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Chicken Saltimbocca (Chicken Cutlets with Prosciutto and Sage)

 

Adaption of this classic Italian recipes that highlights the chicken, prosciutto and sage with a simple pan sauce topped with crispy fried sage leaves. A quick and easy weeknight treat.

Yield

2

servings

Prep

5

min

Cook

10

min

Ready

15

min

Trans-fat Free, Sugar-Free
 

Ingredients

Dredge
1/4 cup flour, unbleached all-purpose
1 teaspoon sage
finely minced fresh or 1/4 teaspoon dried
*
1/8 teaspoon salt
*
1/8 teaspoon black pepper
*
Chicken
3/4 pound chicken cutlets
or two chicken breasts cut into even cutlets
4 slices prosciutto
*
1 bunch sage
fresh
*
1 1/2 tablespoons olive oil
Pan sauce
1/2 cup white wine
or sherry or vermouth
*
1 teaspoon lemon juice
or more to taste
1 tablespoon butter
1/2 tablespoon italian parsley
fresh minced
salt
to taste
*
black pepper
to taste
*

Directions

On a plate, combine flour, salt, pepper and sage for dredging the chicken cutlets.

Season the flour for dredging of the chicken cutlets

If using chicken breasts instead of store bought chicken cutlets, place the chicken in the freezer to firm up for easier slicing for about 30 minutes.

Using a sharp chef's knife cut the chicken breasts into evenly thick cutlets. Usually we end up with two similarly sized cutlets and one smaller one. (Or just purchase chicken cutlets at the supermarket or butcher).

Dredge one side of the chicken in the flour, sage mixture. Place one large or several smaller sage leaves onto the non-floured side of the chicken cutlets.

Dredge one side of each cutlet in the flour

Trim prosciutto slices to the shape of your cutlets and place one slice on each breast on top of the sage leaf, pressing down to adhere.

Place sage leaves on each chicken cutlet
Add a layer of prosciutto onto each chicken cutlet, press to adhere

Heat a non-stick skillet over medium-high heat with 1 to ½ tablespoons oil.

When the oil is hot, fry some sage leaves (optional for garnish) for 30 seconds until they start to change color and are crispy. Remove to paper towelling and reserve.

Place chicken in the skillet, prosciutto side down. Cook for 2 minutes or until the prosciutto is well crisped and brown.

Flip the chicken breasts over to cook on the other side, another 2 minutes until the chicken is cooked through, do not over cook.

Remove the chicken to warmed serving plates, prosciutto side up while you prepare the pan sauce.

Plating, the cooked chicken saltimbocca

Add the white wine, cooking sherry or vermouth and deglaze the pan and reduce the wine, several minutes.

Add the butter and melt for 30 seconds.

Remove from the heat, add the lemon juice and parsley and stir to combine. Taste and adjust seasoning with salt and pepper.

Spoon some of the pan sauce over the chicken cutlets.

Top with sauce and fried sage leaves if desired

Garnish with the fried sage leaves if desired.

Note:

After searching the net, cookbooks and magazines and finding numerous renditions of this Italian classic we combined the best of all recipes into our own version that tries to highlights the main ingredients. Chicken, prosciutto and fresh sage.

 

* not incl. in nutrient facts

Reviews

+1

over 5 years

Very nice, very quick and easy. Chicken turned out tender, love the crispy prosciutto and had nice gentle notes of sage throughout.

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Nutrition Facts

Serving Size 206g (7.3 oz)
Amount per Serving
Calories 47341% of calories from fat
 % Daily Value *
Total Fat 22g 33%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 160mg 53%
Sodium 315mg 13%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 2%
Sugars g
Protein 109g
Vitamin A 5% Vitamin C 4%
Calcium 3% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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