Chicken Saltimbocca with White Wine Sauce
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
22 mins
-
Total Time
32 mins
-
Servings
4
-
Calories
482 kcal
-
Course
Main Course
-
Cuisine
Italian
Chicken Saltimbocca with White Wine Sauce
Description
This Chicken Saltimbocca recipe starts with thinly sliced, pounded chicken breasts topped with a slice of prosciutto and a sage leaf, secured with a toothpick. The cutlets are lightly coated with flour mixed with black pepper but no added salt due to prosciutto’s saltiness. Pan-frying in olive oil crisps the prosciutto and cooks the chicken through while preserving moisture.
The cooking method yields a layered texture with crisp prosciutto on top and tender chicken beneath. Once the cutlets are cooked, a sauce is made in the same pan by deglazing with dry white wine and adding chicken broth, then enriched with cold unsalted butter. This sauce adds a silky mouthfeel and complements the salty and herbal flavor profile.
The dish offers a combination of savory, salty, and aromatic sage notes, suitable for serving alongside vegetables or starches to soak up the flavorful sauce. Removing toothpicks before serving is necessary. Leftovers reheat well and can be repurposed in sandwiches. Both chicken and veal are acceptable proteins for this preparation.
Ingredients
- 1½ lb chicken breast thinly sliced, pounded to ¼-inch thickness
- 3 oz prosciutto thinly sliced
- 6 to 8 sage cut from the stems, fresh leaves
- 1 cup all-purpose flour
- salt
- black pepper
- ¼ cup olive oil
- ¼ cup white wine dry
- 1 cup chicken broth
- 4 tablespoon butter chilled, unsalted
Instructions
- Place a slice of prosciutto on top of each pounded cutlet. Place one sage leaf in the middle of the prosciutto slice. Use a toothpick to gently thread the prosciutto and sage to the chicken (see video for reference).
- Place the flour onto a platter or large plate. Stir in ½ teaspoon black pepper into the flour (no need to add salt, the prosciutto is salty enough). Dredge each cutlet through the flour until fully coated. Shake off any excess flour. Set aside.
- Heat the oil in a large skillet over medium-high until shimmering. Place the cutlets into the oil, prosciutto-side down, carefully nudging them around in the oil a bit to keep them from sticking to the skillet. After 2 to 3 minutes, the prosciutto should be getting crispy. Flip the cutlets over and cook for another 2 to 3 minutes, nudging the cutlets around occasionally. You may need to do this step in batches. Place cooked cutlets on a platter or cutting board.
- Discard excess oil in the pan (pour into a heatproof bowl and discard safely). Heat the skillet over medium heat and add the wine, using a wooden spatula to scrape up any bits stuck in the pan. Simmer until reduced by half, about 1 to 2 minutes. Stir in the chicken broth and simmer until reduced in half, and slightly thickened, about 10 minutes. Add a pinch of salt and pepper to the sauce. Taste and add more salt, if desired.
- Stir in the chilled butter until melted. Place the chicken cutlets in the sauce and simmer until heated through, only 3 to 5 minutes. Remove the toothpicks and then serve at once passing extra sauce on the side.
Notes
- Watch the video linked for step-by-step visual guidance when assembling and cooking.
- Veal scaloppine can be used instead of chicken for a traditional variation.
- Remove toothpicks before serving to avoid any hazards.
- Store leftovers covered in the refrigerator for up to 5 days; reheat in a covered dish or warm with leftover sauce on the stove.
- Leftover cutlets make good sandwiches with additional preparation steps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 25g | 8% |
| Protein | 43g | 86% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 154mg | 51% |
| Sodium | 559mg | 23% |
| Potassium | 730mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 0.5g | 1% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 22mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
