to prepare this dish in advance? You can certainly prepare the chicken cutlets (pounding them, layering with prosciutto and sage, and dredging in flour) a few hours ahead of time. Store the prepped cutlets covered in the refrigerator. However, for the very best texture and flavor, it is highly recommended to sear the chicken and prepare the sauce just before you plan to serve the meal.
• How should I store any leftover Chicken Saltimbocca? Any leftover Chicken Saltimbocca can be safely stored in an airtight container in the refrigerator for up to 3 days. Ensure it cools completely before refrigerating.
• What’s the best way to reheat leftovers? To reheat, gently warm the chicken and sauce on the stovetop over medium-low heat. Adding a splash of extra chicken stock or water can help loosen the sauce and prevent the chicken from drying out. While microwaving is an option, it may compromise the chicken’s tenderness and the prosciutto’s texture.
• What if my sauce isn’t thickening enough? First, ensure you’ve allowed sufficient time for the white wine and chicken stock to reduce by half, as this concentration naturally thickens the sauce. If it’s still thinner than desired, you can create a simple cornstarch slurry: mix one teaspoon of cornstarch with one tablespoon of cold water until smooth. Gradually whisk this mixture into the simmering sauce, allowing it to cook for another minute or two until it reaches your preferred consistency.

More Irresistible Italian Chicken Recipes Made with Thin Cutlets

If you’ve fallen in love with the ease and exquisite flavors of dishes made with thin chicken cutlets, then you’re in for a treat! These other Italian-inspired recipes showcase the versatility of thinly sliced chicken, offering a range of delicious options for any occasion. Which one will become your next favorite?

• Chicken Milanese with Fresh Tomato, Mozzarella, and Basil – Lightly breaded and pan-fried chicken cutlets, served with a vibrant, refreshing salad of fresh tomatoes, creamy mozzarella, and fragrant basil.
• Creamy Sun-Dried Tomato Chicken – Tender chicken cutlets bathed in a rich, creamy white wine sauce, featuring earthy spinach and the intense, concentrated flavor of sun-dried tomatoes.
• Chicken Valdostana – An indulgent dish where chicken cutlets are layered with savory prosciutto and nutty Fontina cheese, all brought together in a delicate white wine sauce.
• Chicken Sorrentino – A hearty and flavorful creation featuring chicken cutlets layered with tender eggplant, salty prosciutto, and Fontina cheese, simmered in a rich tomato Marsala wine sauce.
• Classic Chicken Parmigiana – The quintessential Italian-American comfort food: breaded chicken cutlets topped with luscious tomato sauce, melted mozzarella, and grated Parmigiano Reggiano.
• Chicken Marsala – Succulent chicken cutlets paired with earthy mushrooms, all enveloped in a deeply flavored Marsala wine sauce. A timeless and beloved dish.
• Bright Chicken Piccata – A wonderfully zesty and refreshing dish featuring tender chicken cutlets with capers, bright lemon, and a light white wine sauce.

Chicken Saltimbocca

by
James Delmage

5 from 43 votes

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Thinly sliced cutlets are layered with sliced prosciutto and sage leaves and simmered in a buttery white wine sauce.

Prep:
15 mins

Cook:
30 mins

Total:
45 mins

Servings:
4

Equipment

• 20 toothpicks (or enough to hold all of the sage leaves)

Ingredients

• 2 pounds chicken cutlets (pounded to 1/4″ thick and cut into 5 inch long pieces)
• 20 large sage leaves
• 12 pieces prosciutto (about a 1/4 pound worth)
• 1 1/4 cups low sodium chicken stock
• 1 cup dry white wine
• 1 cup flour (for dredging only)
• salt and pepper (to taste)
• 1/4 cup olive oil
• 6 tablespoons butter (divided)
• 2 tablespoons minced flat-leaf Italian parsley

Instructions

1. Season the chicken pieces with salt and pepper on both sides. Place the prosciutto on top of the chicken, trimming to fit if required. Press it down to make it stick and then depending on the size place 1-2 sage leaves on top. Secure the sage leaves and prosciutto to the chicken with toothpicks.
2. Dredge all of the chicken pieces in flour and shake off excess. Place the chicken pieces onto parchment paper and set aside.
3. Heat a large pan to medium heat. Add in 1 tablespoon of olive oil and 1 tablespoon of butter. Once melted add in the chicken pieces prosciutto side down and sear until golden (about 2-3 minutes). Flip and cook the other side for 1-2 minutes more or until cooked through and then place the chicken onto a wire rack. Work in batches, using more olive oil and butter as required.
4. Once all of the chicken pieces have been cooked, prepare the sauce by adding the white wine to the pan. Turn heat to high and scrape the pan with a wooden spoon to remove all of the brown bits. After 1 minute add in the chicken stock and cook the sauce until it thickens and reduces by half (about 3 minutes). Once reduced turn heat down to medium-low and add in the remaining butter.
5. Whisk the sauce together and taste test. Adjust salt and pepper as required. Once satisfied with the taste add the chicken pieces back into the pan and gently mix to warm the chicken through (about 2 minutes).
6. Sprinkle the chicken saltimbocca with parsley and serve right away. Enjoy!

Notes

• Serve chicken saltimbocca with garlic sautéed spinach.
• Pounding out thin flat cutlets is essential for this dish. Though store-bought thin cutlets can be used, pounding the cutlets flatter will help achieve more even cooking and better results.
• Leftovers can be saved in the fridge for up to 3 days and can be reheated in the microwave or on the stovetop.

Nutrition

Calories: 687kcal |
Carbohydrates: 5.3g |
Protein: 72.9g |
Fat: 35.5g |
Saturated Fat: 13.4g |
Cholesterol: 228mg |
Sodium: 611mg |
Potassium: 572mg |
Fiber: 0.1g |
Sugar: 0.5g |
Calcium: 41mg |
Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.