Chicken Saltimbocca (Prosciutto and Sage Italian Chicken Sauté)
Chicken saltimbocca lays sage leaves and prosciutto over pounded chicken breast, sears the assembly in a pan, then finishes with a sauce made from white wine, chicken stock, and butter. The name means 'jumps in the mouth' in Italian, referring to how the salty depth of prosciutto and the aromatic intensity of sage leap out against the mild chicken. Dusting only the non-prosciutto side with flour gives the pan-contact surface a light crust while the prosciutto side crisps directly and the sage fries in the rendered fat. Deglazing with wine lifts the fond from the pan, and reducing it with stock by half concentrates the sauce into a glossy coating. Whisking in cold butter at the end emulsifies the liquid into a smooth, shiny finish.
Adjust Servings
Instructions
- 1
Butterfly chicken breasts, pound evenly, and season with salt and pepper.
- 2
Place sage leaves and prosciutto on top of each cutlet and press gently.
- 3
Dust the other side with flour and sear in a pan about 3 minutes per side.
- 4
Remove chicken, add wine to the same pan, and scrape up browned bits.
- 5
Add chicken stock, reduce by half, then whisk in butter for a glossy sauce.
- 6
Return chicken to the pan for 2 minutes to glaze, then plate and serve.
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Veal Saltimbocca (Italian Veal Cutlets Dish)
Veal saltimbocca pounds veal cutlets thin, tops each with a sage leaf and a slice of prosciutto pressed firmly by hand, dusts them lightly in flour, and sears them quickly in a hot pan before building a sauce with white wine and butter. Thin cutlets are essential because veal toughens rapidly with prolonged heat - the total cooking time should stay under two to three minutes per piece to keep the meat tender. Starting with the prosciutto side down lets the heat fuse it to the meat without needing toothpicks to hold it in place. When white wine hits the hot pan after the meat is removed, it lifts the caramelized fond from the bottom and forms the base of the sauce, which butter then emulsifies into a glossy, light finish. The sage leaf caught between the prosciutto and veal perfumes the meat with a subtle herbal note that pairs naturally with the prosciutto's cured saltiness.
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