Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Dress the chicken
Cut the chicken into 4 equal cutlets and pound each one to 1/4-inch thickness — put it between two pieces of plastic wrap first and it won't tear. Season both sides with the salt and pepper. Lay 2 sage leaves on each cutlet, then drape 2 thin slices of prosciutto over the top, pressing so everything adheres. The prosciutto becomes the crust — treat it gently.
- 2
Dredge
Put the flour in a shallow bowl, setting aside 2 teaspoons of it for the sauce later. Dip only the chicken side of each cutlet in the flour and shake off the excess. Leave the prosciutto side bare — it crisps beautifully on its own and flour would just get in the way.
- 3
Cook the cutlets
In a large skillet, heat the olive oil and butter together over medium heat. Lay the cutlets in prosciutto side down first and cook 3 to 4 minutes per side, until lightly browned and the chicken is no longer pink. Don't crowd the pan — work in two batches if you have to. Remove the chicken and keep it warm.
- 4
Make the pan sauce
Whisk the chicken broth, lemon juice, white wine and the reserved 2 teaspoons of flour in a small bowl. Pour it into the hot skillet, scraping up every browned bit from the bottom — that's where the flavor lives. Bring it to a boil and stir about 1 minute, until it thickens into a glossy sauce. Spoon it over the chicken and serve right away, with lemon slices and a few more sage leaves if you're feeling generous.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Chicken Saltimbocca alla Romana
Created by: PastaAndProsciutto
Ingredients
- 1/2 cup all-purpose flour
- 1 1/2 lb chicken breast
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 fresh sage
- 8 prosciutto
- 2 tbsp olive oil
- 1 tbsp butter
- 1/2 cup chicken broth
- 2 tbsp lemon juice
- 2 tbsp white wine
Instructions
- Dress the chickenCut the chicken into 4 equal cutlets and pound each one to 1/4-inch thickness — put it between two pieces of plastic wrap first and it won't tear. Season both sides with the salt and pepper. Lay 2 sage leaves on each cutlet, then drape 2 thin slices of prosciutto over the top, pressing so everything adheres. The prosciutto becomes the crust — treat it gently.
- DredgePut the flour in a shallow bowl, setting aside 2 teaspoons of it for the sauce later. Dip only the chicken side of each cutlet in the flour and shake off the excess. Leave the prosciutto side bare — it crisps beautifully on its own and flour would just get in the way.
- Cook the cutletsIn a large skillet, heat the olive oil and butter together over medium heat. Lay the cutlets in prosciutto side down first and cook 3 to 4 minutes per side, until lightly browned and the chicken is no longer pink. Don't crowd the pan — work in two batches if you have to. Remove the chicken and keep it warm.
- Make the pan sauceWhisk the chicken broth, lemon juice, white wine and the reserved 2 teaspoons of flour in a small bowl. Pour it into the hot skillet, scraping up every browned bit from the bottom — that's where the flavor lives. Bring it to a boil and stir about 1 minute, until it thickens into a glossy sauce. Spoon it over the chicken and serve right away, with lemon slices and a few more sage leaves if you're feeling generous.