Chicken Saltimbocca That Slaps: Crispy Prosciutto, Sage, and a Lemon-Butter Pan Sauce You’ll Brag About

You want “restaurant good” without the stress, right? Chicken Saltimbocca is the 20-minute flex that makes you look like you studied in Rome but really just have a skillet and enthusiasm. Picture juicy chicken cutlets wrapped in salty prosciutto, kissed with sage, and drenched in a glossy lemon-butter sauce.

It’s fast, dramatic, and wildly satisfying. This isn’t dinner—it’s a mic drop on a plate.

What Makes This Recipe So Good

• Big flavor, minimal effort: Thin chicken cutlets cook quickly and soak up flavor from prosciutto, sage, and a zippy pan sauce.
• Textural contrast: Crispy prosciutto outside, tender chicken inside. The sauce is silky, bright, and just rich enough.
• Weeknight-friendly: Ready in roughly 20–25 minutes.
  

  If you can sauté, you can win.

  
  
• Restaurant vibes: Looks fancy, tastes fancy, costs a fraction. Your guests will assume you have a secret Nonna.
• Flexible: Works with chicken, turkey, or even veal. Swap wine for broth if needed.
  

  No gatekeeping here.

  
  

Ingredients Breakdown

• Chicken cutlets: 4 thin cutlets (about 1 to 1.25 pounds total). If starting with breasts, slice horizontally and pound to 1/4 inch.
• Prosciutto: 4–8 thin slices (enough to wrap each cutlet). Adds salt and crispiness—don’t skip it.
• Fresh sage leaves: 8–12 leaves.
  

  Signature aromatic, slightly peppery bite.

  
  
• All-purpose flour: 1/3 cup for light dredging. Helps browning and sauce cling.
• Olive oil: 2 tablespoons for searing.
• Butter: 3 tablespoons, divided. For flavor and a glossy finish.
• Garlic: 2 small cloves, minced.
  

  Optional but excellent.

  
  
• Dry white wine: 1/2 cup (Pinot Grigio, Sauvignon Blanc). Sub chicken broth if avoiding alcohol.
• Chicken broth: 1/2 cup, low-sodium. Supports a balanced sauce.
• Lemon: Zest of 1/2 lemon and 2–3 tablespoons juice.
  

  Brightness is everything.

  
  
• Capers: 1–2 tablespoons, drained. Salty pop that plays well with the prosciutto.
• Salt and black pepper: Go light on salt because prosciutto + capers already bring it.
• Parsley: 2 tablespoons chopped, for finishing. Optional, but the color and freshness help.

Instructions

1. Prep the chicken: Pat cutlets dry.
   

   Season lightly with pepper and just a pinch of salt (remember the prosciutto). Press 2–3 sage leaves onto each cutlet.

   
   
2. Wrap with prosciutto: Lay 1–2 slices over each cutlet, covering the sage and tucking edges underneath so they hug the chicken.
3. Dredge: Lightly coat both sides with flour, shaking off excess. You want a whisper of flour, not a winter storm.
4. Sear: Heat a large skillet over medium-high.
   

   Add olive oil and 1 tablespoon butter. When shimmering, place cutlets prosciutto-side down. Sear 2–3 minutes until crisp and golden.

   
   

   Flip and cook another 2–3 minutes. Transfer to a plate; tent with foil.

   
   
5. Sauté aromatics: Lower heat to medium. Add 1 tablespoon butter.
   

   Toss in garlic and stir 20–30 seconds until fragrant (don’t burn it—garlic is dramatic).

   
   
6. Deglaze: Add wine. Scrape up browned bits. Simmer 1–2 minutes until reduced by half.
   

   Stir in broth, lemon zest, lemon juice, and capers. Simmer 2–3 minutes to slightly thicken.

   
   
7. Finish the sauce: Swirl in remaining 1 tablespoon butter to emulsify. Taste and adjust with more lemon or a pinch of salt and pepper.
8. Return chicken: Slide cutlets back into the pan and spoon sauce over them.
   

   Simmer 1 minute to warm through.

   
   
9. Serve: Top with chopped parsley. Plate with extra sauce. Side ideas: garlicky greens, polenta, roasted potatoes, or buttered noodles.
   

   Chef’s kiss.

   
   

How to Store

• Fridge: Cool completely. Store chicken and sauce together in an airtight container for up to 3 days.
• Reheat: Warm gently in a skillet over low heat with a splash of broth or water until just heated through. Microwaves work, but go low power and short bursts.
• Freezer: Not ideal due to texture changes in prosciutto and sauce.
  

  If you must, freeze up to 2 months and thaw overnight in the fridge.

  
  
• Make-ahead: You can prep cutlets (wrapped and dredged) up to 6 hours ahead. Cover and chill; sear just before dinner.

Nutritional Perks

• Lean protein: Chicken cutlets deliver solid protein with less fat than red meats.
• Balanced fats: Olive oil and butter provide flavor and satiety. It’s not “diet food,” but it’s smart indulgence.
• Lower-carb friendly: Minimal flour means relatively low carbs compared to breaded cutlets.
• Micronutrients: Sage offers antioxidants; lemon brings vitamin C; capers add quercetin and tang for minimal calories.

Avoid These Mistakes

• Over-salting: Prosciutto and capers are salty.
  

  Season lightly and taste the sauce before adding more salt.

  
  
• Thick chicken: If cutlets are too thick, the prosciutto burns before the chicken cooks. Pound to 1/4 inch. Trust the mallet.
• Skipping the dredge: A light flour coat helps browning and sauce adhesion.
  

  It’s not optional IMO.

  
  
• Overcooking: Dry chicken is a crime. Pull it off the heat when just cooked through—about 160–165°F internal.
• Flat sauce: No acidity = boring. Use lemon and reduce the wine properly for depth.

Different Ways to Make This

• Turkey Saltimbocca: Swap chicken for thin turkey cutlets.
  

  Same method, slightly sweeter flavor.

  
  
• Creamy twist: Add 2–3 tablespoons heavy cream after reducing the wine and broth for a silkier sauce.
• Marsala mash-up: Replace wine with dry Marsala and skip lemon for a warmer, caramelized vibe.
• Gluten-free: Use rice flour or cornstarch for dredging. Everything else stays the same.
• Herb remix: If you’re out of sage, try thyme or rosemary. Different accent, still delicious.
• No-wine version: Use all chicken broth with an extra squeeze of lemon and a splash of apple cider vinegar for complexity.

FAQ

Can I make Chicken Saltimbocca without prosciutto?

Yes, but you’ll lose the signature salty crisp.

Sub thin pancetta or even serrano ham. If using bacon, choose thin slices and par-cook first so it doesn’t overpower the chicken.

What’s the best wine to use?

A dry, crisp white like Sauvignon Blanc or Pinot Grigio. Avoid sweet wines, which make the sauce cloying.

If you wouldn’t drink it, don’t cook with it—basic rule, still true.

How do I keep the prosciutto from sticking?

Start with a hot pan and don’t move the cutlets for the first 2–3 minutes. The prosciutto will release naturally once crisp. Also, use enough oil and a pat of butter to prevent sticking.

Can I bake this instead of pan-searing?

You can, but you’ll sacrifice that A+ crust.

If you must, sear quickly for color, then finish in a 375°F oven for 5–7 minutes. Sauce still gets made on the stovetop.

What sides go best?

Buttered noodles, creamy polenta, roasted potatoes, or sautéed spinach. Something that loves sauce is your best friend here, FYI.

Is the alcohol cooked off?

Mostly.

Simmering reduces the wine and burns off much of the alcohol, but not 100%. If that’s a concern, use broth plus lemon and a dash of vinegar.

Final Thoughts

Chicken Saltimbocca looks like a splurge and cooks like a weeknight hack. It’s salty, bright, buttery, and fast—aka the holy grail of dinner.

Make it once and it’ll hit your rotation like a greatest hits track. Keep sage and prosciutto on standby, and you’ll always have a 10/10 move ready when hunger shows up uninvited. Buon appetito, mic drop included.