Chicken Saltimbocca Recipe
Full of flavor, this chicken saltimbocca recipe is incredibly simple to make. With only a handful of ingredients, you’ll have this favorite dish ready to enjoy in under 20 minutes!
And it’s full of melt in your mouth flavor!
This post has been updated from its original publish date of May 23, 2020. It has been updated to provide better photos, additional helpful information, and step by step instructions.
♥
What you’ll love about this recipe:
- KID FRIENDLY – Full of flavor, but satisfying for even the pickiest of eaters!
- HEALTHY – Real food ingredients, making this dish ultra good for you.
- EASY – 20 minutes from start to finish! Who doesn’t love a delicious meal that’s super quick & easy?!
Chicken Saltimbocca Recipe
I was sent a copy of the 20 Minute Italian cookbook by Andrea Soranidis to review. I have been given permission to make and republish one of the recipes from the book to share with you. All opinions are my own.
If you love Italian food and also enjoy meals that don’t take all day to make, this is a book worth checking out! I love many of the traditional Italian meals that my family made. But some of them literally take all day to make.
I still absolutely love those meals. I just believe that there is a time and place for them. And weeknights usually isn’t the time for them. So, 20 Minute Italian. is a great solution!
What is chicken saltimbocca?
Translated from Italian, saltimbocca literally means ‘leap into the mouth’.
Traditionally this dish will call for veal or poultry rolled and wrapped with prosciutto and herbs like sage or rosemary.
And it is typically marinated in wine, oil, saltwater, or some other brine.
This chicken saltimbocca recipe uses similar techniques, but is not rolled. So, it definitely saves a bit of time with cooking!
Ingredients
I love how simple this recipe is. Here’s what you need:
- all-purpose flour
- thin chicken breast cutlets
- parma prosciutto
- fresh sage leaves
- extra virgin olive oil
- freshly cracked pepper
- butter
- splash of white wine
Tips:
- This recipe is pretty simple to make. What I find most helpful is make sure all ingredients are laid out, prepped, and ready to go before beginning to make it.
- And you’ll have a delicious recipe on the table in under 20 minutes!
Instructions
Arrange the flour in a shallow dish. Dip each chicken cutlet into the flour and coat evenly. Then shake off the excess flour and arrange cutlets on a plate or cutting board.
Gently layer a slice of prosciutto onto each cutlet, top with a sage leaf, and secure with a toothpick or a cocktail stick.
Heat the extra virgin olive oil in a large skillet over medium heat. Add the chicken cutlets in a single layer to the preheated skillet, prosciutto side down.
Sear the chicken for a few minutes until golden and crispy. Flip the cutlets and season with pepper.
Continue searing until browned and chicken is cooked through. Remove the chicken from the pan, arrange on a platter and cover with foil to keep warm.
Add the butter to the pan and cook until foamy. Add the wine and stir gently to combine.
Pour the sauce over the chicken cutlets. Serve immediately.
want more recipes?
Check out the recipe index where you can discover more homemade recipes from my homestead!
Easy Chicken Saltimbocca
Equipment
Ingredients
- 2 ½ tablespoons all-purpose flour
- 4 chicken breast cutlets 3 1/2 oz each, thin cut
- 4 slices parma prosciutto
- 4 large fresh sage leaves
- 3 tablespoons olive oil extra virgin
- freshly cracked pepper
- 1 tablespoon butter
- splash of white wine
Instructions
- Arrange the flour in a shallow dish. Dip each chicken cutlet into the flour and coat evenly. Then shake off the excess flour and arrange cutlets on a plate or cutting board.
- Gently layer a slice of prosciutto onto each cutlet, top with a sage leaf, and secure with a toothpick or a cocktail stick.
- Heat the extra virgin olive oil in a large skillet over medium heat. Add the chicken cutlets in a single layer to the preheated skillet, prosciutto side down.
Sear the chicken for a few minutes until golden and crispy. Flip the cutlets and season with pepper. - Continue searing until browned and chicken is cooked through. Remove the chicken from the pan, arrange on a platter and cover with foil to keep warm.
- Add the butter to the pan and cook until foamy. Add the wine and stir gently to combine.
- Pour the sauce over the chicken cutlets. Serve immediately.
