Chicken Saltimbocca Alla Romana
This wonderful recipe produces tender chicken cutlets wrapped with thin slices of Prosciutto di Parma topped with fresh sage leaves in a white wine reduction sauce. It's pretty easy to prepare and produces wonderful results.
- Ready In:
- 8 (2 ounce) boneless skinless chicken cutlets, trimmed
- salt & fresh ground pepper
- 16 whole fresh sage leaves
- 8 slices prosciutto di Parma
- 3 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1⁄2 cup dry white wine
- Place chicken cutlet on a cutting board and cover with a sheet of plastic wrap. Gently evenly pound the cutlet to 1/4 of an inch thick.
- Season both sides of the cutlets with salt and pepper.
- Place 2 sage leaves on each cutlet and top with prosciutto.
- Cover the cutlets with a sheet of plastic wrap and use the meat mallet to lightly pound each cutlet to adhere the sage and prosciutto to the chicken.
- Heat a large saute pan over medium-high heat.
- Add butter and oil and heat through.
- Place the chicken cutlets in the pan prosciutto-side down and cook until crisp, about 2 minutes.
- Turn the cutlets over and cook until done, about 1 minute more.
- Transfer the cutlets to a platter and tent with aluminum foil.
- Return the pan back to the heat and add the wine, scraping up any browned bits for them bottom.
- Cook until the wine has reduced by half. Add the cutlets back to the pan to warm through and coat well with the sauce, serve immediately.
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I sauteed 6 small garlic cloves in the oil before frying the breasts. Removing them as they got translucent to golden brown. My 2 breasts were 16 ounces so I cut them and pounded making 5 pieces. 2 sage leaves per the 5 breasts and doubled up on the prosciutto. I didn`t used the wine. But did saute broccoli in the remaining oil/ butter and yummy bits in the pan. Thanks.Reply