Sunday, April 7, 2013

Chicken Saltimbocca

Chicken Saltimbocca
We love the prosciutto from Salumeria Italiana in the North End and usually accompany it with cheese as an appetizer. We had some leftover and decided to try making the classic Italian dish, chicken saltimbocca. Although this dish is traditionally made with veal cutlets, we chose to use up the chicken that was already in the freezer. This meal was incredibly easy to make and came out great!

Chicken Saltimbocca
Serves 2


4 chicken cutlets (or slice 2 chicken breasts in half and pound to flatten)
8 slices of proscuitto
Salt and pepper
12 sage leaves
Olive oil


1. Season chicken cutlet with salt and pepper on both sides.

2. Lay 3-4 sage leaves on one side of the chicken cutlet. To secure the sage leaves, wrap the chicken cutlet with 2 slices of prosciutto.

3. Dredge the chicken cutlet package in flour and shake off the excess flour.

4. Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a skillet over medium heat. Cook chicken for approximately 4 minutes on each side. Remove chicken from saute pan.

5. Deglaze saute pan with 1/4 cup of white wine and scrape browned bits at the bottom of the pan. Whisk in one tablespoon of butter. This is going to be your sauce.

6. Add chicken back into the pan and saute for approximately two minutes on each side. Remove chicken from pan and serve with pasta. Drizzle sauce over chicken and pasta.


  1. This dish in the pictures looks heavenly. I hope it turns out exactly like this as I have the ability to ruin even the simple things.

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