Saltimbocca di Pollo
Chicken escalopes wrapped in prosciutto and sage — a lighter take on the Roman veal classic. Pounding the chicken to an even 5mm thickness before wrapping lets it cook through in the same couple of minutes it takes the prosciutto to crisp.
Total time
25 min
Prep
15 min
Cook
10 min
Difficulty
easy
Cuisine
Italian
gluten-free
Ingredients
4chicken breasts, butterflied and pounded thin
8 slicesprosciutto crudo
16 leavesfresh sage
60gbutter
100mldry white wine
2 tbspolive oil
Instructions
1
Pound chicken breasts to uniform 5mm thickness.
2
Lay 2 sage leaves on each piece, wrap with 2 slices prosciutto, secure with toothpicks.
3
Heat butter and oil in wide pan over high heat.
4
Cook prosciutto-side down 2 minutes until crispy, flip and cook 2 more minutes.
5
Remove to warm plate, deglaze with white wine.
6
Reduce sauce 1 minute, pour over chicken and serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
473
Protein
14.8g
Fat
29.9g
Carbs
49.2g
Fiber
32.2g
Sodium
27mg
Reviews
Leave a review
★★★★★
No account needed to post. New reviews are checked before they appear publicly.