Chicken Saltimbocca Recipe
You’ll need to master the fundamental technique of creating proper cutlet thickness before attempting this Italian classic. Chicken saltimbocca demands precision in your knife work and consistent pressure when pounding the protein to exactly 1/4-inch uniformity. The prosciutto’s salt content requires careful seasoning adjustments, while sage placement affects the final flavor profile considerably. Your success depends on understanding how these three core components interact during the searing process, and there’s a specific sequence that determines whether you’ll achieve restaurant-quality results.
Overview
- Pound chicken breasts to 1/4-inch thickness between plastic wrap using gentle, overlapping strikes for even cooking.
- Season chicken, place sage leaves on top, wrap with prosciutto slices, and secure with toothpicks.
- Lightly dredge wrapped chicken in flour, shaking off excess to prevent burning during cooking.
- Pan-fry prosciutto-side down for 3-4 minutes until golden, then flip and cook until 165°F internal temperature.
- Use olive oil and medium-high heat for proper searing, creating the classic Italian “jump in mouth” flavor.
Recipe
Chicken saltimbocca is a classic Italian dish that transforms simple chicken cutlets into an elegant meal worthy of any dinner party. The name “saltimbocca” literally translates to “jump in the mouth,” perfectly describing how this flavorful combination of tender chicken, salty prosciutto, and aromatic sage creates an irresistible taste experience that will have your guests asking for seconds.
This Roman-inspired dish relies on the perfect balance of just a few high-quality ingredients, where paper-thin prosciutto wraps around seasoned chicken breast along with fresh sage leaves, then gets quickly seared and finished with white wine. The result is a sophisticated entrée that delivers restaurant-quality flavors while remaining surprisingly simple to execute at home, making it an ideal choice for both weeknight dinners and special occasions.
Ingredients:
- 4 boneless, skinless chicken breasts (6-8 oz each)
- 8 thin slices prosciutto di Parma
- 16 fresh sage leaves
- 1/2 cup all-purpose flour
- 4 tablespoons olive oil
- 4 tablespoons butter
- 1/2 cup dry white wine
- Salt and freshly ground black pepper
- Toothpicks for securing
Instructions:
- Place chicken breasts between plastic wrap and pound to 1/4-inch thickness using a meat mallet.
- Season both sides of chicken with salt and pepper.
- Place 2 sage leaves on each chicken cutlet, then wrap each piece with 2 slices of prosciutto, securing with toothpicks.
- Lightly dredge each wrapped chicken piece in flour, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat.
- Cook chicken prosciutto-side down for 3-4 minutes until golden and crispy.
- Flip carefully and cook another 3-4 minutes until internal temperature reaches 165°F.
- Remove chicken to a warm plate and cover loosely with foil.
- Deglaze the pan with white wine, scraping up any browned bits.
- Whisk in butter to create a silky pan sauce.
- Remove toothpicks from chicken and spoon sauce over each piece before serving.
Cooking Steps
Begin by pounding each chicken breast to an even 1/4-inch thickness between plastic wrap, ensuring uniform cooking throughout. Season both sides with salt and pepper, then place two fresh sage leaves on each cutlet before wrapping securely with two prosciutto slices, using toothpicks to hold the assembly in place.
Lightly dredge the wrapped chicken in flour, shaking off excess, then pan-fry prosciutto-side down in hot olive oil until golden brown and crispy, approximately 3-4 minutes per side.
Step 1. Pound Chicken to 1/4-Inch
Proper flattening technique requires positioning each chicken breast between two sheets of plastic wrap or parchment paper to prevent messy splattering while guaranteeing even thickness distribution. You’ll achieve ideal chicken thickness by using a meat mallet’s flat side, working from the center outward with gentle, overlapping strikes. Maintain consistent pressure to avoid tearing the delicate protein fibers while creating uniform 1/4-inch thickness throughout each cutlet.
This precise measurement confirms rapid, even cooking that prevents dry spots while allowing the prosciutto to crisp properly. Your methodical pounding technique directly impacts flavor combination balance, as uniform thickness assures simultaneous doneness between the wrapped prosciutto and seasoned chicken interior. Focus on steady, controlled movements rather than aggressive strikes—you’re reshaping the meat’s structure, not tenderizing it through force.
Step 2. Season and Add Sage
Once your chicken reaches uniform thickness, season both sides generously with freshly cracked black pepper and a measured pinch of salt, guaranteeing complete coverage without oversalting since the prosciutto will contribute significant sodium content. This foundational seasoning combination creates the essential base layer that’ll complement rather than compete with the cured meat’s intensity.
Select sixteen pristine sage leaves, examining each for vibrant green color and absence of blemishes or tears. Position two sage leaves strategically on each cutlet’s surface, pressing gently to secure proper adhesion without bruising the delicate herbs. The sage’s earthy, slightly peppery flavor profile will infuse the chicken during cooking while providing aromatic complexity that defines authentic saltimbocca’s distinctive character.
Step 3. Wrap With Prosciutto Slices
Take two prosciutto slices and carefully drape them over each seasoned chicken cutlet, ensuring the cured meat completely covers the sage leaves while extending slightly beyond the chicken’s edges for secure wrapping. Press the prosciutto gently against the chicken to eliminate air pockets and create proper adhesion. The proper prosciutto thickness should allow easy manipulation without tearing—avoid paper-thin slices that break during handling or overly thick cuts that won’t conform to the chicken’s contours.
Wrap the prosciutto around the cutlet’s underside, creating a snug envelope that encases the sage completely. Complete the assembly by securing chicken with toothpicks, inserting them diagonally through the seam to prevent unwrapping during cooking. You’ll achieve professional results when the prosciutto forms a seamless wrapper.
Step 4. Dredge in Flour Lightly
The delicate flour coating creates a protective barrier that prevents moisture loss while promoting even browning and enhanced pan sauce development. You’ll want to establish your dredging station by placing flour in a shallow dish, then gently press each prosciutto-wrapped cutlet into the flour, guaranteeing complete coverage on all surfaces.
The key lies in excess flour removal—shake each piece vigorously to eliminate loose particles that would otherwise burn in the hot oil and create bitter flavors. Pat the floured chicken lightly with your fingers to help the coating adhere properly. This methodical approach confirms you’re achieving desired texture: a gossamer-thin layer that crisps beautifully while allowing the prosciutto’s saltiness to penetrate through.
Proper flour application distinguishes restaurant-quality saltimbocca from amateur attempts.
Step 5. Pan-Fry Until Golden Brown
Heat olive oil in your large skillet over medium-high heat until it shimmers and moves freely across the surface, indicating ideal frying temperature. Carefully place your prosciutto-wrapped chicken cutlets prosciutto-side down, ensuring proper heat level to achieve that coveted golden crust. You’ll hear an immediate sizzle—this confirms perfect temperature.
Resist moving the chicken for 3-4 minutes, allowing the prosciutto to render its fat and develop deep golden color. The edges should crisp beautifully while the meat cooks through. Flip each piece using tongs, maintaining gentle pressure to prevent tearing the delicate wrapper. Cook the second side for 3-4 additional minutes, monitoring internal temperature closely to prevent overcooking chicken. Your cutlets should reach 165°F while maintaining their tender, juicy texture throughout.
Top Tips
While mastering chicken saltimbocca requires attention to several critical techniques, success hinges primarily on proper preparation and temperature control. You’ll achieve the perfect sear by ensuring your pan reaches ideal heat before adding the chicken—the prosciutto should sizzle immediately upon contact.
For crispy prosciutto, resist moving the cutlets during the initial cooking phase, allowing the fat to render completely. You must pound chicken to uniform thickness, preventing uneven cooking that compromises texture. When securing with toothpicks, pierce through all layers to maintain structural integrity during flipping.
Temperature precision matters: use a digital thermometer to confirm 165°F internal temperature. Finally, rest the finished saltimbocca briefly before serving, allowing juices to redistribute throughout the meat for perfect tenderness.
Nutritional Guide
Nutrient | Per Serving |
---|---|
Calories | 385 |
Total Fat | 18g |
Saturated Fat | 6g |
Carbohydrates | 8g |
Protein | 42g |
Fiber | 0.5g |
Sodium | 920mg |
This chicken saltimbocca provides an excellent source of lean protein while remaining relatively low in carbohydrates, making it suitable for various dietary preferences. The prosciutto contributes to the higher sodium content, while the olive oil and butter add healthy fats that help with nutrient absorption. The dish is naturally gluten-free when prepared without the flour coating, and the fresh sage provides antioxidants and anti-inflammatory properties.
*Disclaimer: Nutritional values are estimates and may vary depending on specific brands and products used, cooking methods, and portion sizes.*
Final Thoughts
Chicken saltimbocca represents one of Italian cuisine’s most successful demonstrations of how restraint and technique can elevate basic ingredients into extraordinary results. You’ll find this versatile dish adapts beautifully to different proteins—turkey cutlets, pork tenderloin, or even veal work exceptionally well using identical methodology. The simple preparation you’ve mastered here translates directly to impressive dinner party presentations without requiring advanced culinary skills.
Your technique development through this recipe builds foundational skills applicable across numerous Italian preparations. The deglazing method, proper protein handling, and flavor layering principles you’ve practiced establish competency for tackling more complex dishes. Remember that consistency comes through repetition—each time you execute this recipe, you’re reinforcing professional-level techniques that distinguish accomplished home cooks from casual practitioners.
Frequently Asked Questions
Can I Substitute Turkey or Veal Cutlets for the Chicken Breast?
While you might worry about cooking times, you’ll achieve excellent results substituting turkey cutlets or veal cutlets using identical techniques. Both proteins require the same 165°F internal temperature and benefit from prosciutto’s protective wrapping during searing.
What Wine Pairs Best When Serving Chicken Saltimbocca for Dinner?
You’ll want dry white wine like Pinot Grigio or Sauvignon Blanc to complement saltimbocca’s delicate flavors, though bold red wine such as Chianti works if you’re serving heartier sides alongside this classic preparation.
How Far in Advance Can I Prepare and Wrap the Chicken?
Time waits for no chef—you’ll achieve ideal results refrigerating wrapped chicken up to twenty-four hours prior to cooking. Freezing wrapped chicken isn’t recommended, as it compromises prosciutto’s delicate texture and sage’s aromatic integrity upon thawing.
Can This Recipe Be Doubled for Larger Dinner Parties?
You can absolutely double this recipe with careful serving size adjustments. Use two large skillets simultaneously to maintain proper heat distribution. Consider ingredient substitution considerations like additional wine for deglazing both pans effectively.
What Traditional Italian Side Dishes Complement Chicken Saltimbocca?
Coincidentally, you’ll find roasted potatoes with rosemary and sautéed spinach with garlic create the perfect accompaniment. These classic contorni provide textural contrast while maintaining authentic Italian flavor profiles that complement your saltimbocca’s delicate prosciutto-sage combination beautifully.