Roman Chicken Saltimbocca with Crispy Sage

Recipe Overview & Cooking Metrics

Equipment Needed

• Meat mallet and plastic wrap for pounding cutlets
• 12-inch heavy stainless steel skillet
• Wooden toothpicks
• Digital probe meat thermometer

Ingredients

• 4 boneless skinless chicken breasts (approx 6 oz each), butterflied and pounded to 1/4-inch thickness
• 4 thin slices Italian prosciutto di Parma
• 8 to 12 large fresh sage leaves
• Toothpicks for securing sage and prosciutto to chicken
• 1/3 cup all-purpose flour for dredging
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter (divided)
• 1/2 cup dry Italian white wine (Pinot Grigio or Sauvignon Blanc)
• 1/2 cup low-sodium chicken bone broth
• 1/2 teaspoon kosher salt and 1/4 teaspoon freshly cracked black pepper

Step-by-Step Cooking Instructions

1. Place chicken breasts between two sheets of plastic wrap. Pound with meat mallet to an even 1/4-inch thickness.
2. Season underside of chicken lightly with salt and pepper (prosciutto provides natural saltiness).
3. Lay 1 slice prosciutto flat across top of each chicken cutlet. Place 2 to 3 fresh sage leaves over prosciutto, securing in place with a wooden toothpick woven through meat.
4. Dredge bottom (plain chicken side) of each cutlet lightly in flour, shaking off excess.
5. Heat 2 tablespoons olive oil and 1 tablespoon butter in a 12-inch skillet over medium heat.
6. Place cutlets prosciutto-side up in hot skillet. Cook undisturbed for 3 to 4 minutes until bottom side is golden brown and crisp.
7. Carefully flip cutlets prosciutto-side down and cook for 1 to 2 minutes just until prosciutto turns crispy and sage is aromatic. Transfer to a warm serving platter.
8. Add dry white wine to hot skillet, scraping up browned bits. Simmer for 2 minutes until reduced by half. Add chicken broth and simmer 2 minutes.
9. Remove skillet from heat. Swirl in remaining 2 tablespoons cold butter to create a silky, glossy pan sauce.
10. Remove toothpicks from cutlets. Spoon pan sauce over chicken and serve immediately with polenta or roasted asparagus.

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Frequently Asked Questions