Chicken Saltimbocca. A dish of appetizing and tasty simplicity. Chicken Saltimbocca is one the most traditional dish part of the Italian gastronomic heritage and definitely one you cannot miss. Cooked Roman style, with crudo ham and sage is a delicious dinner idea, quick to prepare and full of flavor. Raw ham and sage enrich the chicken with flavor, and the simple white wine and butter sauce make it absolutely special. Traditionally this recipe is made with veal, but chicken is definitely a cheaper and more easy to find alternative, but no less delicious. But what is Chicken Saltimbocca? Saltimbocca is an Italian term which means “jumps in the mouth”. It refers to veal or chicken cutlets, which are wrapped with prosciutto slices and sage leaves, then cooked until golden and they are so delicious that you can eat them in one bite.
Why you will love this dish
– This recipe is the epitome of Italian food: few quality ingredients combined to create a heavenly dish.
– Ideal for a quick weeknight dinner, a date or when you have guests that you want to delight.
– A classic Roman dish: make it and you will feel like you are eating in an Italian trattoria.
THE ORIGIN OF saltimbocca
The first description of this recipe comes from Pellegrino Artusi, author of the famous book “The Science in Cooking and the Art of Eating Well”, the most comprehensive compendium of Italian gastronomy of the last century. In his book, he describes the simplicity and deliciousness of this dish after trying it at Le Venete, a historic and renowned Roman restaurant from the late nineteenth century.
It seems, then, that the saltimbocca recipe has quite ancient origins, rooted not only in popular cuisine but also in the world of refined cooking of the time.However, it is not easy to determine the region where this dish originated. The vast majority of authors and connoisseurs of the subject acknowledge its origin in Brescia and only later accept that it was adopted by Rome, as this recipe spread exuberantly throughout the Capitoline territory.
Chicken Saltimbocca Ingredients and Variations
Meat: This recipe works best with chicken cutlets. You can either buy regular chicken breasts and cut them in half lengthwise, or buy thinly sliced chicken breasts that are already cut in half. You can also use veal, beef or pork. Traditional Roman samtimbocca are made with veal.
Flour: Sprinkle the chicken breasts lightly with flour. Choose 00 flour or all-purpose flour. The flour will keep the meat soft and tender during cooking.
Crudo ham: Strictly from Parma for better results and the highest quality. I place a slice of crudo on each chicken slice, along with a leaf of sage. You’ll need a toothpick to stop the whole thing. You can also substitute bacon for the prosciutto, which is made in Trentino Alto Adige and has a spicier, smokier flavour.
Butter: salted or unsalted, you definitely need to be generous as it helps make this recipe moist, succulent and juicy.
White wine: the finishing touch is the white wine, which adds a little acidity and picks up all those toasty bits in the pan.You can sub wine with fresh lemon juice, (4 tbsp) or with some broth ( half cup).
Some recipes call for capers, artichokes, or red onions, but I think they would add too much salt and overwhelm the simplicity of this dish.
How to make Chicken Saltimbocca
The recipe for chicken saltimbocca is quite simple to make. Just follow this steps and tips and you will obtain a restaurant worthy dish!
Start by gathering all the ingredients.
Pat the chicken fillets dry. Pound them thinly sliced with a meat mallet. Pounding the meat is important to obtain thin slices, you do not want to cook the crudo too much, as it will become very salty.
Put some flour on a plate and season with salt and pepper. Dredge the cutlets in the flour. Shake off the extra flour, as you only want a thin layer to ensure the meat will be tender and juicy.
Put some raw ham and a leaf of sage on each cutlet. Prick it with a toothpick. Put some butter in a cast iron skillet or pot and let it melt. Be careful to not burn it.
Once the butter is melted and warm, add the chicken with the crudo sage on top and let it fry for 2-3 minutes, then turn it over for another 2-3 minutes. At this point the chicken should be golden and the prosciutto and sage crispy. Remove the chicken and set it aside. Add the white wine, and while you let it evaporate, scrap the bottom of the pan with a spatula in order to collect all those tasty chicken bits. Wine is important to add a layer of acidity to the dish and to remove the tasty bottom of the pan, so don’t omit it.
Remove the chicken and place it on a serving platter, add on top the wine butter sauce. Mangia.
MORE DELICIOUS MEAT & CHICKEN RECIPES FOR YOU
PAN-FRIED BREADED CHICKEN BREAST (ITALIAN)
CHICKEN MEATBALLS WITH MUSHROOMS
LET’S COOK TRADITIONAL ITALIAN CHICKEN CACCIATORE
CRISPY CHICKEN PARMESAN (CHICKEN PARMIGIANA)
What to serve with chicken saltimbocca
I would serve this dish with roasted potatoes and roasted asparagus, as these delicate flavor compliment well withe this savory recipe. But I must confess that since I met Rob, I started appreciating serving it with a side dish of pasta. In order to not overpower the flavor a simple straw and hay fettuccine will be ideal and you can dress them with the meat sauce. Delicious!
Which wine to pair with chicken saltimbocca
The classic pairing would be a Pinot Grigio, possibly a fruity wine with notes of honey, lemon and apricot that complements the saltiness of the dish. The note of the wine cleanses the palate bite by bite, giving you the opportunity to enjoy the delicious simplicity of this dish in all its greatness.
Equipment
- cast iron skillet
- Meat Mallet
Ingredients
- 1½ pound chicken
- ¼ pound crudo ham sliced thinly
- 8 leaves sage
- 1 tsp salt
- 1 tsp pepper
- 5 tbsp flour all-purpose
- 6 tbsp butter
- 1 cup white wine
Instructions
- Start by gathering all the ingredients.
- Pat the chicken fillets dry and make sure they are thinly sliced. Put some flour on a plate and season with salt and pepper.
- Dredge the cutlets in the flour, shake off the excess.
- Place on each piece of chicken some crudo and a leaf of sage. Prick it with a toothpick.
- Put some butter in a cast iron skillet or pot and let it melt. Once the butter has melted and is warm, add the chicken let it cook for 2-3 minutes on medium heat. Turn each slice of chicken on the other side and cook it for 2-3 minutes more minutes.
- At this point the chicken should be golden and the prosciutto and sage crispy. Remove the chicken and set it aside. Add the white wine, and while you let it evaporate, scrap the bottom of the pan with a spatula in order to collect all those tasty chicken bits.
- Remove the chicken from the pot. Place it on a serving platter and add the sauce on top. Mangia.
Notes
Nutrition
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Piatto sano e veramente buono.