Chicken Saltimbocca
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.
Servings: 4 servings
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
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.
Storage and freezing - because the chicken is dredged in flour it tastes its best when eaten immediately but can be stored in the fridge for 2-3 days or frozen for up to 3 months.
To defrost - defrost completely in the fridge then reheat until piping hot right through.
Nutrition
Calories: 200kcal | Carbohydrates: 2g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 78mg | Sodium: 184mg | Potassium: 436mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
