A 20-Minute Italian recipe for Chicken Prosciutto Saltimbocca everyone will enjoy. Everyone will want seconds when you prepare this recipe.
Saltimbocca means “a jump in the mouth” in Italian. This recipe for Chicken Prosciutto Saltimbocca is just that delicious! It’s an easy recipe created by Andrea Soranidis the author of a brand spanking new cookbook, 20-Minute Italian: Your Traditional Favorites, Faster, Easier and with a Modern Twist. 20 Minute Italian will be hitting the virtual shelves Oct. 1st! Get your copy here!
ABOUT THE AUTHOR
Born Italian, Andrea grew up watching her Mom cook just like you and I. Her recipes are shorter easier versions of those labors of love her Mom prepared. As a busy working Mom over at the food blog, The Petite Cook, Andrea saw the need to provide quintessential Italian dinners prepared with shortcuts without losing the flavor.
MY FAVORITE RECIPES IN THE COOKBOOK
I prepared the Chicken Prosciutto Saltimbocca for Sunday dinner with nine members of our family. Everyone gave the chicken rave reviews. My hubby says this recipe goes into our rotation now. He liked the fact that the chicken was lightly battered so it resembled fried chicken but lighter.
IS THIS COOKBOOK FOR YOU?
Do you enjoy Italian meals? Are you a busy person who would just like to enjoy a nice home cooked meal without it taking forever? If you said yes, then this cookbook is for you!
You will find Gluten Free, Vegan and Vegetarian recipes. There are nice tips at the end of each recipe for simple changes you may enjoy making for your own taste.
There is an entire section of Side Dishes one of which is for leftover Spaghetti Frittata.
The recipe calls for chicken cutlets which are simply boneless skinless chicken breasts sliced in half the long way to make two pieces. Then you pound them with a meat mallet to make them an even thickness.
Unlike the traditional recipe for Chicken Prosciutto, this recipe cooks in a skillet on top of the stove. No baking required. That is the trick to dinner in no time.
There were nine of us enjoying this recipe for Sunday dinner. I served Italian green beans and brown rice as side dishes which everyone gobbled up. It honestly takes longer for the brown rice to cook than the chicken.
Printable recipe below.
Reprinted with permission from 20-Minute Italian by Andrea Soranidis Page Street Publishing Co. 2019. Photo credit: Andrea Soranidis
- 2 1/2 tbsp (20 g) all-purpose our (I recommend organic)
- 4 (31⁄2-oz [100-g]) thin chicken breast cutlets
- 4 slices Parma prosciutto
- 4 large fresh sage leaves
- 3 tbsp (45 ml) extra-virgin olive oil
- Freshly cracked black pepper
- 1 tbsp (15 g) butter
- A splash of white wine
Arrange the flour in a shallow dish.
Dip each chicken cutlet into the flour and coat evenly, then shake off the excess and arrange the cutlets on a chopping board.
Gently layer a slice of Parma prosciutto onto each cutlet, top with a sage leaf and secure with a cocktail stick.
Heat the extra-virgin olive oil in a large nonstick frying pan over medium heat.
Add the chicken cutlets in a single layer, ham side down.
Sear the chicken cutlets for 2 minutes, until the bottom
is colored and crispy.
Flip the chicken cutlets, and season with pepper.
Continue searing for 3 more minutes, until the bottom is browned and the
chicken is cooked through.
Remove from the pan, arrange the chicken saltimbocca on a plate and cover with foil to keep warm.
Add the butter to the pan and cook until foamy.
Pour in the wine and shake the pan vigorously until the sauce reaches a
Divide the chicken saltimbocca between four plates, pour the sauce on top and serve immediately.
Tip: For the traditional version,substitute chicken with veal. For stronger flavors, substitute sage withrosemary sprigs.