By: Francesca Montillo, The 5-Ingredient Italian Cookbook
The recipe for traditional Saltimbocca alla Romana used veal cutlets, but it’s very acceptable these days to substitute chicken or even thin turkey cutlets. Enhanced by the flavor and saltiness of the prosciutto, this recipe is surprisingly simple to prepare. The term “saltimbocca” translates to “jump in your mouth,” and it is believed that the deliciousness of this dish is so extraordinary that it will literally jump in your mouth!
- 4 thin chicken breast cutlets, lightly pounded to 1/8-inch thickness
- 8 large sage leaves
- 4 thin slices prosciutto
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil
- 4 tablespoons butter, divided
- 3/4 cup chicken stock
1. Lightly season the chicken with salt. Place 2 sage leaves on each of the chicken breasts. Lay a slice of prosciutto over the sage. Although not required, you may stitch the prosciutto and sage into the chicken with a toothpick.
2. Place the flour in a bowl, and dredge the chicken cutlets, shaking off any excess.
3. Combine the oil and 2 tablespoons of butter in a large skillet over medium heat. Add the chicken breasts, prosciutto-side down, and cook until nearly cooked through, about 10 minutes. Flip the chicken and cook an additional 2 minutes. Transfer the chicken to a plate.
4. Add the remaining 2 tablespoons of butter to the skillet. Add the chicken stock and bring it to a boil. Cook until reduced by half, about 3 minutes.
5. Return the chicken to the skillet and simmer over medium heat for an additional 2 minutes. Transfer the chicken to plates, remove the toothpicks (if using), and pour the sauce on top.
Wine Pairing: A fruity rosé will pair nicely with the saltiness of this dish. Try Donna Rosa Rosato, produced in my native region of Calabria.