Italian Chicken Saltimbocca with Prosciutto
Thin chicken cutlets wrapped in prosciutto and sage, pan-seared and finished in a light white wine butter sauce. A quick, elegant Italian classic.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
Scale
4 thin chicken cutlets (1.5 lbs total)
4 slices prosciutto
4–8 fresh sage leaves
2 tbsp olive oil
1/2 cup dry white wine (or broth)
1 tbsp butter
Salt and pepper, to taste
1 tbsp flour (optional, for dredging)
Instructions
- Pound chicken to 1/4-inch thickness. Season lightly with pepper.
- Place 1–2 sage leaves on each cutlet. Wrap each with a slice of prosciutto.
- Lightly flour the underside of the chicken (optional).
- Heat oil in skillet over medium-high. Cook chicken prosciutto-side down for 2–3 minutes. Flip and cook another 2–3 minutes. Remove and set aside.
- Deglaze pan with wine. Simmer 2–3 minutes.
- Stir in butter to finish sauce. Return chicken briefly to coat.
- Serve warm with sauce spooned over top.
Notes
Use a silicone spatula for delicate flipping. Add lemon juice for extra brightness.