Chicken Saltimbocca Alla Romana

Recipe by Cookin in NJ
READY IN: 30mins




  • 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!