Chicken Saltimbocca Crepes

READY IN: 1hr 10mins
Recipe by Toby Jermain

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.

Top Review by Recipe Reader

I love this dish! Very nice combination of flavors. I used whole milk mozzarella, proscuitto in place of the ham, and some pre-made crepes that I defrosted. I made four crepes for two people and baked them in a 8 x 8 dish, which worked fine.(I had to squeeze them in a little.) It was pretty easy to make. I did skip the tomato and thought I would use it next time for a little moisture, since I did reduce the butter. We will be having this again. Thanks for posting.

Ingredients Nutrition


  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.

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