Recipe

Chicken Saltimbocca

Pan-seared chicken cutlets with crisp prosciutto, sage, and a bright white wine lemon pan sauce.

By Matt Campbell

•

4.8

A real photograph of chicken saltimbocca in a stainless steel skillet, with golden pan-seared chicken cutlets topped with crisp prosciutto and sage leaves, finished with a glossy white wine lemon pan sauce

Saltimbocca is one of those dishes that feels fancy in a way that is almost suspicious. Like, why does a handful of everyday ingredients turn into something you would absolutely order at an Italian restaurant?

This chicken saltimbocca hits all the right notes: quick pan-seared cutlets, a crisp prosciutto layer (the good kind of salty), and sage that perfumes the whole pan. Then we do the best part, which is deglazing with white wine and lemon to scrape up every browned bit and turn it into a silky, spoonable sauce. Bright sauce, cozy protein, crisp edges. No drama, just good decisions.

Heads up on thickness: pounding the chicken thin is not a chef flex, it is the reason this cooks fast and stays tender. Aim for about 1/4 inch so the cutlets sear instead of steaming.

A real photograph of raw chicken breast cutlets being pounded thin between sheets of plastic wrap on a wooden cutting board in a home kitchen

Why It Works

Fast cooking, tender chicken: Thin cutlets sear in minutes so you get color without drying the meat out.
Prosciutto does double duty: It seasons the chicken and turns crisp in the pan for that salty crunch.
A pan sauce that tastes like effort: White wine loosens the fond, lemon keeps it lively, and butter pulls it together into a glossy finish.
Perfect balance: Rich, savory, and aromatic, with just enough brightness to keep you coming back for another bite.

Quick deglazing note: After searing, take the pan off the heat for 10 seconds before adding wine. This helps prevent harsh alcohol fumes and keeps the splash under control. Then put it back on the burner and scrape like you mean it.

Pairs Well With

Storage Tips

How to Store and Reheat

Saltimbocca is best right out of the pan, but leftovers still make a very good lunch if you reheat gently.

Refrigerator

Store chicken and sauce together in an airtight container for up to 3 days.
If you can, tuck a little extra prosciutto on top so it does not get too soggy in the sauce.

Freezer

You can freeze it, but the sauce can lose a little of its silky texture after thawing.
Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge.

Reheating (best method)

Stovetop: Add chicken and sauce to a skillet with a small splash of water or broth. Cover and warm on low until heated through.
Microwave: Use 50 percent power in short bursts so the chicken does not turn rubbery.

Pro tip: If the sauce looks split after reheating, whisk in a teaspoon of cold butter off heat to bring it back together.

Common Questions

What does saltimbocca mean?

It is Italian for “jumps in the mouth,” which is dramatic, but honestly accurate when prosciutto and sage are involved.

Do I have to pound the chicken?

I strongly recommend it. Thin cutlets cook quickly and evenly, and you get a real sear before the chicken dries out. Aim for about 1/4 inch thickness. If you buy thin-sliced cutlets, you can skip pounding and just even out any thicker spots.

Can I skip the wine?

Yes. Swap the wine for chicken broth. The sauce will be a bit less complex, so I like adding an extra squeeze of lemon at the end to keep it bright.

How do I keep the prosciutto from falling off?

Lightly dredge the chicken in flour first, then press the sage and prosciutto onto the cutlet so it adheres. Also, do not rush the flip. Let the prosciutto side cook until it firms up and releases easily.

Is saltimbocca traditionally made with veal?

Often, yes. Chicken is a very popular, weeknight-friendly version and it works beautifully here.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Meat mallet or a rolling pin (for pounding cutlets)
Large skillet, preferably stainless steel or cast iron (for browning and fond)
Tongs (for easy flipping)
Instant-read thermometer (optional, but great for nailing doneness)
Microplane or zester (optional for lemon zest)

I love recipes like this because they make you feel like you have your life together, even if your sink is full of dishes and you are cooking in sweatpants. The first time I made saltimbocca at home, I remember thinking the sauce would be complicated. It is not. It is just good timing: sear, deglaze, simmer, swirl in butter. Suddenly dinner tastes like a reservation you forgot you had.

Also, the crisp prosciutto situation is dangerously snackable. Make extra. You will “accidentally” eat a piece while you plate. That is part of the process.

Chicken Saltimbocca

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 servings

Ingredients

2 large boneless, skinless chicken breasts (about 1 1/2 pounds total), sliced into cutlets
Kosher salt, to taste
Freshly ground black pepper, to taste
8 fresh sage leaves (plus a few extra if you want crispy sage for serving)
8 thin slices prosciutto
1/2 cup all-purpose flour (for a light dredge)
2 tablespoons olive oil
2 tablespoons unsalted butter, divided
3/4 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
3/4 cup chicken broth, low sodium
1 to 2 tablespoons fresh lemon juice (about 1 lemon)
1 teaspoon lemon zest (optional, but great)

Optional for serving

Chopped parsley
Lemon wedges

Instructions

Make thin cutlets. Slice each chicken breast horizontally into 2 cutlets. Place between plastic wrap or in a zip-top bag and pound to an even about 1/4 inch thickness. Season both sides lightly with salt and pepper.
Dredge lightly. Put flour in a shallow dish. Dredge each cutlet lightly, shaking off excess. (This helps browning and gives the sauce just enough body.)
Attach the sage and prosciutto. Place 1 to 2 sage leaves on top of each cutlet, then press 2 slices of prosciutto over the sage so it adheres and covers most of the surface. (You will use all 8 slices.)
Sear, prosciutto side first. Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon butter. When the butter foams, add the cutlets prosciutto side down in a single layer. Cook 2 to 3 minutes until the prosciutto is crisp and the chicken releases easily.
Flip and finish the chicken. Flip and cook 2 to 3 minutes more, until the chicken is cooked through (aim for 165°F in the thickest part). Transfer to a plate. Tent loosely with foil.
Deglaze. Lower heat to medium. Carefully pour in the white wine. Scrape up the browned bits with a wooden spoon, and simmer for 1 to 2 minutes to reduce slightly.
Build the sauce. Add chicken broth and simmer 3 to 5 minutes, until the sauce reduces and looks glossy. Stir in lemon juice and (if using) lemon zest.
Finish with butter. Turn off the heat. Swirl in the remaining 1 tablespoon butter until melted. Taste and adjust with a pinch of salt, more pepper, or another squeeze of lemon.
Serve. Return chicken to the pan briefly to coat, or spoon sauce over the cutlets on plates. If you want extra crunch, fry a few sage leaves for 10 to 15 seconds in the hot pan before deglazing and use them as a topper.

Small timing tip: If your skillet is crowded, sear in two batches. Crowding = steaming, and we are here for crisp edges, not pale chicken.

Nutrition information is estimated.

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