I often turn to chicken saltimbocca alla Romana when I need a quick meal that tastes like fine dining but fits into a busy day. This dish layers thin chicken cutlets with prosciutto and sage, then pan-sears them in white wine for a savory bite. You’ll get tender chicken with crispy edges in under 30 minutes.
It’s based on the classic Roman recipe, but I use chicken instead of veal for a lighter option. Below, I’ll walk you through the full recipe so you can make it right away. From there, we’ll cover ingredients, nutrition, and tips to make it your own.
How to Make Chicken Saltimbocca alla Romana
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 4
- Course: Main Dish
- Cuisine: Italian
- Diet: Gluten-free (if using gluten-free flour), Low-carb
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 pounds), pounded to 1/4-inch thickness
- 8 thin slices prosciutto
- 8 fresh sage leaves
- 1/2 cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 1/2 cup dry white wine (such as Pinot Grigio)
- 1/2 cup chicken broth
- Salt and black pepper, to taste
- 1 tablespoon unsalted butter (optional, for finishing)
Instructions
- Season the chicken cutlets on both sides with salt and pepper. Place one sage leaf on each cutlet, then top with a slice of prosciutto. Secure with toothpicks if needed, but keep them minimal to avoid cooking issues.
- Spread the flour on a plate. Dredge each cutlet lightly in the flour, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat. Add the cutlets, prosciutto-side down first, and cook for 3-4 minutes until the prosciutto crisps. Flip and cook the other side for 2-3 minutes until the chicken reaches 165°F internally.
- Remove the cutlets to a plate. Add white wine to the skillet, scraping up browned bits. Let it reduce by half, about 2 minutes.
- Stir in chicken broth and simmer for 3 minutes to thicken slightly. Swirl in butter if using, for a glossy sauce. Return chicken to the pan, spoon sauce over, and heat through for 1 minute.
- Remove toothpicks, slice if desired, and serve hot.
Nutrition
- Calories: 320 kcal
- Protein: 35 g
- Fat: 14 g
- Carbohydrates: 6 g
- Sugar: 0.5 g
- Fiber: 0 g
- Sodium: 850 mg
- Cholesterol: 95 mg
Cooking Method
The method relies on pan-searing for a quick cook that seals in juices while creating a flavorful crust. White wine and broth form a simple pan sauce through deglazing, which lifts fond from the pan to boost taste without much effort. This keeps the dish light yet rich.
Tools Needed
- Meat mallet or rolling pin (for pounding chicken)
- Large skillet (non-stick or cast iron)
- Tongs
- Instant-read thermometer (optional, for doneness)
- Toothpicks (optional)
Choosing Your Ingredients
Selecting Chicken for the Best Texture
Go for boneless, skinless chicken breasts that are uniform in size. Pound them evenly to ensure quick, even cooking—aim for 1/4-inch thickness to mimic the delicate veal in the original. Free-range options add subtle flavor from better feed, but any fresh chicken works if it’s not frozen solid beforehand.
Prosciutto and Sage: The Flavor Anchors
Prosciutto di Parma offers a salty, melt-in-your-mouth quality from its dry-cured process in Italy’s Emilia-Romagna region. Choose thinly sliced versions to avoid overpowering the chicken. Fresh sage leaves provide an earthy, peppery note; their volatile oils release during cooking, infusing the dish with aroma. Avoid dried sage, as it lacks the punch.
Wine and Broth: Building the Sauce
Dry white wines like Sauvignon Blanc or Pinot Grigio cut through richness without sweetness. Their acidity balances the prosciutto’s salt. Low-sodium chicken broth keeps control over the final sodium level, allowing you to adjust seasoning. If alcohol is an issue, substitute with extra broth and a splash of lemon juice for brightness.
The Nutrition Behind Chicken Saltimbocca alla Romana
This recipe delivers lean protein from the chicken, which supports muscle repair and keeps you full longer. Prosciutto adds a small dose of healthy fats, like monounsaturated ones that aid heart health, but watch portions due to sodium.
The overall profile is low in carbs, making it suitable for blood sugar management. Sage contributes antioxidants that fight inflammation, while the white wine (in moderation) provides resveratrol for cardiovascular benefits. One serving covers about 70% of your daily protein needs without excess calories, ideal for weight maintenance.
The Story of Chicken Saltimbocca alla Romana
Saltimbocca originated in Rome during the Renaissance, with “saltimbocca” meaning “jump in the mouth” for its quick preparation and bold flavors. Traditionally made with veal, prosciutto, and sage, it reflects Roman cuisine’s focus on simple, high-quality ingredients.
The chicken version adapts this for modern diets, swapping veal for a milder, more accessible protein. It gained popularity in the U.S. through Italian immigrants in the early 20th century, evolving in home kitchens to suit lighter tastes while honoring the original’s essence.
Adapting for Your Diet
Gluten-Free Version
Swap all-purpose flour with a 1:1 gluten-free blend or rice flour. The dredging step still works to create a light crust without gluten.
Low-Sodium Adjustments
Use low-sodium prosciutto or turkey bacon, and opt for unsalted broth. Reduce added salt entirely—the prosciutto provides enough seasoning.
Dairy-Free and Other Swaps
Skip the butter finish or use olive oil instead. For a vegetarian take, replace chicken with eggplant slices, breaded and seared similarly. Vegan options can use seitan cutlets with plant-based ham and nutritional yeast for umami.
Common Mistakes and Expert Tips
One frequent error is overcrowding the pan, which steams the chicken instead of searing it—cook in batches if needed. Another is using thick cutlets; always pound them thin for tenderness.
For crisp prosciutto, start prosciutto-side down and don’t flip too soon. Tip: Let the sauce reduce fully to concentrate flavors. If the chicken dries out, add a splash of broth during the final simmer. Use room-temperature chicken for even cooking.
Serving, Pairing, and Storage
Pairing Suggestions
Serve with roasted vegetables like asparagus or a simple green salad to balance the richness. Pair with a crisp Italian white wine, such as the one used in the sauce, or a light red like Chianti.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a bit of broth to revive the sauce—avoid the microwave to prevent toughness. It freezes well for 2 months; thaw overnight before reheating.
The Science of the Sear
Pan-searing triggers the Maillard reaction, browning proteins and sugars in the flour and prosciutto for that nutty flavor. Medium-high heat (around 375°F) is key; too low, and you get sogginess, while too high burns the delicate sage.
Frequently Asked Questions
What is the difference between chicken saltimbocca and veal saltimbocca?
Chicken saltimbocca uses pounded chicken breasts instead of veal for a leaner, milder taste. The preparation stays the same, but chicken cooks faster—about 5-7 minutes total versus veal’s 8-10.
Can I make chicken saltimbocca alla Romana ahead of time?
Yes, assemble the cutlets up to 4 hours ahead and refrigerate. Cook just before serving to maintain crispness. The sauce can be prepped separately and reheated.
Is chicken saltimbocca alla Romana healthy?
It is, with high protein and low carbs. At 320 calories per serving, it fits balanced diets. Choose lean prosciutto to keep sodium in check.
What if I don’t have prosciutto?
Substitute with thinly sliced ham or bacon, but trim fat to avoid greasiness. For a lighter option, use capicola, which has similar curing but less salt.
How do I know when the chicken is done?
Use a thermometer for 165°F in the thickest part. The meat should be opaque and juices clear. Overcooking leads to dryness, so check early.
Can this recipe be baked instead of pan-fried?
Yes, bake at 400°F for 10-12 minutes, flipping halfway. It won’t get the same sear, but broil for 1-2 minutes at the end for crispiness.
What sides go best with chicken saltimbocca alla Romana?
Try polenta for an Italian touch or steamed broccoli. Avoid heavy starches to keep the meal light and let the sauce shine.
Is white wine essential in the sauce?
It’s traditional for acidity, but lemon juice and broth work as a non-alcoholic substitute. The wine’s evaporation leaves subtle fruit notes without alcohol content.