Chicken Saltimbocca
Tender, golden chicken cutlets topped with salty prosciutto and fragrant sage, pan-seared until crisp, then finished in a buttery white wine pan sauce. A classic Roman dish that feels restaurant-elegant but comes together in under 30 minutes.
For 4 servings
- prep · ~8 min
Prepare the chicken cutlets.
1.Butterfly each chicken breast and slice into 4 thin cutlets (about 150g each).2.Place cutlets between plastic wrap and gently pound to even 0.5 cm thickness.3.Season both sides lightly with salt and black pepper.4.Lay 2 sage leaves on top of each cutlet, then wrap each with 2 slices of prosciutto.5.Secure the prosciutto with toothpicks.TIPPound gently from center outward — even thickness ensures even cooking. - prep · ~2 min
Dredge the cutlets in flour.
1.Spread flour on a plate.2.Lightly dredge each prosciutto-wrapped cutlet in flour, shake off excess.TIPDredge only the prosciutto-free side — keeps the presentation side clean. - fry · ~8 min
Sear the chicken.
1.Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.2.Place cutlets prosciutto-side down and cook 3 minutes until golden and crisp.3.Flip carefully and cook 2-3 minutes on the second side until chicken is cooked through (165°F internal).4.Transfer to a warm plate and tent loosely with foil.TIPDon't crowd the pan — cook in batches if needed, wiping pan between batches. - simmer · ~4 min
Make the pan sauce.
1.Reduce heat to medium, pour in white wine and scrape up browned bits from the pan.2.Simmer 1 minute until wine reduces by half.3.Add water and remaining 1 tbsp butter, swirl to melt and emulsify.4.Simmer 1-2 minutes until sauce is glossy and slightly thickened.TIPCold butter swirled in off heat gives the glossiest sauce. - assemble · ~2 min
Plate and finish.
1.Remove toothpicks from cutlets.2.Arrange chicken on plates, spoon pan sauce over top.3.Serve immediately while hot and crisp.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pound the chicken evenly to 0.5 cm so it cooks uniformly and stays tender.
- 2Dredge only the prosciutto-free side to keep the presentation side clean.
- 3Sear prosciutto-side first for maximum crispiness without burning the sage.
- 4Don't crowd the pan — cook in batches to ensure a golden crust, not steamed meat.
- 5Use cold butter swirled in off heat for a glossy, emulsified pan sauce.
- 6Rest the cooked cutlets loosely tented with foil to retain juiciness before saucing.
Adapt it for your goals.
Low-oil
Reduce olive oil to 1 tbsp and cook the cutlets in a non-stick pan with a spritz of cooking spray — cuts fat while still achieving a golden crust.
cheese stuffedCheese-stuffed
Place a small slice of fresh mozzarella or provolone under the prosciutto before cooking for an oozy, melty center.
herb swapHerb-swap
Replace sage with fresh thyme or rosemary sprigs for a different aromatic profile that still pairs beautifully with prosciutto.
Why this is on our healthy list.
High-Quality Lean Protein
Chicken breast provides a rich source of complete protein that supports muscle repair and satiety without excess saturated fat.
Rich in Antioxidants from Sage
Fresh sage contains rosmarinic acid and flavonoids that have anti-inflammatory properties and support digestive health.
Moderate Fat from Olive Oil & Butter
The combination offers a balance of monounsaturated fats and a small amount of saturated fat for flavor, with no processed oils.
Frequently asked questions
Yes, boneless skinless thighs work well — just pound them to even thickness and adjust cook time by 1-2 minutes per side as needed.
