Chicken Saltimbocca

Chicken Saltimbocca

Chicken saltimbocca is one of those dishes you can make at a dinner party that’s guaranteed to impress your guests. I love recipes that make you look like a super chef, yet are incredibly easy and quick to make. And who doesn’t love something that’s wrapped in prosciutto?

Ingredients needed to make Chicken Saltimbocca

  1. Chicken Breasts
  2. Sage leaves
  3. Kosher Salt
  4. Eggs
  5. Panko
  6. Vegetable Oil
  7. Lemons
  8. Arugula
  9. Prosciutto
  10. Flour

Step by step (with images!) for making Chicken Saltimbocca

First you’ll begin by slicing the chicken breasts; holding knife parallel to board, carefully slice through the center of the breast (creating cutlets). Once done, place plastic wrap over cutlets, and gently pound as thin as possible – without tearing the meat. If you’re wondering what to pound your chicken with, try using a meat tenderizer (like this one found at Williams Sonoma), or if you’re in a bind or simply don’t have one, you can get creative. Idea: I once used the bottom of an empty wine bottle to pound down chicken breasts. Beggars can’t be choosers, people! Anyways, once flattened, take each separate cutlet and press 2-4 sage leaves onto both sides of the meat. Now, it’s completely up to you for how much sage you want to add to your chicken – I LOVE sage, so I tend to add more than required of the recipe. Your choice though!

Chicken Saltimbocca

Wrap 2 slices (depending on size of cutlet, you may only need 1) of prosciutto around each cutlet. Then sprinkle lightly with a little kosher salt.

Chicken Saltimbocca

Now we’re ready to rock and roll! Grab two shallow dishes, one you’ll place your Panko into, and the other you’ll put your beaten eggs into. Got that all set up? Perfect! Now grab your prosciutto wrapped chicken.

Sprinkle with flour, and shake off the excess. Now dip in eggs (let excess drip back into bowl), and coat in Panko (press lightly to help Panko stick), shake off excess, place on baking sheet. Repeat for remaining cutlets

Heat vegetable oil in a large skillet, until thermometer reads 350°-375°. Once the oil is ready, carefully lower 1 cutlet into oil, make sure it’s lying flat. Be sure the cutlet is submerged enough to cook the bottom half until golden brown, around 2 minutes. Using tongs, carefully flip cutlet over, and cook remaining side until golden brown, about 2 minutes.

Transfer to wire rack, season with kosher salt, and let sit for 5-7 minutes. Repeat for remaining cutlets. Now while your cutlets are resting, grab a large bowl and toss your arugula with lemon juice.

Now it’s time to plate this masterpiece! Place arugula in center of plates, and place your cutlet on top of these beautiful greens. Sprinkle with more salt (if desired), and serve with lemon wedges and/or slices.

Want more delicious chicken recipes? Check out these dishes below:

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Chicken Saltimbocca

Chicken Saltimbocca


  • Author: Carmen
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
Scale

Ingredients

  • 2 skinless, boneless chicken breasts, flattened
  • 4 eggs, beaten
  • 2 cups panko
  • 3/4 cup flour (all purpose)
  • 812 sage leaves
  • 8 thin slices of prosciutto
  • 23 cups vegetable oil
  • 4 cups arugula
  • 1 Tbs Lemon juice, for arugula
  • Lemon Wedges/Lemon Halves, for serving

Instructions

  1. Begin by slicing the chicken breasts; holding knife parallel to board, carefully slice through the center of the breast (creating cutlets)
  2. Place plastic wrap over cutlets, and gently pound as thin as possible – without tearing meat
  3. Place beaten eggs, flour and panko into separate shallow dishes
  4. With each separate cutlet, press 2-4 sage leaves onto both sides of the meat
  5. Wrap 2 slices (depending on size of cutlet, you may only need 1) of prosciutto around each cutlet
  6. Sprinkle with flour (shake of excess); dip in eggs (let excess drip back into bowl); coat in panko (press lightly to help panko stick), shake off excess, place on baking sheet. Repeat for remaining cutlets
  7. Heat vegetable oil in a large skillet, until thermometer reads 350°-375°
  8. Carefully lower 1 cutlet into oil, make sure it’s lying flat. Make sure the cutlet is submerged enough to cook the bottom half until golden brown, around 2 minutes. Using tongs, carefully flip cutlet over, and cook remaining side until golden brown, about 2 minutes
  9. Transfer to wire rack, season with kosher salt, and let sit for 5-7 minutes
  10. Repeat for remaining cutlets
  11. In a large bowl, toss arugula with lemon juice
  12. Place arugula in center of plates, and place cutlet on top. Sprinkle with more salt (if desired), and serve with lemon wedges and/or slices

  • Category: Bites
  • Cuisine: Italian

Keywords: Chicken Saltimbocca

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