Chicken Saltimbocca

Saltimbocca is a Roman dish, traditionally made of veal cutlets draped with prosciutto and sage and fried until golden. For this recipe, I am taking boneless skinless chicken breasts and giving them the same treatment for a finished dish that is a little lighter, but still big on flavour. Serve these with a simple green salad, a pasta, or some steamed vegetables.

Serves 2-4


2 chicken breasts, boneless and skinless, each breast filleted in half to make four cutlets
salt and pepper to taste
8 sage leaves
4 slices of prosciutto
1 cup flour (for dredging)
2 tbsp butter
1 tbsp olive oil


  1. Using a mallet or the side of your knife, lightly pound the chicken cutlet so they are a uniform thickness.
  2. Season each chicken cutlet with salt and pepper, going a little light on the salt (as the prosciutto will be salty enough).
  3. Lay 2 leaves of sage on one side of each cutlet. Lay the prosciutto on top of the sage, covering one side of the cutlet like an eclipse (timely!).
  4. Spread the flour out on a plate, and dredge each side of a cutlet, tapping off any excess flour. Set the dredged cutlet aside on a clean plate and repeat with the remaining 3 cutlets.
  5. In a large pan on medium high heat, melt the butter with the oil. When the butter starts to foam, place the cutlets in, prosciutto side first, cooking until golden brown (about 3 minutes). Work in batches if the pan can only fit two cutlets at a time. Turn the cutlets over and finish the cooking (about another 3 minutes). Drain on paper towel and serve immediately.
  6. Saluti!

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