If you want a “jump in the mouth,” you’ve just discovered the right easy, quick and delicious recipe, combining flavors I love — chicken, fresh lemon juice, sage and crispy prosciutto.
After remembering to get the ingredients at the market, the job’s simple because the whole thing takes 15 minutes to prepare on the stove-top.
In case you’re wondering why the dish is called “saltimbocca,” the word roughly translates as “jump in the mouth,” and for very good reason. One mouthful and you’ll understand why my Italian buddy always says, “Who better than us!”
Ingredients
- 4 (4-ounce) Chicken cutlets
- 1/8 teaspoon salt
- 12 Fresh sage leaves
- 2 ounces prosciutto, very thinly sliced cut into 8 think strips
- 4 teaspoons olive oil, extra virgin divided
- 1/3 cup chicken broth fat-free, lower-sodium
- 1/4 cup fresh lemon juice
- 1/2 teaspoon cornstarch
- lemon wedges optional
Servings:
Instructions
- Sprinkle chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in place.
- Heat a large skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; cook 2 minutes on each side or until done. Remove chicken from pan; keep warm.
- Combine broth, lemon juice, and cornstarch in a small bowl; stir with a whisk until smooth. Add cornstarch mixture and remaining 1 teaspoon olive oil to pan; bring to a boil, stirring constantly. Cook 1 minute or until slightly thickened, stirring constantly with a whisk. Spoon sauce over chicken. Serve with lemon wedges, if desired. Serves 4 (serving size: 1 cutlet and 2 tablespoons sauce)
This looks great, but my question is why are all of you so concerned with the fat content. The problem is not the fat, it’s the carbs. I never use the fake stuff. Always real butter, olive oil coconut oil, nut oils. It’s so much better.
We have to get it out of our heads that fat is bad.
Thanks, Debra
Debra, we’re not fat-phobic in any way on the show, though we are aware some listeners and users have reasons to be sensitive about fat. We believe in real, whole foods, as it seems you do. Thanks for writing! Cheers, Faith
We ate this for dinner tonight and LOVED it!
Cora,
I’m so delighted to hear that; it’s one of my favorite things to eat!
Cheers, Faith
Hi Faith,
I made this tonight and was a little frustrated when I went to wrap the chicken with the prosciutto. I was remembering on the radio show yesterday you talked of folding the chicken in half and wrapping it to secure the sage. I felt like the recipe was instructing me to roll the chicken with the prosciutto so that’s what I did. Needless to say 2 minutes cooking time was not nearing enough, after 10 min I opened up the chicken roll since it was not cooking inside. Maybe my cutlets were thicker or I should have just folded it half like you said?
No matter how I need to construct it I will definitely be making it again it was spectacular. Unfortunately not leftovers this time around.
Karen,
I see what happened here, though I’m thrilled you liked how this tastes; I do, too. Chicken cutlets come in all sizes these days, so if you are not buying ones that are very thin, it’s best to pound it then. That makes the rolling so much easier, and it cooks evenly. See the recipe here in the section for exact instructions.
Best, Faith
The thin cutlets are very wide. If you leave the cutlets flat, the prosciutto barely goes around. Do you secure with toothpicks? Or should cut the cutlet in half ?In the photo the cutlet looks thick. Should you roll it? I’m unable to tell from the directions.
JoAnne,
You can roll the cutlets and wrap them with prosciutto, or cut them in pieces if it’s easier. Chris made them whole, wrapping the prosciutto around the cutlet — his slices were large enough to do so. Whatever works for you is fine; it’s the combination of flavors that counts.
Cheers,
Faith
I made this last night. Delicious, quick and easy. The suggestion I heard during the show to use the packed prosciutto is a good one. You won’t spend time at the deli counter and there’s an ounce left for snacking while you’re cooking! 🙂
I made it with spinach as suggested, but added baby Portobello mushrooms.
Next time I think I’ll make the Kung Pao Brussels Sprouts for a side.
Jim,
I, too, love snacking on the prosciutto once I open the package, though sometimes I try to resist so the actual recipe tastes “new” to me. I really like the Brussels Sprouts. Let us know what you think. Thanks for writing! Cheers, Faith
I made this for my wife. It was fantastic and easy – just like you said.
I used a lemon sea salt so i left out the wedge of lemon and it was plenty lemony. I used flour instead of corn starch and it thickened in a very rich way. That, and i substituted one teaspoon of the oil with olive oil and truffle oil. I think it helped make the sauce extra fine.
The proportion of sauce to chicken was also perfect.
No carbs, all fresh – thanks for posting this recipe as i will use it many more times.
Richard, aren’t you something?! Love that you made these substitutions, which I’d like to try since I like low carb eating. The truffle oil is a terrific addition here. Many thanks.
Cheers, Faith
Faith, this was a tasty entree for dinner this evening! We heard the recipe while driving on our errands and it become the choice for dinner on the spot! a little less lemon then recommended but the lemon oil for cooking balanced it out! paired it with a spaghetti squash fritter which made a wonderful meal! Thank you!
Thanks, Steve. Glad you made it your own by lessening the lemon to suit your taste.
Cheers, Faith