Chicken "Saltimbocca"

48 Reviews
98% would make this recipe again

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.

This recipe is incompatible with your food profile

Preparation : 5 min Cooking : 10 min
270 calories/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] 0.2 g
ground pepper to taste [optional]
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

per 1 serving (170 g)


% Daily Value




11 g

16 %

Saturated 3.2 g
+ Trans 0.1 g

17 %


90 mg


350 mg

14 %


4 g

1 %


0 g

2 %


0 g

Net Carbs

4 g


39 g

Vitamin A

4 %

Vitamin C

0 %


3 %


13 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Meat and Alternatives 5
Fats 1 ½

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.


48 Reviews (44 with rating only) 98% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
october 20, 2021 | I would make this recipe again

I pretty much followed the recipe except for I cooked all the chicken in batches then deglazed and added the chicken stock, & butter. It cooked very quickly and I placed the cooked chicken on the warm plate (plates in toaster oven on 'keep warm') while I cooked the remainder. We served with gnocci, ceasar salad and a nice white Chateau de Nages.

Useful 1
october 20, 2021 | I would make this recipe again

This went over really well. The guys loved it.

Useful 0
october 20, 2021 | I would make this recipe again

Tasty recipe, I made the gluten free option with cornstarch and it turned out great.

Useful 0

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.