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.

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Ingredients

??? chicken breasts, boneless, skinless, thinly sliced ???
??? white flour (all purpose) ???
??? fresh sage ???
??? Parma ham/Prosciutto, thinly sliced ???
??? toothpicks ???
??? olive oil ???
??? white wine ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? chicken broth ???
??? butter, unsalted ???

Before you start

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

Method

  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)

Amount

% Daily Value

Calories

270

Fat

11 g

16 %

Saturated 3.2 g
+ Trans 0.1 g

17 %

Cholesterol

90 mg

Sodium

350 mg

14 %

Carbohydrate

4 g

1 %

Fibre

0 g

2 %

Sugars

0 g

Net Carbs

4 g

Protein

39 g

Vitamin A

4 %

Vitamin C

0 %

Calcium

3 %

Iron

13 %
More info

Claims

This recipe is :
Free  :
Sugar
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
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Meat and Alternatives 5
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

48 Reviews (44 with rating only) 98% would make this recipe again
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My Notes

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  • 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

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Anonyme
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
Anonyme
october 20, 2021 | I would make this recipe again

This went over really well. The guys loved it.

Useful 0
Anonyme
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

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