Roman-Style Chicken Saltimbocca

Serves 4
Time 20 min
Roman-Style Chicken Saltimbocca

This traditional Roman dish is classically made with veal but can also be made with chicken and turkey. Here quick-cooking chicken cutlets are topped with paper-thin slices of prosciutto and whole sage leaves and finished with a simple white-wine pan sauce.

Special Diets:

Sugar ConsciousSugar Conscious

Ingredients

    4boneless, skinless chicken cutlets (about 4 ounces each)
    1/4 teaspoonground black pepper
    4 slicesprosciutto
    8sage leaves plus more for garnish
    3/4 cupall-purpose flour
    2 tablespoonsunsalted butter divided
    1 1/2 tablespoonsextra-virgin olive oil
    1/2 cupdry white wine
    1/2 cuplow-sodium chicken broth
    Lemon wedges
    1/4 teaspoonfine sea salt

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Method

Season each cutlet with salt and pepper. Top each with 1 slice prosciutto and 2 sage leaves. Place chicken cutlets between 2 sheets of parchment or waxed paper. With a mallet or rolling pin, gently pound cutlets to an even 1/4-inch thickness, pounding the prosciutto and sage into the chicken.


Spread flour on a shallow plate and dip the chicken in it, lightly coating both sides. Heat 1 tablespoon of the butter and the oil in a large skillet over medium heat. When butter begins to foam, add cutlets to the pan, prosciutto side down. Cook 3 to 4 minutes per side, turning once, until lightly browned and cooked through. Transfer to a platter and cover to keep warm.


Add wine to the hot skillet and stir with a wooden spoon to loosen all the brown bits from the bottom of the pan. Let wine reduce by half, then add broth and reduce again. Remove the pan from the heat and swirl in remaining butter. Pour sauce over the reserved chicken cutlets. Serve immediately with lemon wedges.

Nutritional Info

Serving Size

Calories

360

Total Fat

16g

Saturated Fat

6g

Cholesterol

90mg

Sodium

600mg

Total Carbohydrate

20g

Dietary Fiber

1g

Total Sugars

0g

Protein

30g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.