This chicken saltimbocca is essentially an Italian rendition of chicken cordon bleu that’s just as lovely as its French counterpart. Just cutlets and cheese and prosciutto and a lovely pan sauce that’s on the table in 30 minutes.
Chicken saltimbocca is an Italian classic with its prosciutto and cheese and sage and easy pan sauce made with a splash of wine and the pan drippings. It’s essentially an Italian take on chicken cordon bleu and it’s quite lovely in an old-fashioned sorta way. It’s also on the table in 30 minutes and fancy enough for special occasions yet easy enough for everyday. You can understand the appeal.–Renee Schettler Rossi
- Quick Glance
- 30 M
- 30 M
- Serves 2 to 4
- 4 chicken breast cutlets (each about 5 ounces or 142 grams), pounded to an even thinness
- 8 tablespoons (81 grams) semolina
- 4 tablespoons (15 grams) grated Romano
- 1 teaspoon minced parsley, plus more for garnish
- Pinch kosher salt and freshly ground black pepper
- 3 large eggs, beaten in a shallow bowl
- 4 tablespoons (2 ounces or 57 grams) unsalted butter
- 2 tablespoons (30 ml) olive oil
- 12 fresh sage leaves
- 1 1/2 ounces (43 grams) prosciutto (4 slices)
- 2 ounces (57 grams) provolone cheese (4 slices)
- 4 ounces (118 ml) dry white wine
- 3 lemon wedges
- 1. Pat the chicken dry. Place it between 2 sheets of parchment paper and pound it to 1/4-inch (6-mm) thickness.
- 2. In a small bowl, mix together the semolina, Romano, parsley, salt, and pepper.
- 3. Working with 1 cutlet at a time, dip it in the egg wash, turning to coat both sides. Hold it above the bowl to allow any excess to drip off and then dredge it in the semolina mixture, turning and pressing to coat each cutlet thoroughly. Place the breaded cutlets on a plate.
- 4. Heat the butter and oil in a sauté pan over medium heat. When the butter has melted, add the breaded cutlets and cook until the underside is golden, 3 to 4 minutes.
- 5. Flip the cutlets and place 3 sage leaves on top of each cutlet and top with 1 slice prosciutto and 1 slice provolone. Cook just until the underside is golden, about 2 minutes. Transfer to warm serving plates.
- 6. Keep the pan over medium heat and carefully pour in the wine and squeeze in the juice from 1 lemon wedge. Simmer and reduce slightly until you have about 1/4 cup. Taste and, if desired, season with salt and pepper to taste. (Keep in mind the finished dish will be plenty salty from the cheese and prosciutto.)
- 7. Pour the sauce around the cutlets, sprinkle with parsley if desired, and serve with lemon wedges for squeezing.
Veal Saltimbocca Variation
- Substitute 4 veal cutlets (about 4 ounces or 113 grams each) for the chicken cutlets.