Chicken Saltimbocca
Chicken cutlets wrapped with prosciutto and sage in a white wine pan sauce — “jump in the mouth,” as the name promises.
Ingredients
- 4 thin chicken cutlets
- 8 fresh sage leaves
- 8 slices prosciutto
- Flour, for dusting
- 3 tbsp butter and 1 tbsp olive oil
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- Salt, pepper, and lemon
Method
- Lay a sage leaf on each cutlet and wrap with prosciutto; dust lightly with flour.
- Sear prosciutto-side down in butter and oil until crisp, then flip, 2–3 minutes per side; remove.
- Deglaze the pan with the wine and stock; reduce, then swirl in a knob of butter.
- Spoon the pan sauce over the cutlets and finish with a squeeze of lemon.
Pound the cutlets thin so they cook fast and stay tender.