Chicken saltimbocca is a quick Italian-inspired dish of thin chicken cutlets topped with sage and prosciutto, then browned and finished with a light wine-and-butter sauce. Its name means “jump in the mouth,” a nod to its savory, fragrant flavor; the method is simple enough for a weeknight yet polished enough for company.
Ingredients
- 4 boneless, skinless chicken breast cutlets, about 5–6 ounces each
- 4 thin slices prosciutto, about 2 ounces total
- 8 fresh sage leaves
- ½ teaspoon fine salt, plus more only if needed
- ¼ teaspoon freshly ground black pepper
- ⅓ cup all-purpose flour, for dredging
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- ½ cup dry white wine
- ½ cup low-sodium chicken broth
- 1 teaspoon fresh lemon juice, or to taste
- 1 tablespoon chopped flat-leaf parsley, optional
Instructions
- Prepare the chicken. If your cutlets are thicker than ½ inch, place them between sheets of baking parchment or plastic wrap and gently pound them to an even thickness. Pat dry. Season both sides lightly with salt and pepper, remembering that prosciutto is already salty.
- Add the prosciutto and sage. Lay one prosciutto slice over each cutlet and press it gently onto the surface. Place two sage leaves on top. Secure the sage and prosciutto with a toothpick if they do not stay in place; remove the toothpicks before serving.
- Flour the cutlets. Spread the flour on a plate. Lightly dredge each cutlet, including the uncovered side, then shake off the excess. A thin coating helps the chicken brown and gives the pan sauce a little body; a thick coating can turn gummy.
- Brown the chicken. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. When the butter is foaming but not smoking, arrange the cutlets in a single layer, prosciutto-side down. Work in batches if needed rather than crowding the pan. Cook for 2–3 minutes until the prosciutto is browned, then turn and cook another 2–3 minutes, until the chicken is cooked through. Transfer to a clean plate. For food safety, check the thickest part with an instant-read thermometer: it should reach 165°F (74°C).
- Make the sauce. Carefully pour off excess fat if the pan is greasy, leaving the browned bits. Add the wine and simmer for about 1 minute, scraping the pan with a wooden spoon. Add the broth and simmer for 2–4 minutes, until reduced slightly. Turn the heat to low and swirl in the remaining 2 tablespoons of butter and the lemon juice. Taste before adding salt; the prosciutto and broth may provide enough.
- Finish and serve. Return the chicken and any juices on the plate to the skillet. Turn the cutlets in the sauce or spoon it over them, warming gently for about 30 seconds. Do not boil the sauce after adding butter. Sprinkle with parsley, if using, and serve promptly.
Tips
- Choose even cutlets. Thin, evenly shaped pieces cook quickly and stay tender. If you start with whole breasts, slice them horizontally or pound them evenly; avoid pounding so hard that the meat tears.
- Keep the pan hot, not smoking. Prosciutto can brown quickly. If it darkens before the chicken is cooked, lower the heat and finish the cutlets gently, checking for 165°F in the center.
- Use wine you would drink. A dry white wine such as Pinot Grigio or Sauvignon Blanc works well. If you prefer not to use alcohol, replace it with additional broth and add a little extra lemon to brighten the sauce.
- Mind the salt and the flour. Prosciutto varies in saltiness, and salted broth can make the finished sauce too salty. Use low-sodium broth, season the chicken sparingly, and shake off excess flour before frying.
Serving Suggestions
Serve the cutlets hot with the pan sauce spooned over them. They pair well with buttered pasta, risotto, soft polenta, or crusty bread for catching the sauce. For a lighter plate, add sautéed green beans, roasted asparagus, or a simple salad dressed with lemon and olive oil. Because the sauce is buttery and savory, fresh vegetables and a bright, acidic side balance the meal. If serving pasta, keep a little pasta water handy to loosen the noodles rather than diluting the chicken sauce.
Variations
For a more traditional veal-style treatment, use thin veal cutlets in place of chicken and cook them just until tender, following safe handling guidance for veal. Chicken is the familiar modern choice in many home kitchens, but saltimbocca is a broader Italian preparation rather than a single fixed chicken recipe. Some versions place the sage beneath the prosciutto; either arrangement works, though the leaves may brown more gently when covered.
You can make the sauce without wine by using broth, then adjusting with lemon. For a richer finish, whisk in a teaspoon of Dijon mustard with the broth, though this is a modern variation rather than a classic flavor. If you cannot find prosciutto, thinly sliced, mild cured ham can work, but it may be less delicate and saltier. Avoid replacing fresh sage with a large amount of dried sage: its flavor is stronger and the texture is not the same.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking (within 1 hour if the room or outdoor temperature is above 90°F/32°C). Store the chicken and sauce in a shallow, airtight container for up to 3–4 days at 40°F (4°C) or colder. For best texture, keep the cutlets in a single layer and spoon sauce over them before chilling.
Reheat gently in a covered skillet over low heat with a tablespoon or two of broth or water, turning once, until the center reaches 165°F (74°C). The microwave also works: cover loosely, heat in short intervals, and check the thickest piece with a thermometer. Avoid prolonged high heat, which can toughen the chicken and cause the butter sauce to separate. Freezing is possible for up to 2–3 months, but the sauce and prosciutto may lose some texture; thaw overnight in the refrigerator and reheat thoroughly. Do not leave cooked chicken at room temperature for more than 2 hours.
Frequently Asked Questions
Where did chicken saltimbocca originate?
Saltimbocca is associated with Italian cooking, especially the Roman dish saltimbocca alla Romana, traditionally made with veal, prosciutto, and sage. Chicken saltimbocca is a popular adaptation using chicken in place of veal. The exact history of the dish’s name and earliest version is not firmly settled, so it is safest to describe the chicken version as an adaptation rather than claim it began in a particular place or year.
What does saltimbocca mean?
The Italian phrase is commonly translated as “jump in the mouth,” suggesting how appealing the savory, aromatic dish is. The name is linked with saltimbocca preparations generally, not specifically with chicken.
Do I cook the prosciutto side first?
Yes. Starting prosciutto-side down helps it brown and adhere to the chicken. Use a properly heated skillet and watch closely, since thin cured ham can darken faster than the chicken cooks.
Can I prepare chicken saltimbocca ahead?
You can pound and season the chicken, then top it with prosciutto and sage up to several hours ahead. Cover and refrigerate it, and dredge it in flour just before cooking so the coating does not become damp. Make the sauce and cook the chicken shortly before serving for the best texture.
How do I know the chicken is done?
Check the thickest part of each cutlet with an instant-read food thermometer. Chicken should reach 165°F (74°C). Thin cutlets cook quickly, so begin checking early rather than relying only on color or the clock.
Can I make it without wine?
Yes. Replace the wine with an equal amount of low-sodium chicken broth. A small extra squeeze of lemon at the end can restore some of the brightness that wine would have contributed.