What is Chicken Saltimbocca? The Classic Roman Dish That Will “Jump in Your Mouth”

Have you ever had a dish that was so delicious it literally jumped into your mouth? That’s exactly what “saltimbocca” means in Italian! As a passionate home cook who’s tried countless chicken recipes, I gotta tell you that Chicken Saltimbocca is one of those dishes that sounds fancy but is actually super easy to make. It’s perfect for impressing dinner guests or just treating yourself to something special on a weeknight.

I first discovered this amazing dish during my trip to Rome a few years back, and I’ve been obsessed with perfecting it ever since. So let me walk you through everything you need to know about this mouthwatering Italian classic!

The Origins of Saltimbocca: A Taste of Roman History

Chicken Saltimbocca is an adaptation of the traditional Roman dish Saltimbocca alla Romana, which was originally made with veal. The name “saltimbocca” literally translates to “jumps in the mouth” in Italian, which perfectly describes how flavorful this dish is!

While many believe saltimbocca originated in ancient Rome, it’s actually believed to have been created much later, around the mid-1800s. Some say it originated in Rome, while others claim it came from Brescia in northern Italy Wherever it came from, I’m just glad it exists!

The classic version uses veal cutlets, but chicken has become an incredibly popular alternative that’s more widely appealing (and usually more affordable). The chicken version maintains all the incredible flavors while being a bit more accessible for everyday cooking.

What Makes Chicken Saltimbocca So Special?

What I love about Chicken Saltimbocca is how it delivers complex, sophisticated flavors from just a handful of simple ingredients. The combination of tender chicken, salty prosciutto, aromatic sage, and a buttery white wine sauce creates a harmony of flavors that truly does “jump in your mouth”!

The dish has this perfect balance of:

• Salty (from the prosciutto)
• Savory (from the chicken and pan sauce)
• Aromatic (from the fresh sage)
• Richness (from the butter and olive oil)
• Brightness (from the white wine)

And the best part? It looks super impressive but can be made in under 20 minutes! That’s my kind of recipe.

Essential Ingredients for Authentic Chicken Saltimbocca

To make a truly delicious Chicken Saltimbocca, you’ll need:

1. Chicken Cutlets

Thin chicken cutlets are essential for this dish. You can either buy pre-made cutlets or slice and pound chicken breasts yourself. The thinness allows them to cook quickly while staying juicy and tender. For best results, you want them about 1/4-inch thick.

2. Prosciutto

This thin, dry-cured Italian ham brings a wonderful salty-sweet flavor to the dish. When cooked, it becomes slightly crispy while still maintaining its delicate texture. Make sure to get good quality prosciutto – it makes a big difference!

3. Fresh Sage Leaves

Fresh sage is crucial for authentic flavor. Don’t substitute dried sage here – the fresh leaves not only provide a gorgeous presentation but also crisp up beautifully during cooking. When fried in olive oil, sage develops a deep, aromatic quality that’s absolutely divine.

4. White Wine

A dry white wine like Chardonnay works perfectly for the pan sauce. The wine adds acidity and helps keep the chicken moist while creating a flavorful sauce with the browned bits from the pan (what chefs call “fond”).

5. Butter (or Ghee)

Adding butter to the sauce gives it a velvety, rich quality. If you’re avoiding dairy, you can skip it or use ghee instead. The dish will still be delicious without it!

6. Flour

A light dusting of flour on one side of the chicken helps create a crispy texture and thickens the sauce.

7. Extra Virgin Olive Oil

Use a good quality extra virgin olive oil for authentic flavor. Contrary to some myths, you absolutely can cook with olive oil! It adds a wonderful richness to the dish.

How to Make Perfect Chicken Saltimbocca at Home

Now that we’ve covered the ingredients, let’s talk about how to put them all together. The beauty of this dish is in its simplicity!

Step 1: Prepare Your Chicken

First, you’ll need to get your chicken cutlets ready:

1. Pat chicken breasts dry with paper towels
2. Slice each breast horizontally to create two thinner pieces
3. If needed, pound them to about 1/4-inch thickness using a meat tenderizer
4. Season with kosher salt and freshly ground black pepper

Step 2: Assemble the Saltimbocca

This is where the magic happens:

1. Sprinkle flour on a plate and place the chicken cutlets on top (you only need to flour one side)
2. Lay a slice of prosciutto over each cutlet (it doesn’t need to be perfectly flat)
3. Place a fresh sage leaf on top of the prosciutto
4. Secure with a toothpick if desired (push it through parallel to the chicken so it lays flat)

Pro tip: If you don’t have toothpicks, you can place the sage leaf under the prosciutto instead, or just be extra careful when flipping.

Step 3: Cook to Perfection

Now we’re ready to cook:

1. Heat olive oil in a large skillet over medium heat until shimmering
2. Place the cutlets flour-side down in the pan
3. Cook for about 3 minutes until golden brown on the bottom
4. Carefully flip and cook for another 2-3 minutes until the prosciutto becomes crispy and slightly darker
5. Transfer the chicken to a serving platter

Step 4: Make the Sauce

The sauce is what brings everything together:

1. Lower the heat to medium-low
2. Add white wine to the pan (about 1/4 cup)
3. Scrape up all those delicious browned bits from the bottom of the pan
4. Let the sauce reduce by half, about 2 minutes
5. Whisk in 2 tablespoons of butter or ghee if desired
6. Season with salt and pepper to taste

Step 5: Serve and Enjoy

1. Return the chicken to the pan briefly to warm through
2. Remove the toothpicks
3. Serve with the sage side facing up
4. Spoon plenty of that luscious sauce over the top

And voilà! You’ve got a restaurant-quality dish ready in under 20 minutes!

Common Mistakes to Avoid When Making Chicken Saltimbocca

Even tho this dish is pretty straightforward, there are a few pitfalls to watch out for:

1. Using thick chicken breasts: Make sure your chicken is thin (about 1/4-inch) so it cooks quickly and evenly.

2. Overcooking the chicken: Since the cutlets are thin, they cook very quickly. Overcooked chicken will be dry and tough.

3. Not securing the prosciutto and sage: If you don’t use toothpicks, be extra careful when flipping to keep everything together.

4. Substituting dried sage for fresh: Fresh sage is essential for both flavor and presentation. The crispy fried sage leaves are one of the best parts!

5. Using too much flour: You only need a light dusting on one side. Too much flour will make the dish heavy and can burn in the pan.

6. Skipping the sauce: The white wine pan sauce really brings everything together. Don’t skip this step!

Delicious Variations to Try

While the classic version is amazing on its own, there are some tasty variations you might want to experiment with:

Traditional Veal Saltimbocca

If you want to make a true Saltimbocca alla Romana, use veal cutlets instead of chicken. Veal has a lighter flavor and softer texture than beef.

Different Cured Meats

Try experimenting with other thinly sliced cured pork products like:

• Speck (smoked prosciutto)
• Jamón Serrano
• Jamón Ibérico

Each brings its own unique flavor profile while maintaining the spirit of the dish.

Cheese Addition

Some modern versions include a thin slice of cheese like mozzarella or provolone between the chicken and prosciutto.

Marsala Variation

Replace the white wine with Marsala wine for a slightly sweeter, more robust sauce.

What to Serve with Chicken Saltimbocca

Chicken saltimbocca is quite rich, so it pairs well with lighter sides that can balance the meal. Here are some perfect accompaniments:

Vegetable Sides

• Blanched asparagus
• Roasted green beans
• Sautéed spinach with garlic
• Roasted broccoli with Parmigiano
• Roasted fennel
• Fresh endive salad

Starchy Sides

• Simple lemon pasta
• Crusty Italian bread dipped in good olive oil
• Roasted or mashed potatoes
• Risotto (though traditionally served as a first course)
• Polenta

Can You Make Chicken Saltimbocca Ahead of Time?

Chicken saltimbocca is definitely best enjoyed immediately after cooking, when the prosciutto is crispy and the chicken is juicy. However, if you’re looking to save some time:

• You can slice the chicken breasts into cutlets ahead of time
• You can layer them with prosciutto and sage, then wrap tightly in plastic
• Wait to flour them until just before cooking

The dish itself takes less than 20 minutes to prepare, so it’s quick enough for a weeknight meal even without much advance prep.

My Personal Tips for the Best Chicken Saltimbocca

After making this dish countless times, I’ve picked up a few tricks:

1. Quality ingredients matter: Since there are so few ingredients, use the best quality you can find, especially the prosciutto and olive oil.

2. Don’t skip the butter: While you can make the dish without it, the butter really does add a wonderful richness to the sauce.

3. Let the prosciutto crisp: Don’t rush the cooking process. Letting the prosciutto get slightly crispy adds amazing texture and intensifies the flavor.

4. Sage placement: I prefer placing the sage leaf on top of the prosciutto rather than underneath. This allows it to crisp up beautifully and become almost chip-like!

5. Pan sauce technique: When making the sauce, make sure to scrape up all those browned bits from the bottom of the pan – that’s where all the flavor is!

6. Serve immediately: This dish is at its absolute best when served right away, while everything is hot and the textures are perfect.

Health Benefits of Chicken Saltimbocca

While Chicken Saltimbocca is definitely an indulgence, it does have some nutritional benefits:

• Chicken breast is a lean protein source
• Olive oil provides healthy monounsaturated fats
• Sage has antioxidant and anti-inflammatory properties
• The dish is naturally low in carbohydrates
• It’s gluten-free if you skip the flour or use a gluten-free alternative

Of course, prosciutto is high in sodium, and the dish contains butter, so it’s not something you’d want to eat every day. But as an occasional treat, it’s a relatively balanced choice compared to many other rich dishes!

Why You’ll Fall in Love with Chicken Saltimbocca

There’s something magical about the combination of flavors in Chicken Saltimbocca. The salty prosciutto, aromatic sage, and buttery wine sauce create a symphony of taste that truly does “jump in your mouth”!

What I love most about this dish is how it transforms simple ingredients into something that feels special and sophisticated. It’s the kind of recipe that makes you feel like a professional chef, even if you’re still finding your way around the kitchen.

Plus, it’s versatile enough for any occasion. Serve it for a romantic date night, a family dinner, or when you’re entertaining guests. It never fails to impress!

Final Thoughts

Chicken Saltimbocca is one of those dishes that proves great cooking doesn’t have to be complicated. With just a handful of quality ingredients and about 20 minutes of your time, you can create a meal that tastes like it came from a high-end Italian restaurant.

What’s your favorite Italian chicken dish? Have you tried making Chicken Saltimbocca before? I’d love to hear about your experiences in the comments below!

Buon appetito!

Chicken Saltimbocca ingredients include thin chicken cutlets, prosciutto, and fresh sage leaves as the core components, along with salt, black pepper, all-purpose flour for coating, olive oil for sautéing, and a simple pan sauce made with butter, chicken stock, and often a splash of dry white wine or Marsala wine.

Serve saltimbocca with a starchy base like mashed potatoes, risotto, polenta, or pasta to soak up the flavorful pan sauce, and pair it with a simple green vegetable such as sautéed spinach, roasted broccoli, or steamed asparagus to provide a fresh, contrasting element.