Chicken Saltimbocca
- Makes2 to 4 servings
- Cook Time30 minutes
- 7
We modeled our chicken version of classic saltimbocca on the technique shown to us by chef Elio Mariani at Checchino dal 1887 in Rome, as well as by Mimmo Galal, a chef at Trattoria Antico Falcone. We simply lay the prosciutto slices on the cutlets, relying on the tackiness of the meat to hold them together, thereby eliminating the need for the typical toothpick fasteners. Dusting the prosciutto-topped chicken with flour prior to cooking assists with browning and lends just a little body to the white wine that’s added at the end, yielding a light, bright sauce to complement the savoriness of the cutlets. We give the sage different treatment from what we were taught, and also add some garlic. Both are infused into the oil that’s used to sauté the cutlets, and we crumble crisped sage onto the chicken before serving. Just ¼ inch thick, the cutlets are lightning-quick to cook. If the ones you purchase are thicker, place them between two sheets of plastic wrap and use a meat pounder to pound them to ¼ inch. Another option is to purchase two 8- to 10-ounce boneless breasts, split each one horizontally, then pound them. Each cutlet is a modest but ample single serving, or for heartier portions, offer two per person. If you’re a saltimbocca classicist, see the veal version below. Turkey cutlets also are delicious, so we include a recipe that uses them as well.
Don’t pour the wine directly onto the cutlets in the skillet. Pour it around the perimeter of the pan so the prosciutto doesn’t become soggy from the moisture.
Step 1
In a pie plate or large, shallow bowl, whisk together the flour and ½ teaspoon each salt and pepper. Lay a slice of prosciutto on each cutlet and, using the palm of your hand, press to adhere; it’s fine if the prosciutto does not fully cover the cutlet. One at a time, dredge the cutlets in the flour mixture, turning to coat. Shake off any excess and place in a single layer on a large plate.
Step 2
In a 12-inch skillet over medium, combine the oil and garlic, then add the sage, scattering the leaves so they lie flat in a single layer. Cook, occasionally, flipping the sage and garlic, until the sage is crisped and the garlic is lightly browned, about 1 minute. Remove the pan from the heat and, using tongs, transfer the sage to a small plate; remove and discard the garlic. Return the pan to medium and add the cutlets, prosciutto side down, in a single layer; cook, without disturbing, until golden brown on the bottoms, 1 to 2 minutes. Using tongs, flip and cook until the second sides are golden brown, about 2 minutes.
Step 3
Remove the skillet from the heat and pour the wine around the perimeter of the pan; don’t pour it directly onto the cutlets. Return to medium and cook, occasionally shaking the pan, until the liquid is slightly reduced, 2 to 3 minutes. Transfer the cutlets to a platter. Taste the sauce and season it with salt and pepper, then drizzle it onto the cutlets and crumble the fried sage over the top.
Step 4
Turkey Saltimbocca: Purchase 4 turkey breast cutlets (about 1 pound total weight) instead of chicken cutlets; the cutlets will likely be about ½ inch thick. One at a time, place them between 2 sheets of plastic wrap and pound with a meat pounder to an even ¼-inch thickness. Follow the recipe using the turkey cutlets in place of the chicken cutlets.
Step 5
Veal Saltimbocca: Purchase 1 pound ¼-inch-thick veal cutlets and as many prosciutto slices as you have cutlets; you will likely have more than 4 cutlets, which will require cooking in 2 batches. Follow the recipe to top the cutlets with the prosciutto, cutting the prosciutto as needed to fit on the veal, then dredge the cutlets in flour. Cook the sage and garlic as directed; transfer the sage to a small plate, then remove and discard the garlic. Return the pan to medium and add half of the cutlets, prosciutto side down, to the pan in a single layer; cook, without disturbing, until golden brown on the bottom, 1 to 2 minutes. Using tongs, flip and cook until the second sides are golden brown, about 2 minutes; transfer to a platter. Add another 1 tablespoon extra-virgin olive oil to the pan, heat over medium until shimmering and cook the remaining cutlets in the same way. When they are done, return the first batch to the pan, placing the cutlets prosciutto side up. Remove the pan from the heat and pour in the wine around the perimeter of the pan; don’t pour it directly onto the cutlets. Return to medium and cook, occasionally shaking the pan, until the liquid is slightly reduced, 2 to 3 minutes. Transfer the cutlets to the platter. Taste the sauce and season with salt and pepper, then drizzle it onto the cutlets and crumble the fried sage over the top.
