Chicken Saltimbocca with Country Ham

Prep Time
Cook Time
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Recipe: #1507

October 27, 2011

Categories: Chicken, Italian, Wine, more

"This dish is inspired by a traditional Roman dish made with veal and prosciutto. Translated literally from Italian, saltimbocca means "jump mouth" or "hop in the mouth", perhaps implying that the dish is so good the flavors jump in your mouth. It's best to pound your own chicken breasts, for this or any recipe that calls for cutlets, also known in French cooking as paillards. Chicken sold as cutlets in the grocery store aren't exactly pounded, but are horizontally sliced to resemble a cutlet. The meat contracts irregularly in the hot pan, making it tough. When pounding the chicken, I protect it with a heavy duty freezer bag that I've cut apart into two thick sheets. I place the breast between the sheets and pound it with a flat meat pounder or the bottom of a heavy skillet. The idea is to create an evenly thin piece of meat, not pound it into oblivion. This technique works equally well with turkey, pork or veal. If necessary, you can substitute white wine or sherry for the Marsala or Port. Whatever you do, cook only with what you would drink. Never, ever use anything labeled cooking wine or cooking sherry which is full of salt and absolute garbage. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'all"."

Original is 5 servings


  • Serving Size: 1 (315.7 g)
  • Calories 512
  • Total Fat - 35 g
  • Saturated Fat - 9.8 g
  • Cholesterol - 713.8 mg
  • Sodium - 397.7 mg
  • Total Carbohydrate - 9 g
  • Dietary Fiber - 0.2 g
  • Sugars - 1.4 g
  • Protein - 37 g
  • Calcium - 205.5 mg
  • Iron - 3.9 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

To prepare the cutlets, place a chicken breast between 2 sheets of plastic wrap and pound to slightly over 1/4-inch thick, and repeat with the remaining chicken..

Step 2

Place 4 fresh sage leaves on each cutlet, top with 1-2 slices ham and press lightly to adhere.

Step 3

Place on a baking sheet and refrigerate to set, at least 10 minutes.

Step 4

Place the flour in a shallow dish and season with pepper (no salt necessary).

Step 5

To cook the cutlets, heat the oil in a large, heavy-bottomed skillet over medium-high heat.

Step 6

Working with 2 pieces at a time, dredge both sides of the chicken in flour, shake off the excess, the chicken should be lightly dusted.

Step 7

Without crowding, add 2 pieces of chicken to the skillet, ham side down first, and saute for 2-3 minutes per side.

Step 8

Transfer to a warm platter and cover loosely with foil.

Step 9

Repeat with remaining chicken, adding more oil if necessary.

Step 10

To make sauce, pour off any excess oil from the skillet and return the skillet to heat.

Step 11

Add wine and Marsala and bring to a boil over medium-high heat, scraping up browned bits; add the stock and increase the heat to high.

Step 12

Cook until the sauce is reduced and slightly thickened, 3-5 minutes.

Step 13

Taste and adjust seasonings.

Step 14

Spoon sauce over the chicken, and garnish with fresh sage, and serve.


No special items needed.

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