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."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
30mins
Ingredients:
7
Serves:
4

ingredients

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directions

  • 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.
  • Enjoy!

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Reviews

  1. 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.
     
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RECIPE SUBMITTED BY

I live in NJ and work for a fun candy company. I love to cook and I often whip things up in my head on the way home from work. I try to keep it healthy, using lower fat/calorie alternatives without sacrificing on taste. I'd have to say my favorite cookbook is the one I've compiled myself with recipes from various magazines, family/friends, and this wonderful website!! In my free time I love to play golf, eat, drink and be merry!
 
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