This Italian Chicken Saltimbocca has been a constant in my weeknight rotation since the first time I made it on a rainy Sunday when the pantry was sparse but my appetite was not. I discovered this version while experimenting with pantry staples and a bag of fresh sage I couldn’t resist. What struck me immediately was the balance of textures: the silky prosciutto hugging the lean chicken, a light golden crust from a flour dredge, and a glossy pan sauce that ties everything together with bright acidity from white wine and the savory depth of chicken broth. Every bite offers a contrast of crisp edges and tender, juicy meat.

This dish matters because it transforms a simple protein into something restaurant-worthy with minimal fuss. The flavors are classic Italian—aromatic sage, earthy prosciutto, and a lemony lift—yet the technique is approachable for cooks of all levels. I’ve served this to family and guests on short notice; it never fails to elicit a surprised “wow.” Over the years I’ve tweaked the timing and ingredients so the chicken stays moist while the prosciutto becomes slightly crisp without burning. The result is comfortingly elegant and reliably satisfying.

Ingredients

• Chicken: 4 boneless, skinless chicken breasts. Choose even-sized breasts (about 5 to 6 ounces each) so they cook evenly. If they are thick, butterfly or pound them to 1/2-inch thickness with a meat mallet for uniform cooking.
• Prosciutto: 8 thin slices. Look for good-quality, thinly sliced prosciutto from the deli counter or vacuum-packed brands like Parma or San Daniele; these melt slightly and add a salty, savory layer without overpowering the chicken.
• Sage: 8 fresh leaves. Fresh, bright sage leaves provide a woodsy, aromatic note—use large leaves if possible; if not, double smaller ones.
• All-purpose flour: 1/2 cup for dredging. Use a gluten-free blend in equal measure if avoiding gluten; the flour helps form a light crust and gives the sauce slight body.
• Cooking fats: 2 tablespoons olive oil and 2 tablespoons unsalted butter. The oil raises the butter’s smoke point for pan-searing while butter adds flavor and helps brown the prosciutto edges.
• Chicken broth: 1 cup. Homemade or low-sodium store-bought broth works best; it’s the base of the pan sauce and contributes savory depth.
• White wine: 1/4 cup optional (or substitute equal lemon juice for an alcohol-free bright finish). A dry white like Pinot Grigio or Sauvignon Blanc gives acidity and complexity.
• Salt and pepper: To taste. Season the chicken lightly before dredging; remember prosciutto is salty so adjust final seasoning after the sauce reduces.

Instructions

Prepare the chicken: Slice thicker breasts in half horizontally or place between two sheets of plastic wrap and gently pound with a meat mallet to 1/2-inch thickness. Pat the chicken dry with paper towels; dryness promotes browning. Season both sides lightly with salt and freshly ground pepper. This step ensures even cooking and prevents the exterior from overcooking before the center is done. Assemble the cutlets: Lay one slice of prosciutto on a cutting board, place a sage leaf on top, then a chicken cutlet; fold the prosciutto around the chicken so it holds the sage in place. Repeat for all cutlets. The prosciutto acts as a flavorful wrapper and the sage infuses during sear—no toothpicks required if wrapped snugly. Dredge lightly: Spread 1/2 cup of flour on a shallow plate and lightly coat each assembled cutlet, shaking off excess. A thin layer of flour helps create a golden crust and gives the pan sauce a little thickening power when deglazed. Sear the cutlets: Heat a large skillet over medium-high heat and add 2 tablespoons olive oil and 2 tablespoons unsalted butter. When the butter foams, add cutlets, prosciutto side down first. Cook 2 to 3 minutes per side until golden and crisp on the prosciutto and the chicken reaches 160°F internally. Work in batches if needed to avoid crowding—crowding steams the meat instead of browning it. Make the pan sauce: Remove cutlets to a warm plate. Lower heat to medium and add 1/4 cup white wine to deglaze, scraping up browned bits, then add 1 cup chicken broth. Simmer 2 to 3 minutes until the sauce reduces slightly. Taste and adjust seasoning; finish with a drizzle of the pan juices over the cutlets. If you prefer no alcohol, substitute with 1/4 cup lemon juice mixed with a splash of water and proceed the same way. Finish and rest: Return cutlets to the pan briefly to warm through and coat with sauce for 30 seconds. Remove to plates and spoon sauce over each portion. Let rest for 2 minutes before serving so juices redistribute and the prosciutto remains crisp.

Storage Tips

Store cooled portions in airtight containers in the refrigerator for up to 3 days. For longer storage, wrap individual cutlets in parchment and place in a freezer-safe bag for up to 3 months. To reheat without drying, warm in a 300°F oven for 10 to 12 minutes, or reheat gently in a skillet with a splash of chicken broth to revive the sauce and keep the meat moist. Avoid microwaving directly from frozen—thaw overnight in the refrigerator first for even reheating. Check the prosciutto after reheating; a quick broil for 30 seconds can re-crisp it if needed.

Ingredient Substitutions

For a gluten-free version, swap the all-purpose flour for a 1-to-1 gluten-free blend and proceed the same way. To make this dairy-free, replace the butter with an extra tablespoon of olive oil or a plant-based butter; reduce heat slightly to prevent burning. If prosciutto is unavailable, thin slices of smoked ham can substitute in a pinch, though the flavor will be milder. For an alcohol-free sauce, substitute the white wine with 2 tablespoons fresh lemon juice plus 2 tablespoons water; it adds brightness without fermentation notes. For a more aromatic profile, try replacing sage with a few thyme sprigs.

Serving Suggestions

Plate the cutlets over creamy polenta, buttery mashed potatoes, or a bed of sautéed spinach to soak up the sauce. For lighter fare, serve with a simple arugula and shaved-parmesan salad dressed with lemon and olive oil. Garnish with a fresh sage leaf and a lemon wedge for color and brightness. Saltimbocca also pairs well with roasted asparagus or a side of garlicky green beans. Consider slicing the cutlets crosswise for buffet service or family-style sharing—each slice looks elegant and allows the sauce to be distributed evenly.

Cultural Background

Saltimbocca originates from Italy, with roots in Rome; the name literally means “jumps in the mouth,” a playful nod to its flavor punch. Traditional preparations use veal, prosciutto, and sage—this version uses chicken as a lean, accessible alternative that retains the dish’s spirit. Regional variations exist: some recipes finish with Marsala wine, others add lemon or capers for a briny lift. The technique of wrapping protein in cured meat and searing it to meld flavors is a classic Italian approach to turning simple ingredients into something celebratory.

Seasonal Adaptations

In spring and summer, use the freshest sage you can find and pair the dish with an herb-forward salad and light white wine. In autumn and winter, serve with creamy root-vegetable purée and braised greens for a heartier plate. For holidays, make a platter of saltimbocca slices as part of a buffet—keep pieces warm in a low oven and finish with sauce at the last minute. You can also add autumnal flavors by stirring a teaspoon of whole-grain mustard into the pan sauce for warmth and depth.

Meal Prep Tips

Assemble cutlets up to 8 hours ahead and refrigerate on a tray covered with plastic wrap; dredge and sear just before serving for the best texture. If prepping for lunches, cook the cutlets, cool, and portion with side vegetables into shallow meal prep containers—store sauce separately and reheat briefly to maintain juiciness. Label frozen portions with date and reheating suggestions. When reheating single portions in a skillet, add a splash of broth and cover for a minute to warm gently without drying.

This dish is a small, consistent joy in my kitchen: quick enough for busy evenings, elegant enough to share with friends. I hope you enjoy making it your own—swap herbs, try a different side, and notice the little moments that make weeknight cooking feel special.