Chicken Saltimbocca Crepes

Total Time
1hr 10mins
30 mins
40 mins

I usually serve this with a Caesar salad and hot sourdough French bread for a fancy dinner. These are much easier to make than "real" chicken saltimbocca. The butter makes these very rich tasting, so two crepes per person usually makes a very filling dinner.

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  1. Combine Parmesan cheese, breadcrumbs, and salt and pepper to taste in a shallow bowl, place melted butter in small bowl, and set conveniently by work area.
  2. Place a slice of ham and a slice of cheese on each crepe.
  3. Top with a little diced chicken and chopped tomato, and sprinkle generously with seasoned salt or poultry seasoning (seasoned salt is actually best).
  4. Roll up crepes, folding in ends as you go.
  5. Dip each rolled crepe in butter, then in bread crumb mixture, pressing on breadcrumbs to make them adhere.
  6. Place in a shallow baking dish.
  7. Drizzle with any remaining butter and sprinkle with remaining crumbs.
  8. Bake at 350 degrees F for 30-40 minutes or until heated through and lightly browned on top.