Chicken Saltimbocca is a lighter take on the Roman classic, using chicken cutlets wrapped with sage and prosciutto, pan-fried until the prosciutto is crisp and finished with a simple white wine sauce. We serve it with rosemary-scented cannellini beans for an effortless, flavourful meal.
This recipe is one of my favourites: it’s quick, elegant and full of contrasting textures — salty, crispy prosciutto, aromatic sage and juicy chicken in a delicate wine sauce.
Prepared the same way as traditional veal saltimbocca, chicken saltimbocca is more affordable and easier to find. It comes together in about 30 minutes, so it’s perfect for busy weeknights but also polished enough for guests.
For sides, rosemary cannellini beans are my go-to: a tin of beans heated with olive oil, garlic and fresh rosemary takes minutes and complements the dish beautifully. The recipe is versatile though and pairs well with many vegetables or a simple salad.
See the recipe below including ingredient notes, step-by-step photos, tips, variations and a video tutorial. For the printable recipe head to the recipe card further down 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 visual reference and notes on the main ingredients and sensible substitutions.
- Chicken – Use chicken cutlets or large chicken breasts sliced in half lengthwise. Lightly pounding them helps even the thickness and shortens the cooking time.
- Prosciutto – Choose good-quality prosciutto; it makes a noticeable difference in flavour and texture.
- Sage – Fresh sage leaves are best. Avoid bruised or dried leaves for the best aroma.
- Flour – Plain all-purpose flour for a light dredge.
- White wine – A dry Italian white such as Pinot Grigio, Vermentino or Verdicchio works well to deglaze the pan and make the sauce.
Visual walk-through of the recipe
Slice large chicken breasts in half and gently pound each piece with a rolling pin or meat mallet until about 1/2 cm (¼ inch) thick.
Place one sage leaf in the centre of each cutlet, then drape a slice of prosciutto over the sage (fold the prosciutto if needed). Secure with a toothpick. For a prettier finish you can place the sage on top of the prosciutto instead.
Lightly season the plain side of each cutlet with a pinch of salt and dredge in flour, shaking off excess so they are only lightly coated.
Warm olive oil in a large frying pan over medium heat. Place the chicken prosciutto-side down and cook until the prosciutto is crisp, about 4–5 minutes. Flip and cook another 4 minutes until the chicken is cooked through. Add a few extra sage leaves to the pan if you’d like crisp garnish.
Transfer the chicken to a plate. Pour the white wine into the pan and scrape up any browned bits, simmering for 2–3 minutes until reduced by about half. Return the chicken to the pan briefly to warm through and coat with sauce.
How to get an extra crispy texture
The highlight is the crisp prosciutto. Use a large slice folded over the sage with the prosciutto outermost and fry prosciutto-side down for most of the cooking time, then turn to finish the other side. This helps the prosciutto become beautifully crisp.
Serving suggestions
I like rosemary cannellini beans with this dish: drain and rinse a can of cannellini beans, then heat with olive oil, a whole garlic clove, fresh rosemary, salt and pepper. Remove the garlic clove before serving.
Other suitable sides include simple salads, roasted potatoes or green vegetables — anything that balances the savoury chicken and salty prosciutto.
- Arugula Salad with lemon and Parmesan
- Italian Roast Potatoes
- Fagioli all’uccelletto – beans in tomato sauce
- Green Bean Salad with mustard-garlic dressing
- Italian green beans in tomato sauce
- Peas and pancetta — an easy Italian side
Top tips and FAQs
Use good ingredients – choose free-range chicken and a quality prosciutto for the best flavour.
Chicken cutlets – buying pre-sliced cutlets saves time. If slicing breasts yourself, halve them lengthwise and pound gently to an even thickness.
Wine – use a dry white you’d enjoy drinking with the meal; avoid cooking wine. If you prefer no alcohol, use low-sodium chicken stock instead in equal quantity.
Sage placement – placing the sage underneath the prosciutto helps the prosciutto crisp up; for presentation you can fry extra sage leaves to place on top as garnish.
Saltimbocca roughly means “jumps in the mouth.” The name reflects how the combination of meat, sage and prosciutto bursts with flavour.
Replace the wine with low-sodium chicken stock in the same amount, or skip the sauce entirely if you prefer no liquid finish.
Yes. Freeze cooked chicken for up to three months. Defrost in the fridge and reheat until piping hot throughout.
More Italian recipes you might like
If you enjoy this chicken saltimbocca, try the similar chicken and veal dishes below for more easy, flavourful mains.
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
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Step By Step Photos Above
Most recipes include step-by-step photos, helpful tips and often a short video to make the dish successfully the first time.
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 they are about 1/2 cm (¼ inch) thick.
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Place one sage leaf in the centre of each cutlet, top with prosciutto and secure with a toothpick if needed.
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Lightly season the plain side with salt, then dredge briefly 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 the prosciutto is crisp, about 4–5 minutes. Turn and cook a further 4 minutes until cooked through. Add extra sage leaves for garnish if desired.
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Remove chicken to a plate. Add the white wine to the pan, scrape up any brown bits and simmer 2–3 minutes until reduced by half. Return the chicken to the pan to warm through and coat in the sauce.
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Turn off the heat and serve immediately.
Video
Notes
Storage and freezing – The chicken is best eaten freshly cooked. Store in the fridge for 2–3 days or freeze for up to 3 months.
To defrost – Thaw completely in the fridge and reheat until piping hot throughout.
Helpful Info for All Recipes
- I recommend extra virgin olive oil unless otherwise noted.
- When using canned or jarred tomatoes, choose reputable brands for best flavour.
- Vegetable sizes referenced are medium unless stated otherwise.
- Recipes are tested using a fan (convection) oven by default.
- Nutrition is automatically calculated and should be treated as an approximation.
Nutrition
Nutrition information is approximate.