Chicken Saltimbocca


I’ve made this dish, with both chicken and veal, many a time, but somehow it’s never made its way onto the blog. It had been a really long time since we’d had saltimbocca, and I had some sage to use up, so it was the first dish that came to my mind.

“Saltimbocca” is Italian for “jumps in the mouth.” It’s traditionally veal, but can also be made with chicken, and I’ve even made it with pork tenderloin cutlets. The thin-cut meat is dredged in flour, topped with sage and prosciutto, and cooked in the skillet. Then, a simple pan sauce is made from wine. It’s incredibly easy to prepare and fast to make. Cutlets only take about 2-3 minutes to cook per side, so it’s likely that your side dishes (mashed potatoes and summer squash, in our case) will take longer to make than the chicken. The result is a dish that is incredibly flavorful. It has a nice salty bite from the crisped-up prosciutto, herbaciousiness from the sage leaves, and a little bit of sweetness from the vermouth pan sauce.

Before I started using this recipe, I always left the sage leaves whole under the prosciutto, which worked fine, but could sometimes turn out to be a little too sage-y. This method of chopping the sage not only makes sure you have a tiny bit in every bite, but it’s also not overpowering. There is also the optional step of quickly frying off a few sage leaves in the oil in the beginning. I like to do this (and also add a clove of garlic) because it gives a little extra sage flavor to the completed dish and, of course, you have some pretty garnishes.


Chicken Saltimbocca

11 thoughts on “Chicken Saltimbocca

  1. When you mentioned this last week, I was going to ask you if you were doing fried sage. And, you did! Soooo wonderful. I’m adding this to my menu next week.

  2. My mom used to make this all the time when I was a kid! And it is definitely delicious. I truly wish there were a good vegetarian substitute for prosciutto…

  3. Great minds think alike Elly since this is my first comfort food to appear on my blog this season. I consider this to be “fast food” and as long as I have fresh sage it will be on my table.

  4. Made this this evening having debated making it since it was posted and not thinking my boyfriend would like, it was possibly the nicest chicken we have ever had and I think will become a firm favourite

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