One of my all time favorite Italian dishes is veal saltimbocca. Veal saltimbocca is a traditional Italian dish that features thinly sliced veal cutlets, usually from the leg or loin, that are topped with prosciutto and fresh sage leaves before being cooked. The name “saltimbocca” comes from the Italian words “salta in bocca,” which means “jump in the mouth,” suggesting that the dish is so delicious that it practically jumps into your mouth which is very accurate for this dish.
Not a ton of my clients love veal, so I often make a chicken version instead. Chicken has some very similar features to veal, so it is very similar in cooking process and the result is absolutely delicious.
Key Ingredients & Substitutions:
- Chicken Breast – The base of the dish. Veal or pork tenderloin are the classic alternatives.
- Sage Leaves – A signature flavor of saltimbocca. Fresh is essential here, dried won’t work the same way.
- Prosciutto, thinly sliced – Wraps the chicken and adds salty, savory depth. Jamón serrano is a great substitute.
- Gluten Free Flour – For dredging the chicken. Bob’s Red Mill 1-1 is a great choice for a seamless gluten free swap. You can also use all purpose flour.
- Olive Oil – For pan searing. Avocado oil works as a neutral alternative.
- White Wine – Deglazes the pan and forms the base of the sauce. Chicken stock can substitute if you prefer no alcohol.
- Butter, cold and cubed – Finishes the sauce with richness and gloss. Keep it cold for the best result.
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Chicken Saltimbocca
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Serves: 4
Ingredients:
- 2 chicken breasts
- Salt and pepper
- 24 sage leaves
- 4-8 slices proscuitto
- 1/2 cup gluten free flour
- 1/4 cup olive oil
- 6 Tbsp cold butter
- 1/2 cup white wine
Preparation:
STEP 1.
Prepare the chicken. Slice the chicken breasts in half and then pound thinly with a meat mallet to make a thin layer. Season with salt and pepper. Add a sage leaf and then top with prosciutto. Using your hands, press the prosciutto into the veal so it holds / sticks.
STEP 2.
Flour the cutlets. Add flour to a bowl and season with salt and pepper. Dredge the cutlets in flour so it is lightly dusted on both sides and set aside.
STEP 3.
Heat a large stainless steel or cast iron pan to medium high heat and add olive oil. Once the oil is hot, sear the cutlets, prosciutto side down, working in batches to not overcrowd the pan. Cook on the first side for 3-5 minutes until golden brown. Flip and do the same for the other side. Remove from the pan and do this to the remainder of the pieces.
STEP 4.
Once all of the meat has been cooked, decrease the temperature to medium and add a tablespoon of butter. Add the sage leaves and satue for 1 minute, toasting slightly. Deglaze with white wine. Bring the wine up to a simmer and reduce by half, or until it reaches a nappe and is very thick.
STEP 5.
Turn off the heat once thickened and stir in cold butter. As you stir in the cold butter it will emulsify and start to thicken the sauce. If you want the sauce thicker, add more butter.
STEP 6.
Serve over the chicken and enjoy!
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