Chicken Saltimbocca

Chicken saltimbocca is a Roman-style dish of thin chicken cutlets topped with a slice of prosciutto and a fresh sage leaf, pan-seared until the prosciutto crisps, then finished in a quick pan sauce of white wine, butter, and lemon. The name means 'jumps in the mouth' in Italian, a nod to how fast and vivid the flavors hit. It's traditionally made with veal, but chicken cutlets have become the more common version outside Italy since they're cheaper and easier to find pounded thin.

Varieties

Veal saltimbocca is the original Roman version and remains standard in Italy; chicken saltimbocca is the more common American adaptation. Some regional versions skip the wine sauce entirely and simply serve the seared cutlets with a squeeze of lemon.

Buying tips

Buy chicken breast cutlets already pounded thin if available, or buy whole breasts and pound them yourself between plastic wrap to an even 1/4 inch. Ask the deli counter to slice prosciutto thin but not shaved paper-thin, since very thin slices tear and shred when seared.

Substitutes

• Pancetta or thin-sliced capicola (instead of prosciutto) — 1:1

  Pancetta is fattier and less salty than prosciutto; capicola brings a similar cured, savory edge with a bit more spice.

• Serrano ham (instead of prosciutto) — 1:1

  Slightly firmer texture and a touch more intense flavor, but works as a near-identical stand-in.

• Dried rubbed sage (instead of fresh sage leaves) — 1/4 tsp per fresh leaf

  Sprinkle over the prosciutto before searing instead of laying a whole leaf; the flavor is muskier and less bright than fresh.

• Turkey cutlets (instead of chicken) — 1:1

  Pound to the same 1/4-inch thickness; turkey cooks slightly faster and dries out more easily, so watch the pan closely.

• Veal scaloppine (instead of chicken) — 1:1

  The traditional Roman version; veal is more tender and cooks in under 2 minutes per side.

• Chicken broth plus a squeeze of lemon (instead of white wine) — 1:1 broth, plus lemon juice to taste

  Skips the acidity and depth wine adds, so use a slightly heavier hand with lemon and a splash of extra butter at the end.

Storage

Refrigerate leftover chicken saltimbocca in an airtight container for up to 3 days. The pan sauce will separate slightly as it cools, which is normal. Reheat gently in a covered skillet over low heat with a spoonful of water or broth to loosen the sauce; microwaving tends to make the prosciutto rubbery.

How to use

Serve straight from the pan with the sauce spooned over, alongside a starch that can soak it up: mashed potatoes, polenta, or buttered egg noodles. It also works sliced over a bed of arugula for a lighter plate, since the peppery greens cut through the richness of the prosciutto and butter.

What it pairs with

A dry white wine like Pinot Grigio or Sauvignon Blanc echoes the wine in the pan sauce. On the side, roasted asparagus, sauteed spinach, or a simple green salad with lemon vinaigrette all balance the dish's saltiness without competing with it.

Nutrition

A typical serving (one chicken cutlet with prosciutto and sauce) runs high in sodium because of the cured meat, usually 700-900mg per serving, so it pairs well with unsalted sides. It's a good source of protein, generally 30-35 grams per serving.

FAQ

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