Chicken saltimbocca is a classic Italian dish that is loved by foodies all around the world. With its crispy exterior, tender chicken breast, and rich flavorful sauce, it makes for an utterly delicious meal. But what exactly goes into making this iconic dish? Let’s find out the key ingredients that make up the savory taste of chicken saltimbocca.
A Brief History of Chicken Saltimbocca
Saltimbocca originated in Rome, Italy in the 19th century. The name literally translates to “jump in the mouth” which perfectly describes how the burst of flavors excites the palate While the dish was traditionally made with veal, it evolved over the years, and chicken became a popular substitute for veal cutlets. The contemporary version made with chicken is now loved globally and appears on the menus of Italian restaurants worldwide.
The Star Ingredient – Chicken Breasts
Boneless, skinless chicken breasts form the foundation of chicken saltimbocca Chicken breasts provide a neutral canvas that absorbs all the other flavors nicely To ensure even cooking and enable the chicken to cook quickly, the chicken breasts are pounded to about 1/4 inch thickness. This creates an even surface to layer the other ingredients on.
Some recipes also use chicken cutlets which are evenly thin slices of chicken breast. Chicken cutlets save time and minimize preparation. If using whole chicken breasts, simply slicing them horizontally creates ready to use chicken cutlets.
Flavor Layer #1 – Sage
Fresh sage adds a distinctive flavor and aroma to chicken saltimbocca. With its earthy, minty, yet slightly peppery flavor, sage complements chicken perfectly. The herb’s savory taste also balances the richness from the other ingredients.
About 3 fresh sage leaves are placed on top of the chicken in each serving. Ensure the leaves are spread evenly. The chicken is later wrapped around the sage leaves securing them in place.
Flavor Layer #2 – Prosciutto
Paper-thin slices of cured Italian ham called prosciutto add a salty, umami flavor. Prosciutto also lends a delightful crunch and texture contrast to the tender chicken breasts.
To make chicken saltimbocca, prosciutto slices are layered on top of the sage leaves. About 2 thin slices per chicken breast does the trick. They add just enough saltiness without overpowering the other flavors.
Finishing Touches – Flour, Stock, Wine, and Butter
To cook chicken saltimbocca, the chicken is dipped in seasoned flour before pan-frying. This helps form a crispy coating on the exterior.
The sauce is made using chicken stock, white wine, lemon juice, and butter. The stock and wine impart depth of flavor and complexity. Butter lends a richness and silky texture. Lemon brightens up the flavors.
Optional extras like garlic, parsley, capers, and olives can also be added to customize the flavor.
Step-By-Step Method
Now that we know the key ingredients, let’s look at the step-by-step method to put it all together:
- Pound chicken breasts to 1/4 inch thickness and season with salt and pepper
- Place sage leaves and prosciutto on top of the chicken
- Wrap prosciutto around the chicken securing the stuffing
- Coat chicken in flour and pan fry until golden brown
- Cook aromatics like garlic and shallots
- Deglaze pan with white wine and chicken stock
- Simmer till sauce reduces and thickens slightly
- Finish with butter, lemon juice and chopped parsley
With these simple steps, the ingredients come together to create the classic Italian recipe – chicken saltimbocca!
Cooking Tips and Variations
- Use toothpicks to secure the prosciutto slices around the chicken. Remove before serving.
- Cook the chicken over medium-high heat to get a crispy exterior without overcooking.
- Let the chicken rest for 5 minutes after cooking for juicy, tender meat.
- Substitute sage with rosemary or oregano for a variation in flavor.
- Use ham or pancetta instead of prosciutto.
- For a restaurant-style presentation, serve the chicken saltimbocca over wilted spinach.
- Pair with pasta, risotto or creamy polenta to balance the richness of the dish.
The beauty of chicken saltimbocca lies in its simplicity. With just a handful of high-quality ingredients, it makes for an elegant yet easy Italian classic. Now that you know what goes into making it, it’s time to get cooking! Scintillate your taste buds with this “jump in the mouth” Italian delicacy.
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How to make Chicken Saltimbocca
For this dish, we’re going to use very thin pieces of chicken breast (aka, cutlets). Or you can cut your chicken breasts in half to make them thinner. Some recipes also have you pound the chicken until it’s a certain thickness. I typically can’t be bothered with that so I simply go in knowing that each piece of chicken might cook at slightly different lengths depending on the thickness.
The chicken is then seasoned with salt, pepper and sprinkled with fresh sage. The fresh sage is a must and what really makes this dish SO good. Next, press a slice of prosciutto onto the chicken breast, and top with a leaf of sage.
Heat the oil in a large skillet over medium heat. Once hot, add in the cutlets, prosciutto side down, and cook for about 3 minutes. Flip and then cook on the other side until chicken is cooked through, about 3-5 additional minutes. Once done, transfer chicken to a plate and cover with foil.
Pour out about half of the oil so that only 1 teaspoon of oil/liquid remains in the skillet. Add in the shallot and cook for 2 minutes until softened. Stir in the flour and cook for 1 additional minute.
Whisk in the wine and broth and bring to a simmer and cook for about 4 minutes until the sauce is thickened and reduced a bit.
Turn heat down to low and whisk in the butter, parsley, and lemon juice until fully combined.
Return the chicken to the skillet, prosciutto up, as well as any juices that collected on the plate. Simmer for about a minute so that the chicken can heat through again.
Remove from heat and serve the chicken with the sauce divided evenly among the 4 cutlets.
Chicken saltimbocca is one of those dishes that many people are intimidated by but it’s SO easy! This seriously comes together in less than 30 minutes and is just so very good!
- Use a toothpick to secure the prosciutto: While not completely necessary, I like to use a toothpick to hold the prosciutto and the sage onto the chicken. My dad did it this way, so it’s one of those small things that I wanted to incorporate into the dish. Plus, it makes it easier to hold everything together when you flip the meat. Don’t forget to remove the toothpicks before eating!
- Brown bits: Be sure to scrape up the brown bits from the bottom of the skillet when you add in the wine and broth. This is where much of the flavor comes from!
Saltimbocca is a classic Italian dish originating from Rome, and is traditionally made with thin veal cutlets wrapped or topped with prosciutto, and a whole sage leaf often pressed or pinned on top with a toothpick.
We love to enjoy this chicken dinner with a side of roasted veggies, a fresh green salad or creamy mashed potatoes! It would also be great with roasted green beans and potatoes or these fun accordion potatoes!
To truly guarantee your chicken is perfectly cooked, use an internal thermometer and check to see that it has reached 160 degrees F; as it rests, the temperature will rise to 165 degrees F, which is safe to eat.
- Storing leftovers: Place any leftover chicken saltimbocca in an airtight container and store in the fridge for up to about 4 days.
- To freeze: This will also freeze well in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before using.
- To reheat: Rewarm leftovers back in the pan with sauce. You can also pop it in the microwave and heat until warm.
Substitutions and variations for this Chicken Saltimbocca recipe:
- Feel free to use gluten-free flour to thicken the sauce instead of all-purpose flour.
- You can use chicken broth or vegetable broth.
- If you love garlic, add a minced garlic clove in with the shallot.
- Instead of adding wine, you can use additional broth. But the wine adds a really great depth of flavor that adds a lot to the sauce, plus the alcohol will cook out, so I encourage you to use it!
Guy Fieri’s Chicken Saltimbocca | Food Network
FAQ
What is saltimbocca made of?
The traditional saltimbocca alla romana recipe always uses veal, prosciutto, sage and white wine and butter for the sauce. Variations are often seen in trattorias even in Italy, such as chicken or pork in place of beef, and other types of cured hams instead of prosciutto.
What is chicken saltimbocca?
Chicken Saltimbocca (pronounced sal-tim-BO-ck-ah) is a classic Roman dish of seared chicken cutlets layered with prosciutto and fresh sage and finished with a simple white wine pan sauce. It’s easy to prepare but boasts complex flavors and a sophisticated appeal.
What does saltimbocca literally mean?
Saltimbocca, which literally means “jump in the mouth” in Italian, is a no-brag-just facts description of the wonderfulness of the classic recipe made with veal scallopine, prosciutto and sage.
What does saltimbocca taste like?
A classic saltimbocca is made with veal and wrapped in prosciutto and sage. With tender veal, salty prosciutto, and an earthy, herbaceous taste of sage, this meal has more than enough flavor.