Chicken "Saltimbocca"

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Chicken cutlets with prosciutto and sage.

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

Preparation : 5 min Cooking : 10 min
270 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Diabetes-friendly
  • Heart-healthy


1 chicken breasts, boneless, skinless, thinly sliced 300 g
1 tbsp cornstarch 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 margarine non-hydrogenated 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 cornstarch; 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 margarine, about 30 sec, until a sauce consistency is obtained.
  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 (170g)


% Daily Value




10 g

16 %

Saturated 1.9 g
+ Trans 0 g

10 %


90 mg


350 mg

14 %


4 g

1 %


0 g

2 %


0 g

Net Carbs

4 g


39 g

Vitamin A

5 %

Vitamin C

0 %


3 %


12 %


This recipe is :
Diet-related health claims  :
Excellent source of  :
Niacin, Phosphorus, Vitamin B6, Vitamin K
Good source of  :
Vitamin B12
Source of  :
Iron, Magnesium, Pantothenic Acid, Potassium, Vitamin B1, Vitamin B2, Vitamin D, Vitamin E, Zinc
Low  :
Saturated Fat
Free  :
Sugar, Trans Fat


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

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