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Chicken saltimbocca featured image.

Chicken Saltimbocca

Thinly sliced cutlets are layered with sliced prosciutto and sage leaves and simmered in a buttery white wine sauce.
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 687kcal
Author James


  • 20 toothpicks or enough to hold all of the sage leaves


  • 2 pounds chicken cutlets pounded to ¼" thick and cut into 5 inch long pieces
  • 20 large sage leaves
  • 12 pieces prosciutto about a ¼ pound worth
  • 1 ¼ cups low sodium chicken stock
  • 1 cup dry white wine
  • 1 cup flour for dredging only
  • salt and pepper to taste
  • ¼ cup olive oil
  • 6 tablespoons butter divided
  • 2 tablespoons parsley minced


  • Season the chicken pieces with salt and pepper on both sides. Place the prosciutto on top of the chicken, trimming to fit if required. Press it down to make it stick and then depending on the size place 1-2 sage leaves on top. Secure the sage leaves and prosciutto to the chicken with toothpicks.
  • Dredge all of the chicken pieces in flour and shake off excess. Place the chicken pieces onto parchment paper and set aside.
  • Heat a large pan to medium heat. Add in 1 tablespoon of olive oil and 1 tablespoon of butter. Once melted add in the chicken pieces prosciutto side down and sear until golden (about 2-3 minutes). Flip and cook the other side for 1-2 minutes more or until cooked through and then place the chicken onto a wire rack. Work in batches, using more olive oil and butter as required.
  • Once all of the chicken pieces have been cooked, prepare the sauce by adding the white wine to the pan. Turn heat to high and scrape the pan with a wooden spoon to remove all of the brown bits. After 1 minute add in the chicken stock and cook the sauce until it thickens and reduces by half (about 3 minutes). Once reduced turn heat down to medium-low and add in the remaining butter.
  • Whisk the sauce together and taste test. Adjust salt and pepper as required. Once satisfied with the taste add the chicken pieces back into the pan and gently mix to warm the chicken through (about 2 minutes).
  • Sprinkle the chicken saltimbocca with parsley and serve right away. Enjoy!



  • Serve chicken saltimbocca with garlic sauteed spinach.
  • Pounding out thin flat cutlets is essential for this dish.  Though store-bought thin cutlets can be used, pounding the cutlets flatter will help achieve more even cooking and better results.
  • Leftovers can be saved in the fridge for up to 3 days and can be reheated in the microwave or on the stovetop.


Calories: 687kcal | Carbohydrates: 5.3g | Protein: 72.9g | Fat: 35.5g | Saturated Fat: 13.4g | Cholesterol: 228mg | Sodium: 611mg | Potassium: 572mg | Fiber: 0.1g | Sugar: 0.5g | Calcium: 41mg | Iron: 3mg