Saltimbocca means “jumps in the mouth” in Italian - a fitting name for this quick, flavor-packed dish of tender chicken topped with salty prosciutto and fragrant sage. And while it may look sophisticated, it is actually easy to make.
Thin chicken breast cutlets are topped with fresh sage and prosciutto, then pan-seared until golden and lightly crisp. A simple white wine pan sauce, enriched with butter and brightened with lemon, brings everything together.
This version starts with whole boneless, skinless chicken breasts. A quick pounding with a kitchen mallet makes them thin and tender, after which each breast is cut in half to create perfectly sized portions. The chicken cooks quickly, making this an ideal weeknight dinner that feels special enough for company.
Suggested Keywords
Chicken Saltimbocca
Saltimbocca alla Romana
Chicken with Prosciutto
Italian Chicken Cutlets
This package includes:
- Fully tested recipe
- Step-by-step instructions
- Ingredient notes and preparation tips
- FAQ section
- Storage guidance
