Saltimbocca, which literally translates to "jumps in your mouth," is a that deserves to make a comeback in home kitchens. Though it's traditionally prepared in restaurants with veal, chicken cutlets are a simple and worthy substitute. With a quick garlicky white wine pan sauce, it's a dinner equally suitable for a weeknight or a special occasion.
In this recipe, seasoned chicken is topped with sage and wrapped in prosciutto before being cooked in a
. (They're only seared for about 3 minutes per side!) Starting with chicken cutlets keeps the time for prep and cooking minimal. If you want to start with boneless skinless chicken breasts, carefully slice them in half to create thinner pieces. To save even more time, the chicken can be wrapped ahead of time, then stored in the refrigerator, covered, overnight.
What is chicken saltimbocca made of?
Chicken saltimbocca recipes usually start with chicken cutlets or butterflied boneless skinless chicken breasts.
Sage and prosciutto are classic, as is a quick, white wine pan sauce.
What should I serve with chicken saltimbocca?
You're going to want something on the plate that can soak up some of the white wine sauce. are perfect for a , as are and crusty bread. Or, add something green, like or to add balance.
11/4tsp.salt, divided
6(4 oz.) chicken cutlets
18fresh sage leaves
6thin slices of prosciutto, each cut in half lengthwise (12 strips)
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