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Tender chicken cutlets topped with savory prosciutto and fresh sage, pan-seared and finished with a delicious white wine and butter sauce. A classic Italian-American dish that comes together in under 30 minutes.
For 4 servings
Prepare the Chicken Cutlets
Dredge the Chicken
Pan-Sear the Chicken
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Tender chicken cutlets topped with savory prosciutto and fresh sage, pan-seared and finished with a delicious white wine and butter sauce. A classic Italian-American dish that comes together in under 30 minutes.
This italian_american recipe takes 30 minutes to prepare and yields 4 servings. At 615.87 calories per serving with 65.5g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Create the Pan Sauce
Serve
For the traditional version, substitute the chicken with thinly pounded veal cutlets. The cooking time will be slightly shorter.
After searing the chicken and setting it aside, add 8 oz of sliced cremini mushrooms to the skillet and sauté until browned before deglazing with wine.
Replace the white wine with an equal amount of additional low-sodium chicken broth and a tablespoon of fresh lemon juice to add acidity.
Chicken breast is a primary ingredient, providing high-quality lean protein essential for muscle building, tissue repair, and maintaining a healthy metabolism.
Chicken is a good source of B vitamins, particularly Niacin (B3) and Pyridoxine (B6), which are crucial for converting food into energy and supporting brain function.
The use of olive oil contributes monounsaturated fats, which are known to support cardiovascular health by helping to reduce bad cholesterol levels.
A typical serving of Chicken Saltimbocca contains approximately 450-550 calories, depending on the size of the chicken cutlet and the amount of butter and oil used.
Chicken Saltimbocca can be part of a balanced diet. It's high in protein from the chicken. However, it also contains sodium from the prosciutto and saturated fat from the butter. To make it healthier, use low-sodium broth and serve with plenty of steamed vegetables.
For an alcohol-free version, you can substitute the white wine with an equal amount of chicken broth plus one tablespoon of lemon juice or white wine vinegar to replicate the acidity.
Fresh sage is highly recommended for its distinct flavor and texture. If you must use dried, sprinkle a small amount (about 1/4 teaspoon per cutlet) directly onto the chicken before adding the prosciutto, as dried herbs are more potent.
This dish pairs wonderfully with creamy polenta, risotto, mashed potatoes, or simple buttered pasta to soak up the delicious pan sauce. A side of steamed asparagus, green beans, or a simple green salad also complements it well.
Chicken Saltimbocca is best served immediately after cooking to ensure the prosciutto stays crisp and the chicken is tender. You can, however, prepare the chicken cutlets (pounding, topping with sage and prosciutto) a few hours in advance and store them covered in the refrigerator.