Rating: 3.68 stars
56 Ratings
  • 5 star values: 16
  • 4 star values: 16
  • 3 star values: 16
  • 2 star values: 6
  • 1 star values: 2

This recipe is inspired by saltimbocca, a classic Roman dish. In this variation we've replaced the traditional veal cutlets with chicken breast cutlets.

Everyday Food, April 2004

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Recipe Summary

prep:
10 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a shallow bowl, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

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  • Lay 1 sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around middle of each cutlet, encasing sage. Flatten with the palm of your hand to help prosciutto adhere to the chicken. Dredge cutlets in seasoned flour; tap off excess.

  • In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Cook 2 cutlets until golden brown and cooked through, 3 to 4 minutes per side. Remove cutlets, and keep warm. Repeat with remaining 2 teaspoons oil and 2 cutlets.

  • Add wine and broth to skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from heat; let cool 1 minute. Add butter and minced sage; stir until butter is melted, about 30 seconds. Spoon sauce onto plates; top with cutlets. Serve immediately.

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Reviews (3)

56 Ratings
  • 5 star values: 16
  • 4 star values: 16
  • 3 star values: 16
  • 2 star values: 6
  • 1 star values: 2
Rating: Unrated
06/13/2014
I love this recipe! I add garlic to the sauce, and also use basil leaves instead of sage!
Rating: Unrated
03/08/2011
I love Martha... yet another completely easy and delicious recipe. Followed it to a "T". YUMMY!!
Rating: Unrated
05/20/2008
BY FAR, our favorite recipie!!!! The kids aren't fond of "the leaf" on their meat, but it's easily removed. Try it. You'll LOVE it.
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