Italian Chicken Saltimbocca – Easy Authentic Italian Dinner Recipe
Italian chicken saltimbocca is a timeless dish that brings bold Italian flavors to your table! Tender chicken cutlets are wrapped in savory prosciutto, topped with fresh sage, and simmered in a delicate white wine sauce. Perfect for weeknight dinners, family meals, or elegant entertaining when you want authentic Italian comfort food.
Equipment
- Meat mallet or rolling pin
- Skillet
- Tongs
- Cutting board & knife
- Measuring cups & spoons
Ingredients
- 4 chicken cutlets, pounded thin
- 4 slices prosciutto
- 4 fresh sage leaves
- ½ cup all-purpose flour (for dredging)
- 3 tbsp olive oil
- 3 tbsp unsalted butter (divided)
- ½ cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- Salt & pepper to taste
- Lemon slices (for garnish)
Instructions
- Prepare Chicken: Pound chicken cutlets thin. Season lightly with salt and pepper.
- Layer: Place a sage leaf and a slice of prosciutto on each cutlet. Press gently.
- Dredge: Lightly coat cutlets in flour, shaking off excess.
- Pan-Sear: Heat olive oil and 2 tbsp butter in skillet over medium-high heat. Cook cutlets prosciutto-side down until golden, 2–3 minutes per side. Remove and keep warm.
- Deglaze: Add white wine to skillet, scraping browned bits. Reduce by half, then whisk in remaining butter for a silky sauce.
- Serve: Return chicken briefly to pan to coat. Plate with sauce and garnish with lemon slices.
Notes
- Use dry white wine for balance—avoid sweet wines.
- Do not overcook chicken; thin cutlets cook quickly.
- Rest chicken briefly before serving to retain juices.
- For gluten-free, skip flour dredge.
- Pair with sautéed spinach, polenta, or risotto for a complete meal.