Chicken saltimbocca combines some of our favorite things–chicken, thin slices of prosciutto, and cheese–to great effect. Then a lemony, white wine pan-sauce gets drizzled on everything. Best of all, it’s ready in just 30 minutes.
Chicken saltimbocca is an Italian classic made with prosciutto, cheese, sage and an easy white wine pan sauce. 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.
Why our testers loved this
Our testers found this Italian chicken saltimbocca recipe was easy to make but very impressive and loved that it was “delicious enough for company.”
Jackie G. described it as “so much bigger than the sum of its parts.” Makes you want to try it, doesn’t it?
Notes on ingredients
- Chicken cutlets–You can have your butcher prepare chicken cutlets for you, or you can slice a chicken breast horizontally to create two thin cutlets. You can also replace the chicken with veal, if you prefer.
- Semolina–This is coarsely milled wheat, and is often used for making pasta. You can use coarse or fine grind semolina for coating the chicken.
- Romano cheese–You can substitute Parmesan cheese, if you prefer a slightly milder flavor.
- Provolone–You can substitute Gouda or Fontina cheese, if you prefer.
- Dry white wine–Pinot grigio or sauvignon blanc are good choices for crisp, dry white wines. Avoid sweet wines, like Reisling, as they will make your pan sauce too sweet.
How to make this recipe
- Pound the chicken to 1/4-inch thickness.
- Combine the semolina, Romano, parsley, salt, and pepper in a bowl. Dip each chicken cutlet in the egg wash, then dredge the chicken in the semolina mixture.
- Fry the chicken cutlets. Melt the oil and butter in a large skillet, then arrange the chicken in a single layer and fry until golden brown on one side.
- Flip the chicken and top with sage, prosciutto, and provolone. Continue frying until the chicken is cooked through and the cheese is melted. Transfer the chicken to warmed serving plates.
- Add wine and lemon juice to the skillet and simmer until reduced. Serve the white wine sauce with the chicken.
How do I pound chicken breast?
Pounding a chicken breast ensures faster, more even cooking. This is particularly helpful with breasts, which can be quite a bit thicker at one end. First, trim any fat or membranes from the breast.
You can just use a food mallet to gently pound the meat until it’s even. No meat mallet? Just slip the breast under a sheet of plastic wrap or inside a plastic bag and, again, gently pound with a rolling pin, empty wine bottle, or even a small skillet.
What should I serve with this?
Choose some classic Italian sides to serve with your chicken, like risotto, polenta, or pasta. Roasted asparagus would also pair nicely with the dish.
What wine pairs well with chicken saltimbocca?
If you prefer red wine, a fruity pinot noir or barbera is lovely. If white wine is more to your liking, orvieto bianco or pinot grigio are wonderful choices.
Helpful tips
- For a veal saltimbocca variation, replace the chicken cutlets with 4 veal cutlets.
- Leftover chicken saltimbocca can be stored in a sealed container in the fridge for up to 3 days. To reheat, place in a 300°F oven until warmed through.
More great chicken cutlet recipes
☞ If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
Chicken Saltimbocca
Essentially an Italian rendition of chicken cordon bleu, chicken saltimbocca is simply cutlets, cheese, prosciutto, a lovely pan sauce and it’s on the table in 30 minutes.
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Pat the chicken dry. Place it between 2 sheets of parchment paper and pound it to 1/4-inch (6-mm) thickness.
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In a small bowl, mix together the semolina, Romano, parsley, salt, and pepper.
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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.
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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.
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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.
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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.)
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Pour the sauce around the cutlets, sprinkle with parsley if desired, and serve with lemon wedges for squeezing.
- Veal saltimbocca variation–Replace the chicken cutlets with 4 veal cutlets.
- Storage and reheating–Leftover chicken saltimbocca can be stored in a sealed container in the fridge for up to 3 days. To reheat, place in a 300°F oven until warmed through.
Serving: 1portionCalories: 1273kcal (64%)Carbohydrates: 49g (16%)Protein: 93g (186%)Fat: 72g (111%)Saturated Fat: 32g (200%)Polyunsaturated Fat: 7gMonounsaturated Fat: 28gTrans Fat: 1gCholesterol: 571mg (190%)Sodium: 945mg (41%)Potassium: 1441mg (41%)Fiber: 3g (13%)Sugar: 2g (2%)Vitamin A: 1621IU (32%)Vitamin C: 18mg (22%)Calcium: 482mg (48%)Iron: 6mg (33%)
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
Recipe Testers’ Reviews
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
David Leite
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