Chicken Saltimbocca is a charming, accessible take on the Roman classic: chicken cutlets topped with fresh sage and prosciutto, pan-fried until the prosciutto is crisp and finished with a simple white wine sauce. We like to serve it with rosemary-scented cannellini beans for a quick, flavourful side.
This Chicken Saltimbocca is one of my favourites: straightforward to prepare, full of flavour and crispy from the prosciutto and sage. It follows the same technique as veal saltimbocca but uses chicken, which is more economical and easier to find.
The dish takes about 30 minutes from start to finish, so it’s ideal for busy weeknights yet elegant enough for guests. The rosemary cannellini beans we serve with it take around 10 minutes to prepare, keeping the whole meal fast and satisfying. It also pairs well with a wide range of vegetables and salads.
Below you’ll find the full recipe with ingredient notes, step-by-step photos, tips, variations and a short video. For the printable recipe, see the recipe card at the bottom of the page.
Table of Contents
- Ingredients
- Visual walk-through of the recipe
- How to get an extra crispy texture
- Serving suggestions
- Top tips and FAQs
- More Italian recipes you might like
- Full Recipe
Ingredients
Below is a summary of the main ingredients and helpful substitutions — a photo also shows everything you need.
- Chicken – Use chicken cutlets or large chicken breasts halved lengthwise. Pound lightly to even the thickness so they cook quickly and evenly.
- Prosciutto – Choose good-quality prosciutto: it makes a big difference to the final flavour.
- Sage – Always use fresh sage leaves; they add aroma and help crisp the prosciutto.
- Flour – Plain all-purpose flour for a light dredge.
- White wine – A dry Italian white such as Pinot Grigio, Vermentino or Verdicchio (or another dry white you enjoy).
Visual walk-through of the recipe
Slice large chicken breasts in half lengthwise and gently pound each piece with a rolling pin or meat mallet until about 1/2 cm (¼ inch) thick (photos 1–2).
Place a sage leaf in the centre of each cutlet, then top with a slice of prosciutto (fold the prosciutto if it’s larger than the cutlet). Secure with a toothpick if needed. For a prettier presentation you can place the sage on top of the prosciutto instead (photos 3–5).
Lightly season the plain side of each cutlet with salt, dredge in a little flour and shake off any excess so the coating is light (photo 6).
Heat olive oil in a large pan over medium heat. When hot, add the chicken prosciutto-side down and cook until the prosciutto is crisp, about 4–5 minutes. Flip and cook about 4 minutes more until the chicken is cooked through. You can add extra sage leaves to the pan for garnish if you like (photos 7–8).
Transfer the chicken to a plate. Pour the white wine into the pan and scrape up the browned bits, then simmer for 2–3 minutes until the wine is reduced by half. Return the chicken to the pan to warm through and let the sauce cling to the meat (photos 9–10).
How to get an extra crispy texture
The hallmark of a great saltimbocca is extra-crispy prosciutto. Use larger slices of prosciutto folded over the sage and cook prosciutto-side down for most of the time to achieve a crisp crust, then flip to finish cooking the other side.
Serving suggestions
Our favourite accompaniment is rosemary cannellini beans: drain and rinse a can of cannellini beans, then warm in a pan with olive oil, a whole garlic clove, fresh rosemary, salt and pepper. Remove the garlic before serving.
Other great sides include simple salads or roasted potatoes to balance the savoury prosciutto and herb flavours.
- Arugula salad with lemon and Parmesan
- Italian roast potatoes
- Fagioli all’uccelletto – beans in tomato sauce
- Green bean salad with mustard and garlic dressing
- Peas and pancetta
Top tips and FAQs
Use quality ingredients – choose free-range chicken and a good prosciutto for the best flavour.
Chicken cutlets – buying pre-sliced cutlets saves time. If you must slice breasts yourself, pound them to an even thickness so they cook evenly.
Wine – use a dry white you would enjoy drinking. Avoid cooking wine; a decent bottle makes a better sauce.
Sage – for the crispiest prosciutto, place the sage under the prosciutto. If you prefer a prettier plate, fry a few extra sage leaves and use them as a garnish.
Saltimbocca literally means “jumps in the mouth” — the combination of tender meat, salty prosciutto and aromatic sage is remarkably delicious.
If you prefer no alcohol, substitute the wine with low-sodium chicken stock in the same quantity, or omit the sauce entirely.
Yes — freeze cooked chicken for up to 3 months. Defrost fully in the fridge before reheating until piping hot throughout.
More Italian recipes you might like
If you enjoy this Chicken Saltimbocca, try these similar chicken and veal dishes for easy, delicious meals.
Mains
Veal Saltimbocca with Prosciutto and Sage
Mains
Chicken Sorrentina (Pollo alla Sorrentina)
Mains
Chicken Piccata with Capers and Lemon
Mains
Breaded Veal Cutlets with Parmesan Cream
If you try this Chicken Saltimbocca, please rate the recipe and share your notes in the comments — feedback is always welcome!
Step By Step Photos Above
Step-by-step photos, tips and a short video are included for guidance.
Chicken Saltimbocca
By Emily
Equipment
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toothpicks
Ingredients
- 2 large chicken breasts
- 4 slices prosciutto crudo
- 4 sage leaves, plus extra for garnish if desired
- ½ cup Italian white wine, such as Pinot Grigio, Vermentino or Pecorino (120ml)
- All purpose flour, for dredging
- Olive oil
- Salt
Instructions
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Cut the chicken breasts in half and pound lightly until about 1/2 cm (¼ inch) thick.
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Place one sage leaf in the centre of each cutlet, top with a slice of prosciutto and secure with a toothpick if needed.
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Season the plain side with salt and dredge each cutlet lightly in flour, shaking off excess.
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Heat olive oil in a large pan over medium heat. Add chicken prosciutto-side down and cook until prosciutto is crisp, about 4–5 minutes. Flip and cook another 4 minutes until cooked through. Add extra sage for garnish if desired.
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Remove the chicken to a plate. Add the white wine to the pan, scrape up any browned bits and simmer 2–3 minutes until reduced by half. Return the chicken to warm through and coat with the sauce.
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Turn off the heat and serve immediately.
Notes
Storage and freezing – The chicken is best eaten fresh because of the light flour coating, but it will keep in the fridge for 2–3 days or freeze up to 3 months.
To defrost – Defrost fully in the fridge, then reheat until piping hot throughout.
Helpful Info for All Recipes
- I use extra virgin olive oil in most recipes unless noted otherwise.
- When using canned tomatoes I prefer well-known quality brands for consistent flavour.
- Vegetable sizes are assumed to be medium unless specified.
- All recipes here are tested using a fan (convection) oven unless otherwise stated.
- Nutrition values are estimates automatically calculated and should be treated as approximate.
Nutrition
Nutrition information is an approximation.