Saltimbocca literally translates to “jumps in your mouth"—so yes, it's extremely flavorful. The combination of prosciutto and sage is a classic that pairs with just about any side or salad.
Recipe information
Yield
4 servings
Ingredients
2
3
2
¾
8
4
2
4
8
½
2
1
1
Preparation
Step 1
Place a chicken breast on a cutting board. Holding a knife parallel to board and working along a long side, cut through center of breast until you are ½" from the other side. Open like a book and place butterflied breast between 2 sheets of plastic wrap. Gently pound as thin as possible without tearing meat—about ¼" thick and 8" wide is ideal. Repeat with remaining breast.
Step 2
Place eggs, panko, and flour in separate shallow bowls (cake pans or pie plates work great). Season cutlets lightly with kosher salt. Working with 1 cutlet at a time, press 2 sage leaves onto both sides of meat. Wrap 2 pieces of prosciutto around each cutlet to make a belt that holds in the sage. Dredge in flour, shaking off excess. Dip in eggs, letting excess drip back into bowl. Coat in panko, pressing lightly to help it adhere, then shaking off excess. Place cutlets on a rimmed baking sheet.
Step 3
Heat vegetable oil in a large skillet over medium-high until very hot (an instant-read thermometer should register 350°–375°). Carefully lower 1 cutlet along the side of the skillet closest to you and let it slide into oil so it’s lying flat. Swirl oil in skillet carefully so that cutlet is submerged and cook just until bottom side is golden brown, about 2 minutes. Using tongs, carefully turn and cook until golden brown on the other side, about 2 minutes. Transfer to a wire rack; season with kosher salt. Let sit 5 minutes. Repeat with remaining cutlet.
Step 4
Toss scallions, peas, mint, lemon zest and juice, and olive oil in a medium bowl; season with kosher salt. Arrange cutlets on a platter and top with pea salad. Sprinkle with sea salt; serve with lemons.
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Reviews (20)
Back to TopThis was tasty and mine turned out just like the photos! I agree with some reviews that you dont taste the prosciutto but it held the sage in place nicely. My grocery store had really large sage leaves so that flavour was presesnt and I really enjoyed it. The pea salad was so fresh and bright flavoured, it was the highlight at our table. A little labour intensive for a weeknight but fun for a weekend.
Fran
Canada
5/3/2023
This was quite good, but I had the benefit of other reviewers. I think there needs to be more sage for sure as others have said. The texture came out perfect following the instructions as written. The pea salad was also excellent. My wife and I agreed this is a lot of work and cleanup for dinner for two, but for four or more, it was great.
Dave Henning
Chandler, AZ
11/21/2020
Pretty good. The prosciutto got a little lost amongst all the fried breading. The sporadic placement of the sage was also not favourable as there were some bites with no sage and some with large amounts. I would make this again but add ground sage or finely chopped fresh sage to the breading mixture
Anonymous
Vancouver
5/27/2020
This is a winner and truly belongs in the chicken hall of fame. The sage with the breading... delicious! And super easy. The salad is also a perfect combo! I've decided to use the COVID time at home to cook my way through the Bon App Chicken Hall of Fame. I'll be rating each recipe as I cook them... unless I get tired of this. LOL
danimalcrackers
Chicago
4/24/2020
I'm confused. I'm going to make this tonight, but does the sage and prosciutto go inside the butterflied cutlet? Wish there was a video to go with.
Anonymous
Los Angeles, CA
8/11/2019
Had a taste of the Sugar Snap Pea Salad just as I finished it. Before chilled? This is a winner. Will use it for Hollywood Bowl Box Picnic. The chicken? Husband wants it for lunch tomorrow. Need I say more. Great. Simple. Easy recipe.
Anonymous
Pasadena, CA
6/13/2019
This is OK, but it's not chicken saltimbocca. I'd rather just have a plain (good) chicken schnitzel, which is what this is with the addition of prosciutto and sage.
Anonymous
Boston
6/3/2019