Chicken Saltimbocca combines some of our favorite dishes – chicken, thin slices of ham and cheese – to great effect. Then everything is drizzled with a lemony white wine pan sauce. And best of all, it’s ready in just 30 minutes.
Chicken Saltimbocca is an Italian classic made with prosciutto, cheese, sage, and a simple white wine stir-fry sauce. It’s essentially an Italian twist on the chicken cordon bleu, and very tasty in an old-fashioned way. Plus, it’s on the table in 30 minutes and is chic enough for special occasions, yet simple enough for everyday. You can understand the appeal.
Why our testers loved this
Our testers loved this Italian Chicken Saltimbocca recipe easy to do but very impressive and I loved that it was like that “delicious enough for company.”
Jackie G. described it as “So much greater than the sum of its parts.” Makes you want to try it, doesn’t it?
Notes on ingredients
- chicken cutlet– You can have your butcher prepare chicken chops, or you can slice a chicken breast horizontally to create two thin chops. You can also substitute veal for the chicken if you like.
- semolina– This is coarsely ground wheat, which is often used to make noodles. For breading the chicken, you can use coarse or finely ground semolina.
- Romano cheese–You can substitute parmesan cheese if you prefer a slightly milder flavor.
- Provolone–If you want, you can substitute Gouda or Fontina cheese.
- 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 inch thickness.
- Mix the semolina, Romano, parsley, salt and pepper in a bowl. Dip each chicken cutlet in the egg, then dip 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 on one side.
- Flip the chicken and top with sage, prosciutto and provolone. Continue frying until the chicken is cooked through and the cheese has melted. Transfer the chicken to preheated serving plates.
- Add wine and lemon juice Add to pan and simmer until reduced. Serve the white wine sauce with the chicken.
How do I pound chicken breasts?
Pounding a chicken breast will cook it faster and more evenly. This is especially helpful with breasts, which can be significantly thicker at one end. First, remove fat and membranes from the breast.
You can just gently pound the meat with a meat mallet until it’s even. No meat mallet? Simply slide the breast under a plastic wrap or in a plastic bag and gently pat again with a rolling pin, empty wine bottle, or even a small skillet.
Can I use another type of sausage instead of prosciutto?
Secure. You can also use other meats like pancetta, bacon, or even thinly sliced ham. Just make sure the meat is thinly sliced and easy to wrap around the chicken.
What should I serve with it?
Choose some classic Italian side dishes to serve with your chicken, like risotto, polenta, or pasta. Roasted asparagus also goes well with the dish.
What Wine Goes Well With Chicken Saltimbocca?
If you prefer red wine, a fruity Pinot Noir or Barbera is ideal. If you prefer white wine, Orvieto Bianco or Pinot Grigio are wonderful choices.
Helpful tips
- For a veal saltimbocca twist, substitute four veal chops for the chicken chops.
- Leftover chicken saltimbocca can be stored in a sealed container in the refrigerator for up to 3 days. Place in a 300°F oven to reheat until warm through.
More great chicken cutlet recipes
☞ When preparing this recipe or any other dish on LC, consider a reviewA Rating in starsand your best photo in the comments below. I love hearing from you.–David
Chicken Saltimbocca
Essentially an Italian take on chicken cordon bleu, chicken saltimbocca is simply cutlet, cheese, prosciutto, and a gorgeous stir-fry. And in 30 minutes it’s on the table.
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Pat the chicken dry. Place it between two sheets of parchment paper and pat down to a thickness of 6mm.
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In a small bowl, mix together the semolina, romano, parsley, salt and pepper.
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Dip one cutlet at a time into the egg mixture, turning to cover both sides. Hold it over the bowl to allow excess to drain, then dip in the semolina mixture, turning and pressing to thoroughly coat each cutlet. Place the breaded schnitzel on a plate.
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Heat butter and oil in a frying pan over medium heat. When the butter has melted, add the breaded chops and cook until golden brown on the underside, 3 to 4 minutes.
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Turn the cutlets over, place 3 sage leaves on each cutlet and top with 1 slice of prosciutto and 1 slice of provolone. Cook for about 2 minutes until the underside is golden brown. Place on warm serving plates.
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Keep the pan on medium-high and carefully pour in the wine and squeeze in the juice of a lemon wedge. Simmer and reduce slightly until about 1/4 cup is left. Taste and season with salt and pepper to taste. (Keep in mind that the cheese and prosciutto will add a lot of salt to the finished dish.)
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Pour the sauce over the chops, sprinkle with parsley if you like and serve with lemon wedges for squeezing.
- Veal Saltimbocca Variation – Replace the chicken chops with 4 veal chops.
- Storage and warm-up–Leftover chicken saltimbocca can be stored in a sealed container in the refrigerator for up to 3 days. Place in a 300°F oven to reheat until warm through.
Portion: 1portionCalories: 1273kcal (64%)Carbohydrates: 49G (16%)Protein: 93G (186%)Fat: 72G (111%)Saturated Fatty Acids: 32G (200%)Polyunsaturated fat: 7GMonounsaturated fatty acids: 28Gtrans fats: 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%)
When you make this recipe, take a picture and tag it with a hashtag #LeitesCulinaria. We would love to see your creations on Instagram, Facebook and others Twitter.
Recipe tester reviews
When you make this recipe, take a picture and tag it with a hashtag #LeitesCulinaria. We would love to see your creations on Instagram, Facebook and others Twitter.