Saltimbocca, which literally translates to “jumps in your mouth,” is a classic Italian-American dish that deserves to make a comeback in home kitchens. Though it’s traditionally prepared in restaurants with veal, chicken cutlets are a simple and worthy substitute. With a quick garlicky white wine pan sauce, it’s a dinner equally suitable for a weeknight or a special occasion.
1 1/4 tsp. salt, divided
6 (4 oz.) chicken cutlets
18 fresh sage leaves
6 thin slices of prosciutto, each cut in half lengthwise (12 strips)
1 tbsp. olive oil
2/3 c. chicken stock
1/4 c. dry white wine (such as Pinot Grigio)
3 tbsp. fresh lemon juice
1 tsp. cornstarch
2 tbsp. unsalted butter
2 garlic cloves, minced
1/4 tsp. ground black pepper
Chopped parsley and lemon wedges, for garnish
- Sprinkle 1 teaspoon of salt over both sides of the cutlets. Top each cutlet with 3 sage leaves. Wrap 2 strips of prosciutto around each cutlet, securing the sage leaves in place.
- Heat the oil in a large skillet over medium heat. Add 3 wrapped cutlets to the skillet and cook 2 to 3 minutes on each side or until cutlets are cooked through. Transfer the cooked chicken to a platter; cover with foil to keep warm. Repeat with the remaining wrapped cutlets. Remove skillet from heat.
- Whisk together the stock, wine, lemon juice, and cornstarch in a small bowl until smooth.
- Melt the butter in the same skillet over medium heat. Add the garlic; cook 30 seconds, scraping any browned bits from the bottom of the skillet. Stir in the broth mixture and the remaining 1/4 teaspoon salt and black pepper. Bring to a boil; cook 2 minutes or until the sauce is slightly thickened, stirring constantly.
- Spoon the sauce over the cutlets. Garnish with chopped parsley and lemon wedges, if desired.