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Close up of seared Chicken Saltimbocca cutlets with visible sage leaves and crispy prosciutto in a golden sauce.

Chicken Saltimbocca with Crispy Prosciutto and White Wine Butter Sauce

Authentic Chicken Saltimbocca featuring tender pounded cutlets, fresh sage, and crispy prosciutto in a shimmering white wine butter sauce. A 20-minute Italian classic perfect for quick, elegant weeknight dinners.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1.5 lbs Chicken Breasts 680g, boneless and skinless
  • 8 slices Prosciutto 115g, thinly sliced
  • 12 leaves Fresh Sage Whole leaves
  • 0.25 cup All-purpose flour 30g, for dredging
  • 0.5 cup Dry White Wine 120ml, e.g., Pinot Grigio
  • 4 tbsp Unsalted Butter 56g, cold and cubed
  • 1 tbsp Fresh Parsley Finely chopped

Equipment

  • 1 White ceramic pan Large shallow skillet
  • 1 Meat Mallet For pounding cutlets

Method
 

Preparation
  1. Pound chicken breasts to 1/4-inch (0.6cm) thickness using a mallet.
  2. Top each cutlet with sage leaves and wrap/overlay with a slice of prosciutto; press firmly to adhere.
Cooking
  1. Dredge the bottom of the chicken in flour and sear in olive oil, prosciutto-side down first, for 3 minutes until crispy.
  2. Remove chicken, deglaze pan with white wine, reduce by half, and whisk in cold butter until shimmering.

Notes

Use a white ceramic pan for even heat distribution.
Ensure the butter is very cold when whisking into the sauce to prevent splitting.