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Chicken Saltimbocca, a version of the Roman classic that uses chicken cutlets, sage and prosciutto, pan-fried until crispy and served with the simplest white wine sauce. We serve ours with rosemary cannellini beans for a delicious and easy side.
I absolutely love this recipe, Chicken Saltimbocca is so simple and full of flavour, with crispy salty prosciutto and fragrant sage leaves in a simple white wine sauce.
It’s made in the same way as the traditional Roman dish, veal saltimbocca, but it’s much more accessible and less expensive.
The other thing I love about this recipe is that it’s ready in just 30 minutes, making it perfect for busy weeknights, yet it’s fancy enough to serve for special occasions too.
As for sides? We like to serve it with rosemary cannellini beans, which take no more than 10 minutes to whip up, making the whole meal super quick and easy, but it’s a super versatile recipe and will go with almost any veg or salad (see more delicious ideas below).
See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or click the recipe link below
Table of Contents
Ingredients
See the photo below that shows you everything you need to make Chicken Saltimbocca plus some notes on ingredients and substitutions.
Pin this now to find it later
Pin It- Chicken – use either chicken cutlets or large chicken breasts cut in half lengthwise. I like to pound them a little to make them a little bigger and an even thickness.
- Prosciutto – use a good quality prosciutto, if possible, it makes a huge difference in terms of flavour.
- Sage – always use fresh sage (never dried) and make sure the leaves aren’t bruised or brown.
- Flour – regular all-purpose flour is all you need (only a few tablespoons for dredging).
- White wine – use a dry Italian white wine such as Pinot Grigio, Vermentino or Verdicchio.
Visual walk-through of the recipe
Cut the chicken breasts in half and pound them lightly using a rolling pin or meat mallet until they’re roughly 1/2cm (¼ inch) thick (photos 1 and 2).
Place one sage leaf in the centre of each cutlet then place a slice of prosciutto on top (you can fold it in half if the slice is larger than the cutlet). Secure the sage and prosciutto in place using a toothpick. Note: You can opt to do it the other way round and place the sage leaf on top of the prosciutto for a prettier presentation (photos 3-5).
Lightly season the plain side of each cutlet with a little salt then dredge each cutlet in a little flour, shaking off any excess just so it’s lightly coated (photo 6).
Heat olive oil in a large pan on a medium heat, once hot place the chicken in prosciutto side down and cook until crispy (about 4-5 minutes) then turn round and cook for a further 4 minutes on the other side until cooked through. You can add extra sage leaves at this point for garnish (optional) (photos 7 & 8).
Remove the chicken and place on a plate. Add the wine to the pan and scrape any brown bits, simmer for around 2-3 minutes until the wine has reduced by half then add the chicken back to the pan to warm up (photos 9 & 10).
How to get an extra crispy texture
What I love about chicken saltimbocca is the extra crispy prosciutto on top.
A top tip is to use large slices of prosciutto and fold them in half over the sage (don’t put the sage on top) and fry them prosciutto side down for the majority of the time then turn over to cook the other side.
Serving suggestions
We love to serve our Chicken Saltimbocca with rosemary cannellini beans. Just drain and rinse a can of beans and heat them in a pan with olive oil, a whole garlic clove, fresh rosemary, salt and pepper.
It’s so easy and delicious. Once ready, remove the garlic and serve. See more delicious, recommended side dishes below.
Top tips and FAQs
Use high-quality ingredients – use good quality free-range chicken and a good quality prosciutto for best results and flavour.
Chicken cutlets – if you can buy chicken cutlets that’s great, even less prep but if not then you can slice chicken breasts in half lengthwise and pound them with a meat mallet or rolling pin. I recommend getting large chicken breasts or cutlets if serving 4 people.
Wine – we like to use a dry Italian white wine such as Vermentino, Gavi, Verdicchio or Pinot Grigio, but use whatever you’ll drink with the dish. My one rule is not to use cooking wine, whatever you do!
Sage – after years of making saltimbocca I’ve come to the conclusion that although it doesn’t really matter, the sage leaf is better underneath the prosciutto to get the prosciutto extra crispy. It doesn’t look as pretty so I sometimes fry a few extra leaves for garnish.
Saltimbocca literally translates as ‘jumps in the mouth’. The combination of ingredients veal (in this case chicken), sage and prosciutto is so good that that’s exactly what it does!
If you don’t want to use alcohol to make the sauce you can replace it with low-sodium chicken stock (same quantity) or you can choose not to make the sauce at all.
Yes, you can freeze the chicken for up to 3 months. Defrost completely in the fridge before reheating until piping hot right through.
More Italian recipes you might like
If you love this chicken saltimbocca recipe, then check out the four chicken and veal recipes below that are similar in terms of prep, ease and deliciousness!
If you’ve tried this Chicken Saltimbocca recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also follow us on Facebook, Instagram and Pinterest or sign up to our Newsletter to see more of our delicious food.
Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Chicken Saltimbocca
Equipment
- toothpicks
Ingredients
- 2 large chicken breasts
- 4 slices prosciutto crudo
- 4 sage leaves, plus extra for garnish if desired
- ½ cup Italian white wine, such as Pinot Grigio, Vermentino or Pecorino (120ml)
- All purpose flour, for dredging
- Olive oil
- Salt
Instructions
- Cut the chicken breasts in half and pound them lightly using a rolling pin or meat mallet until they’re roughly 1/2cm (¼ inch) thick.
- Place one sage leaf in the centre of each cutlet then place a slice of prosciutto on top (you can fold it in half if the slice is larger than the cutlet). Secure the sage and prosciutto in place using a toothpick.
- Lightly season the plain side of each cutlet with a little salt then dredge each cutlet in a little flour, shaking off any excess just so it’s lightly coated.
- Heat olive oil in a large pan on a medium heat, once hot place the chicken in prosciutto side down and cook until crispy (about 4-5 minutes) then turn round and cook for a further 4 minutes on the other side until cooked through. You can add extra sage leaves at this point for garnish (optional).
- Remove the chicken and place on a plate. Add the wine to the pan and scrape any brown bits, simmer for around 2-3 minutes until the wine has reduced by half then add the chicken back to the pan to warm up.
- Turn off the heat and serve.
Video
Notes
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very good and easy.