Sage and Prosciutto Chicken Cutlets — Saltimbocca di Pollo alla Romana
A Roman skillet of thin chicken cutlets each topped with a sage leaf and a slice of prosciutto, secured with a toothpick, pan-fried briefly, then finished in a butter-and-white-wine pan sauce.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat chicken cutlets dry. Season lightly with salt and pepper. Lay 4 sage leaves on each cutlet. Drape 1 prosciutto slice over each, press gently. Secure with 2 toothpicks per cutlet. Dredge both sides in flour, shake off excess.
Sear
Heat 2 tbsp olive oil and 20g butter in a wide skillet over medium-high heat until foaming. Working in batches if needed to avoid crowding, add cutlets prosciutto-side down, cook 2 minutes until prosciutto crisps and darkens. Flip, cook 2 minutes until chicken reaches 75°C internal temperature. Transfer cutlets to a warm plate and remove toothpicks. Let rest 1 minute while building the sauce.
Rest
Keep cutlets warm on the plate while proceeding to the sauce.
Reduce
Pour white wine into the pan over medium-high heat, simmer 90 seconds scraping up browned bits, until reduced by half. Add warm chicken stock, simmer 2 minutes until glossy and syrupy.
Finish
Remove pan from heat. Swirl in remaining 40g butter until sauce emulsifies into a glossy consistency.
Plate
Arrange saltimbocca prosciutto-side up on plates. Spoon buttery pan sauce around the cutlets, keeping prosciutto crisp. Lay lemon wedges alongside. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.