Chicken Saltimbocca

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.

A skillet with three chicken saltimbocca--chicken breast, prosciutto, and cheese

Adapted from Joanie CorneilBella’s | Story Farm, 2016

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

Chicken Saltimbocca

  • Quick Glance
  • Quick Glance
  • 30 M
  • 30 M
  • Serves 2 to 4



Pat the chicken dry. Place it between 2 sheets of parchment paper and pound it to 1/4-inch (6-mm) thickness.

In a small bowl, mix together the semolina, Romano, parsley, salt, and pepper.

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.

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.

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.

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.)

Pour the sauce around the cutlets, sprinkle with parsley if desired, and serve with lemon wedges for squeezing.

    Veal Saltimbocca Variation

    • Tux variation

      Substitute 4 veal cutlets (about 4 ounces or 113 grams each) for the chicken cutlets.

    Recipe Testers' Reviews

    "Italian chicken cordon bleu!" my husband exclaimed as he eyed his dinner. This chicken saltimbocca is a pretty and tasty twist on fancy stuffed chicken breasts. Bread thin chicken cutlets—I used slightly smaller cutlets than the recipe specified because that was how the cutlets from the store came—and cook till golden on one side, flip, stack, and melt. And then a hit of wine goes into the pan to make a tangy and deeply flavored sauce. (My wine was a very light and very dry rose. It worked fine.) A squeeze of bright lemon on top and a sprinkle of parsley, and you won't know whether to take a picture or a bite! This served 2 generously although it could have served 3 with heftier sides (and less greedy eaters).

    This chicken saltimbocca is quick enough to throw together for a weeknight and elegant and delicious enough for company. There’s so much flavor from the sauce, prosciutto, and cheese here that there’s no reason for chicken to be boring again!


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