This Italian chicken saltimbocca has been a comfort-food staple in my kitchen for years. I first learned this method while traveling in Northern Italy; a small trattoria served a simple plate that tasted impossibly delicate yet intensely savory. Back home, I recreated it for a family dinner and watched everyone fall silent with the first bite. The contrast of tender, lightly seasoned chicken against the salty prosciutto and aromatic sage is what makes this dish sing. It’s elegant enough for guests but straightforward enough for a busy weeknight.

I discovered that quick pounding of the chicken and a hot pan are the real secrets: you get a crisp, golden exterior without drying out the breast. The pan juices, brightened with a splash of white wine or lemon and a little chicken broth, form a silky sauce that brings everything together. I usually serve this with a simple sautéed green vegetable and buttered pasta or mashed potatoes—comforting, uncomplicated, and reliably delicious.

Ingredients

• Chicken: 4 boneless, skinless chicken breasts, about 6 ounces each. Look for even-thickness breasts or butterfly them for uniform cooking. If possible, choose organic or free-range for better texture and flavor.
• Prosciutto: 8 thin slices, about 1 ounce per slice. Authentic Italian prosciutto crudo (such as Prosciutto di Parma) gives the best interplay of salt and sweet—no need to add extra salt to the meat when you use it.
• Sage: 8 fresh leaves. Fresh sage is aromatic and slightly peppery; prefer fresh over dried for this application because the leaves wilt and infuse the butter quickly.
• Flour: 1/2 cup all-purpose flour for dredging. If you need gluten-free, substitute an equal amount of a gluten-free flour blend and pat off excess.
• Fat for cooking: 2 tablespoons olive oil (or vegetable oil) plus 2 tablespoons unsalted butter. Combining oil and butter gives a higher smoke point while still yielding a nutty, browned finish.
• Liquids for sauce: 1 cup chicken broth (homemade or low-sodium store-bought) and 1/4 cup dry white wine. If avoiding alcohol, substitute with 2 tablespoons lemon juice plus additional chicken broth to make up volume.
• Seasoning: Salt and freshly ground black pepper to taste. Remember the prosciutto is salty, so season lightly.

Instructions

Prepare the chicken: Place each breast between two sheets of plastic wrap or in a large zip-top bag and gently pound with a meat mallet or rolling pin to an even thickness, about 1/4 to 1/2 inch. This ensures quick, even cooking and tender texture. Pat the chicken dry and season both sides lightly with pepper. Avoid over-salting because the prosciutto will contribute saltiness. Assemble the parcels: Lay a slice of prosciutto flat, place a sage leaf on top, then set a pounded chicken breast over the sage. Wrap the prosciutto around the chicken so it adheres; the heat will seal it in the pan. Repeat with remaining pieces. If necessary, secure with a toothpick but often the prosciutto clings on its own. Dredge lightly: Spread the flour on a large plate and lightly coat each prosciutto-wrapped breast, shaking off excess. The flour helps build a thin crust and gives the sauce a nice body when deglazed. Sear the cutlets: Heat a large skillet over medium-high heat and add the olive oil. When the oil shimmers, add the wrapped breasts, prosciutto seam-side down. Add the butter and let it foam; spoon the foaming butter over the top briefly. Cook 3 to 4 minutes per side until the prosciutto is golden and the chicken registers 150–155°F internally. Remove to a warm plate and tent with foil. Build the pan sauce: Lower the heat to medium, add the white wine and scrape up brown bits from the pan with a wooden spoon—this is where flavor concentrates. Let the wine reduce by half (about 1–2 minutes), then add the chicken broth and a knob of cold butter if desired for extra silkiness. Simmer 2–3 minutes until slightly reduced. Taste and adjust seasoning carefully. Finish and serve: Return the cutlets to the skillet for a minute to rewarm and coat with sauce. Spoon the sauce over each portion and serve immediately with a squeeze of lemon if using. Visual cues: sauce should be glossy and coat the back of a spoon; prosciutto should be crisped but not charred.

Storage Tips

Cool any leftovers to room temperature for no more than two hours, then transfer to an airtight container and refrigerate for up to three days. For freezing, flash-freeze individual wrapped cutlets on a tray until solid, then move to a freezer bag for up to three months—this prevents them from sticking together. To reheat, thaw overnight in the refrigerator and warm gently on low in a skillet with a splash of broth to revive the sauce and prevent the meat from drying out. Avoid microwaving if possible; it tends to toughen the chicken and make the prosciutto limp.

Ingredient Substitutions

If you don’t have prosciutto, thin slices of Parma ham or smoked ham can work, though flavor will be slightly different—less sweet, more smoky. For a poultry-free option, use large veal or pork cutlets prepared the same way. Substitute butter with a plant-based spread for dairy-free diets and use a gluten-free flour blend if needed. If white wine isn’t available, use lemon juice for acidity: replace the 1/4 cup wine with 2 tablespoons lemon juice plus additional broth to reach 1 1/4 cups total liquid; reduce slightly to concentrate flavor.

Serving Suggestions

This pairs beautifully with simple buttered egg noodles, creamy polenta, or garlic mashed potatoes to soak up the sauce. Add a bright green vegetable—sautéed spinach, roasted asparagus, or a lemony arugula salad—to cut through the richness. Garnish with additional fresh sage, a thin lemon wedge, or a sprinkle of flaky sea salt for contrast. For a lighter plate, serve over a bed of steamed green beans and a small portion of herbed quinoa.

Cultural Background

Saltimbocca, which means “jumps in the mouth” in Italian, originates from the Lazio region around Rome. Traditional preparations use veal, prosciutto, and sage, pan-cooked and often finished with a dry white wine. The version with chicken adapts the classic technique to a more economical and widely available cut, preserving the core interplay of salty cured meat and fresh herbaceous sage. Regional variations include adding Marsala instead of white wine or incorporating lemon for brighter notes.

Seasonal Adaptations

In spring and summer, emphasize fresh herbs and serve with grilled seasonal vegetables or a bright pea purée. In colder months, swap the wine for a splash of Madeira or reduced chicken stock with a knob of butter for a richer finish, and pair with root vegetable mash. For holiday fare, double the amount and keep warm in a low oven, finishing individual portions with quick pan-seared sage leaves for a festive touch.

Meal Prep Tips

For make-ahead convenience, pound and wrap the chicken in prosciutto the day before and keep covered in the refrigerator. Dredge in flour just before cooking to maintain a light crust. You can also prepare the sauce in advance and gently reheat it, adding the hot skillet juices when you warm the cutlets to freshen the flavors. Use shallow, oven-safe pans to finish multiple portions in the oven should you need to feed a larger group.

This dish always brings people together around the table—its simplicity lets high-quality ingredients shine. Try it once and I guarantee it will become one of your go-to main courses for cozy dinners and small celebrations alike.