Roman Italian · Dinner

Chicken saltimbocca

Name: Chicken saltimbocca
Prep time: 20 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Roman Italian
Ingredients: 1 1/2 pounds boneless skinless chicken breasts, sliced horizontally into 4 cutlets; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 8 large fresh sage leaves; 4 thin slices prosciutto; 1/3 cup all-purpose flour; 2 tablespoons extra-virgin olive oil; 3 tablespoons unsalted butter, divided and chilled; 1/2 cup dry white wine; 1/2 cup low-sodium chicken stock

Chicken cutlets adapted from Roman saltimbocca, each paired with sage and prosciutto and served in a restrained white-wine butter pan sauce.

About 40 minTotal

About 35 minActive

$$Cost

ModerateDifficulty

Makes 4 servings

Equipment

Use another covered 12-inch oven-safe skillet or transfer before the oven finish.
Best large covered skillet
All-Clad D3 12-Inch Fry Pan with Lid · 41126
View at Amazon
Another workable path: Use another covered 12-inch oven-safe skillet or transfer before the oven finish.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the twelve-inch footprint, fitted lid, tri-ply heat distribution, 600°F oven and broiler rating, current model 41126 and UPC, ownership burden, and exact Amazon identity. Kwilt has not cooked with this pan.
All-Clad D3 12-Inch Fry Pan with Lid · 41126: Its twelve-inch cooking surface gives rice, shrimp, meat, and vegetables room to cook evenly, while the fitted lid and 600°F oven rating cover both the lidded stovetop method and the shepherd's-pie oven finish. Trade-off: It is a premium-priced pan, food can stick without sound preheating and fat control, and the long handle plus lid need more storage room than a basic skillet.
Another workable path: Use another oven-safe 12-inch skillet with a well-fitting lid; if the handle has a lower heat limit, transfer oven-finished food to a suitable baking dish.
Sources
All-Clad model 41126 specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 4 servings

1 1/2 pounds boneless skinless chicken breasts, sliced horizontally into 4 cutlets
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
8 large fresh sage leaves
4 thin slices prosciutto
1/3 cup all-purpose flour
2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter, divided and chilled
1/2 cup dry white wine
1/2 cup low-sodium chicken stock

Instructions

Pound chicken between parchment to an even 1/4 inch. Season the bare side sparingly with salt and pepper. Press 2 sage leaves onto each smooth side, cover with one prosciutto slice, and secure with a toothpick only if needed.
Dust both sides very lightly with flour. Heat oil and 1 tablespoon butter in a over medium-high. Add cutlets prosciutto-side down and cook until the ham adheres and lightly crisps, about 2 minutes.
Turn and cook the chicken side until golden and the thickest part reaches 165°F, 2 to 3 minutes more. Transfer to a warm plate, remove toothpicks, and rest 5 minutes.
Pour off excess fat. Add wine and scrape up the fond; reduce by two-thirds. Add stock and simmer until about 1/2 cup remains. Remove from heat and whisk in the remaining 2 tablespoons cold butter. Return any resting juices to the sauce and spoon around the cutlets so the prosciutto stays crisp.

Rome, LazioRoman cooking traditions

From the table

About this recipe

Saltimbocca alla romana is canonically thin veal with prosciutto and sage, though its deeper birthplace is debated. This chicken version is a transparent poultry adaptation: it preserves the defining trio and a simple wine-butter pan sauce without pretending to be the original Roman cutlet.

Saltimbocca alla romana is canonically thin veal with prosciutto and sage; its deeper origin is debated, though Rome made it emblematic. This rostered chicken version is therefore a transparent poultry adaptation, not the original Roman dish. It preserves the defining trio and simple wine-butter pan sauce while omitting cheese, capers, and breadcrumb crusts that turn it into another preparation. This Kwilt version follows the reviewed household adaptation: Replace traditional veal only because the roster specifies chicken, preserve the Roman dish’s three defining elements, and state the adaptation plainly.

Sources

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