Chicken "Saltimbocca"

Chicken "Saltimbocca"

Chicken cutlets with prosciutto and sage.

This recipe is inspired by "Saltimbocca alla Romana", a classic Roman dish. In this variation, chicken breast cutlets replace the traditional veal cutlets.

2 servings
Preparation 5 min
Cooking 10 min

270 calories per serving 


1 chicken breasts, boneless, skinless, thinly sliced   300 g
1 tbsp white flour (all purpose)   8 g
6 leaves fresh sage   2 g
35 g Parma ham/Prosciutto, thinly sliced   3 slices
6 toothpicks    
1 tbsp olive oil   15 mL
2 tbsp white wine   30 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
1/4 cup chicken broth   65 mL
2 tsp butter, unsalted   9 g

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.


  1. Slice the breast horizontally into very thin cutlets. Flatten these cutlets using a rolling pin or meat pounder. Coat each cutlet with the flour; then shake off the excess. Place a leaf of sage on each piece and cover with a slice of prosciutto. Use a toothpick to keep the small sandwich together.
  2. Heat the oil in a pan. Working in batches, add a few cutlets at a time. Start with the chicken side down, and cook over high heat. After 3 min, turn to brown the prosciutto side. Deglaze with the wine. Lower the heat, cover, and cook 2 min. Season with a little salt (prosciutto is already fairly salty) and pepper to taste. Remove the cutlets from the pan and keep them warm. Repeat the operation with the remaining cutlets.
  3. Pour the broth into the pan, then cook over high-heat until reduced by half, about 1 min. Remove the pan from the heat, then stir in the butter until it has melted, about 30 sec.
  4. Place the cutlets on the warmed plates, remove the toothpicks, spoon the sauce over the cutlets then serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (170g)


% DV*

* DV = Daily Value




11 g

16 %

Saturated 3 g
+ Trans 0.1 g

17 %


95 mg


350 mg

14 %


4 g

1 %


0 g

2 %


0 g


39 g

Vitamin A

4 %

Vitamin C

0 %


4 %


15 %

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Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 0 serving
Grain Products: ¼ serving
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

More info


Free :
Source of :
Folacin, Iron, Magnesium, Pantothenic Acid, Potassium, Vitamin B1, Vitamin B2, Vitamin D, Vitamin E, Zinc
Good source of :
Vitamin B12, Vitamin K
Excellent source of :
Niacin, Phosphorus, Vitamin B6

More info

This recipe is in the following categories: Pork | Poultry | Main courses/Entrées | Diabetes-friendly | Sauté/Stir Fry | Italian

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