Chicken Saltimbocca with Prosciutto and Parmesan
Chicken Saltimbocca is a flavorful Italian dish of chicken cutlets layered with sage, prosciutto, and Parmesan, finished in a light white wine sauce.
Servings: 4 servings
Calories: 345kcal
Cost: $10
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.
Nutrition
Calories: 345kcal | Carbohydrates: 18g | Protein: 19g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 933mg | Potassium: 371mg | Fiber: 1g | Sugar: 2g | Vitamin A: 251IU | Vitamin C: 15mg | Calcium: 94mg | Iron: 1mg