Forevermama's Chicken Saltimbocca

Prep Time
Cook Time
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"Not only are these cutlets good to serve any day of the week but in my opinion they are just as good to serve for company. I like them served with a simple saute of spinach, a side of rice or pasta and a nice glass of wine. Food just doesn't get any better!"

Original recipe yields 7 servings


  • Serving Size: 1 (238.8 g)
  • Calories 370.8
  • Total Fat - 16.5 g
  • Saturated Fat - 4 g
  • Cholesterol - 111.7 mg
  • Sodium - 552 mg
  • Total Carbohydrate - 8.7 g
  • Dietary Fiber - 0.3 g
  • Sugars - 0.1 g
  • Protein - 42.5 g
  • Calcium - 109.1 mg
  • Iron - 1.8 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.3 mg

Step 1

With the smooth side of a meat mallet, pound chicken breasts between sheets of plastic wrap to a thickness of slightly over 1/4-inch.

Step 2

Cut each pounded breast in half in order to make regular size cutlets. If using large size chicken breasts, you may need to cut them into thirds.

Step 3

Place 4 fresh sage leaves on the under-side of each pounded chicken breast. Cover leaves with prosciutto (you may need to use more than one slice of prosciutto so as to fully cover breast). Pound very lightly with "toothy" side of meat mallet to help adhere sage leaves and prosciutto to breast (be careful not to tear through).

Step 4

Dredge chicken in flour and shake off excess, being careful not to dislodge prosciutto and sage. Place chicken on a large platter or cookie sheet. Place in refrigerator for 10 - 30 minutes (this will help flour to glue itself to chicken resulting in a better fry).

Step 5

Meanwhile, chop remaining sage leaves for a total of 1 T, set aside.

Step 6

Place a heavy skillet over medium-high heat. Once skillet is hot, add enough olive oil and heat through.

Step 7

Sauté chicken about 2 - 3 minutes per side or until golden and just cooked through. Remove chicken to a clean platter.

Step 8

Immediately top mozzarella on each cutlet while chicken is still hot. Sprinkle a few drops of freshly squeezed lemon juice on each cutlet to taste. Cover immediately in order to help cheese melting process. (This works best if using a platter with a full coverage lid such as corning ware).

Step 9

Remove any excess olive oil in order to end up with at least 2 – 3 tablespoons oil remaining in skillet. Add marsala or port and white wine to hot skillet and let boil, scraping up browned bits, for 1 minute. Add stock to skillet and boil until reduced to 3/4 cup. Add chopped sage. Simmer 1 minute. Adjust seasoning with black pepper and salt if necessary (salt may not be needed depending on saltiness of chicken stock and prosciutto). Pour sauce carefully to the side edge of platter, being careful not to pour quickly over chicken so as to keep mozzarella in tact.

Step 10

*NOTE: Most of the time I double and even triple the sauce.

Step 11

Fresh sage in this dish is a Must, the dry will not be the same and will result in something different*

Tips & Variations

  • Fresh sage leaves (not dried)



Delicious! I guess I love cooking with wine because it adds so much flavor. This was no exception. I served roasted potatoes and garlic sauteed spinach with it for a fantastic meal!

review by:
(21 Dec 2020)


Cooking with wine is so much fun, especially when you end up with a delicious meal like this one! Yummy!

review by:
(13 Nov 2020)


This is so good! I probably used a bit more cheese than indicated but we really enjoyed this with just a tossed salad for a very complete and filling dinner. I skipped the wine and just used double the amount of chicken broth -- totally delish! Thanks for sharing!

review by:
(19 Jan 2020)

Peggy Bright

Holy moly, what an amazing recipe for chicken. I made this as written, using seasoned flour, slightly less proscuitto, and a mix of sage and parsley, because that's what I had on hand. It took about 10 minutes to cook down the sauce. Wonderfully moist result with sensational flavour. A great go-to recipe that would be perfect for company too.

review by:
(30 Oct 2019)


So yummy! Ahhhh the crisp prosciutto, tasty sage, and melty mozzarella cheese, all come together perfectly. This chicken recipe delivers big on flavor. We all loved it. The only change I made was to thicken the sauce into a gravy (whisking some extra chicken broth with flour and then adding to the sauce). Thank you!

review by:
(4 Apr 2017)


I did the full recipe and ended up with two portions left for from 4 chicken breast halves. The DM and I had a half each and we struggled to get through that but the DH and DS had 2 halves each and they both left a clean plate mopping up the sauce with a buttered bread dinner roll. I did do a slight diversion in that I cooked up the breasts in two serves and put them on a cookie/baking/tray/sheet (what ever you want to call it) and put it in a 100C fan forced oven for the cheese to melt (I used a mix of mozzarella and sharp cheddar as per DH's request and I had slightly undercooked my chicken with 2 minutes on what would be skin side down and 2 minutes on the side with prosciutto and sage and then time in the oven while the sauce was being made worked out well).. Thank you ForeverMama for a very nice dinner.

review by:
(6 Apr 2015)