Chicken Saltimbocca is an Italian classic with tender chicken cutlets, fresh sage, and prosciutto, finished in a light white wine sauce. A touch of Parmesan adds extra savory flavor, making this a bold and impressive dish that’s perfect for a weeknight dinner.
Jump to:
About This Recipe
Chicken Saltimbocca is an Italian dish traditionally made with veal, but this version uses in tender chicken cutlets layered with fresh sage, prosciutto, and a savory touch of shaved Parmesan.
The name saltimbocca means "jumps in your mouth", and that’s exactly what this dish does with its bold, rich, and tangy flavors. Finished in a light white wine sauce, it’s a quick, restaurant worthy meal that’s surprisingly easy to make at home.
Have extra sage leaves? Make crispy fried sage leaves use them to garnish butternut squash pasta or roasted delicata squash for a pop of earthy flavor.
📋 Ingredients
- Chicken Breasts – Boneless, skinless chicken breasts are pounded thin with a meat mallet to ensure even cooking and a tender bite. You can also use thin-cut chicken cutlets to save time.
- Prosciutto – A thinly sliced, dry-cured Italian ham that adds a salty, savory depth to the dish. It crisps up beautifully in the pan and can be found in most grocery stores near the deli or specialty cheese section.
- Sage Leaves – Fresh sage brings an earthy, aromatic flavor that pairs perfectly with the prosciutto and white wine sauce. Look for fresh sage in the produce section.
- Parmesan Cheese – Adds extra savoriness and richness. Use a block of Parmesan and shave thin slices with a vegetable peeler for the best texture and flavor.
- All-Purpose Flour – Lightly coats the chicken, helping create a delicate crust and slightly thickening the sauce.
- White Wine – Adds brightness to the sauce and balances the richness of the prosciutto and Parmesan. A Pinot Grigio or any dry white wine you enjoy drinking works best.
- Chicken Stock – Deepens the flavor of the sauce while keeping it light. Opt for a low-sodium version to control the saltiness.
- Lemon – Fresh lemon juice is key for the best flavor. Roll the lemon on the counter before juicing to help release more juice.
- Butter – Finishes the sauce with a silky texture and richer flavor.
See recipe card for full information on ingredients and quantities.
Substitutions and Variations
- Use Different Proteins: Swap chicken for veal, for a more traditional saltimbocca.
- Different Seasonings: Add a sprinkle of Italian seasoning and garlic powder onto the chicken cutlets.
- Don't have sage? If sage isn't available, fresh basil leaves work very well.
- Try Other Cheeses: Instead of Parmesan, add a slice of provolone, fontina or a more pungent Pecorino.
- Have you tried Speck? For a smokier flavor, swap prosciutto for speck, which is similar but smoked instead of just cured.
- No white wine? Omit the wine and continue the recipe with chicken stock and lemon juice.
⏲️ Instructions
Assemble the Chicken: Lay 2 to 3 sage leaves on each chicken cutlet and few shavings of Parmesan. Top with a slice of prosciutto, pressing it gently so it adheres to the chicken.
Dredge the Chicken: In a shallow dish, mix the flour with salt and black pepper. Lightly dredge each chicken cutlet in the seasoned flour, shaking off any excess.
Sear the Chicken: Heat a large skillet over medium heat with olive oil. Once hot, cook the chicken prosciutto-side down first, for 3 to 4 minutes, then turn over and cook other side for 2-3 minutes.
Cook in Batches: Cook 2-3 chicken cutlets at a time to avoid overcrowding the pan. Transfer the cooked chicken to a plate.
Make the Sauce: In the same pan, pour in the white wine, scraping up any browned bits and reduce. Add chicken stock and lemon juice and simmer for 5 to 8 minutes, then stir in the butter and simmer for another 2 to 3 minutes.
Serve: Pour the white wine sauce over the chicken saltimbocca and serve immediately.
📍 Recipe Tips
- Pound the chicken thin with a meat mallet for even cooking and for a more tender chicken.
- Press the prosciutto onto the chicken so all the layers adhere to the chicken.
- Sear prosciutto-side down first to get it golden and crisp before flipping.
- Want a crispier finish? After cooking, place the chicken under the broiler for 1-2 minutes to crisp up the prosciutto even more.
What to Serve with Chicken Saltimbocca
The light white wine sauce begs to be served with a starchy side. Serve with Creamy Parmesan Polenta or Garlic Herb Focaccia and a side of sautéed vegetables such as spinach or asparagus. A crisp arugula and pear salad would be a great addition as well.
More Delicious Chicken Recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Chicken Saltimbocca with Prosciutto and Parmesan
LittleFerraroKitchen.com
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts, split in half horizontally, then cut in half again to make 8 small cutlets
- 16-20 fresh sage leaves about 2 per cutlet
- ¼ cup shaved Parmesan use a vegetable peeler to shave from a block
- 4-6 slices prosciutto
- ½ cup all-purpose flour for dredging
- 1 teaspoon Kosher salt
- Ground black pepper to taste
- 2-3 tablespoons olive oil
For the White Wine Sauce:
- ½ cup white wine
- 1 cup chicken stock
- 1 lemon juiced
- 2 tablespoons butter
Instructions
- Prepare the Chicken: Cut the chicken breasts in half horizontally to create four thin cutlets. If they are still large, cut them in half again for smaller portions. Pound the chicken to an even thickness.
- Assemble the Chicken: Lay 2 to 3 sage leaves on each chicken cutlet, followed by a few shavings of Parmesan. Top each with a slice of prosciutto, pressing it gently so it adheres to the chicken. If the prosciutto is larger than the cutlet, trim it to fit.
- Dredge the Chicken: In a shallow dish, mix the flour with salt and black pepper. Lightly dredge each chicken cutlet in the seasoned flour, shaking off any excess.
- Sear the Chicken: Heat a large skillet over medium heat and add the olive oil. Once hot, place the chicken cutlets prosciutto-side down and cook for 3 to 4 minutes until crispy. Flip and cook for another 2 to 3 minutes until the chicken is cooked through. Cook in batches if needed, avoiding overcrowding the pan. Transfer the cooked chicken to a plate.
- Make the Sauce: In the same pan, pour in the white wine, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 2 minutes. Add the chicken stock and lemon juice, and let the sauce simmer for 5 to 8 minutes until slightly thickened.
- Finish the Sauce: Stir in the butter and let it melt into the sauce. Simmer for another 2 to 3 minutes until glossy.
- Serve: Pour the white wine sauce over the chicken saltimbocca and serve immediately.
Notes
-
- Pound the chicken thin with a meat mallet for even cooking and for a more tender chicken.
- Press the prosciutto onto the chicken so all the layers adhere to the chicken.
- Sear prosciutto-side down first to get it golden and crisp before flipping.
- Want a crispier finish? After cooking, place the chicken under the broiler for 1-2 minutes to crisp up the prosciutto even more.
- Have you tried Speck? If you like smokier flavors, try speck instead of prosciutto, which is cut as prosciutto, but smoked instead of cured.
- No white wine? Omit the wine and continue the recipe with chicken stock and lemon juice.
- Serve with Creamy Parmesan Polenta or Garlic Herb Focaccia and a side of sautéed vegetables such as spinach or asparagus. A crisp arugula and pear salad would be a great addition as well.
MrnMrsindkitchen says
I wanted to cook with herbes de Provence so I did this recipe and it was so good. I found out the difference between Prosciutto and Speck, Speck is smoked and prosciutto is cured. This family likes Speck a bit better. This is a really great recipe.
Luv2cook says
I have been making this dish for years and always with a side of Pasta tossed with the juices left at the bottom of the Chicken Saltimbocca pan. This time I did Polenta like Samantha says and wow, sometimes change is necessary. I used Prosciutto in the past this time I used Speck and it was Fantastic.