Chicken Saltimbocca with Sage Recipe
Saltimbocca is a classic dish from Rome – traditionally made with veal, Parma ham and sage. In this version we use more easily available chicken, but keep the character of the dish: thin meat, aromatic sage and a delicate white wine sauce. The name literally means “jumps into the mouth” – and there’s definitely something to it.
Chicken saltimbocca is a clever, home-style take on a Roman classic that keeps the spirit of the dish but uses more everyday meat. The combination of thinly pounded chicken, salty cured ham and intense sage creates a bold, herb-and-meat flavour, and the quick wine-based sauce ties everything together. The name “jumps into the mouth” really fits – these little cutlets disappear from the plate at lightning speed.
Chef's tips
Pound the chicken fillets really thin between two sheets of cling film or baking paper – they’ll cook in no time and stay juicy. Watch the temperature: the pan should be well heated but not smoking, as the ham and flour burn quickly. After frying the meat, make sure to deglaze the pan with wine or stock, scraping up all the browned bits with a wooden spatula – that’s where the heart of the sauce is.
How to serve
Saltimbocca pairs wonderfully with creamy mashed potatoes or a simple plain risotto, as the pan sauce is the real star. For a lighter option, serve it with roasted vegetables and a salad with lemon vinaigrette – this combo works perfectly for a Sunday family lunch. To drink, choose a dry white wine, such as Verdicchio, or simply well-chilled water with lemon if you’re cooking a quick weekday meal.
Ingredients
- chicken breast fillets large; about 500 g total - 2 piece
- Parma ham or other long-aged ham thin slices - 8 slices
- fresh sage leaves or dried sage if you don’t have fresh - 8 piece
- flour for coating - 3 tablespoons
- butter - 30 g
- olive oil - 1 tablespoon
- dry white wine can be replaced with chicken stock - 100 ml
- chicken or vegetable stock - 80 ml
- salt to taste; carefully, as the ham is salty
- freshly ground black pepper to taste
- toothpicks to secure the meat - 8 piece
Preparation
- Slice the chicken breasts in half horizontally to get 4 thinner cutlets. Cover each with cling film and gently pound with a meat mallet until about 0.5–1 cm thick.
- Lightly season each piece of meat with salt (remembering the ham is salty) and sprinkle with pepper on both sides.
- Place 2 sage leaves on top of each cutlet, then cover with a slice of Parma ham. Pin the ham to the meat with a toothpick so it doesn’t slide off while frying.
- Spread the flour on a flat plate. Lightly coat each piece of meat in flour on both sides, shaking off the excess.
- Heat the butter with the olive oil in a large frying pan over medium-high heat. When the butter starts to foam lightly, place the meat in the pan, ham side down. Fry for 2–3 minutes, until the ham is browned.
- Turn the meat over and fry for another 2–3 minutes, until the chicken is cooked through (the juices should run clear when pierced). Transfer the meat to a plate and cover with aluminium foil so it doesn’t cool down.
- Pour the white wine into the same pan. Cook over medium heat for 2–3 minutes, scraping the browned bits from the bottom of the pan with a wooden spoon – they add lots of flavour.
- Add the stock and cook for another 3–4 minutes, until the sauce slightly thickens and reduces by about half. Season with pepper and, if needed, a little salt.
- Return the meat to the pan, spoon the sauce over it and heat for 1–2 minutes until everything is hot.
- Serve immediately, spooning some of the pan sauce over each piece of chicken.
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or stock so the sauce doesn’t reduce too much and the meat doesn’t dry out. Avoid repeated reheating, as the chicken can become tough.
