Easy Crispy Jamie Oliver Chicken Saltimbocca Recipe

Jamie Oliver’s tantalizing chicken saltimbocca dances with vibrant Mediterranean flavors, transforming ordinary poultry into an extraordinary culinary experience.

Delicate chicken cutlets become a canvas for rich, savory ingredients that elevate home cooking to restaurant-quality artistry.

Each bite promises a harmonious blend of tender meat, salty cured pork, and aromatic herbs that sing with authentic Italian passion.

The dish embodies simplicity and sophistication, requiring minimal technical skill but delivering maximum gastronomic pleasure.

Skilled home cooks can easily replicate this classic recipe with confidence and creativity.

Professional techniques merge with rustic charm, creating a meal that feels both refined and comfortingly familiar.

Layers of flavor intertwine seamlessly, promising a dining experience that will transport you straight to an Italian kitchen: get ready to impress.

The Magic Behind Jamie Oliver’s Chicken Saltimbocca

• Speedy Flavor Explosion: Whip up this restaurant-quality chicken dish in just 30 minutes, delivering a gourmet meal without spending hours in the kitchen.
• Texture Harmony Magic: Experience the perfect combination of crispy prosciutto, tender chicken, and silky sage leaves that create an irresistible mouthwatering bite with contrasting textures.
• Elegant Simplicity Wins: Master an Italian classic with minimal ingredients and straightforward cooking techniques that make you feel like a professional chef without complicated steps or fancy equipment.
• Sauce-Lover's Dream: Enjoy the rich, buttery wine sauce that transforms simple chicken cutlets into a luxurious dining experience, adding depth and complexity with every forkful.

Gathering Goodies: Ingredients for Jamie Oliver’s Chicken Saltimbocca

• Chicken Cutlets: Thin, tender meat that absorbs flavors well and cooks quickly.
• Prosciutto: Delicate Italian ham that adds saltiness and wraps around the chicken.

• Sage Leaves: Fresh herb with earthy flavor that complements chicken beautifully.
• Salt and Pepper: Essential seasoning for enhancing the natural taste of the dish.

• Olive Oil: High-quality oil for sautéing chicken and preventing sticking.
• White Wine: Adds depth and helps create a flavorful pan sauce.
• Butter: Creates a rich, smooth finish for the sauce.
• Water: Helps to deglaze the pan and create sauce consistency.

Foolproof Steps: Creating Jamie Oliver’s Chicken Saltimbocca

Step 1: Prepare Chicken Cutlets

Grab chicken breasts and place between plastic wrap. Gently pound with meat mallet until 1/2 inch thick. Season both sides with freshly ground black pepper and kosher salt.

Step 2: Add Sage and Prosciutto

Layer 2 fresh sage leaves on each chicken cutlet. Carefully wrap 2 thin prosciutto slices around each piece, securing sage underneath.

Step 3: Cook Chicken

Heat olive oil in a skillet over medium-low heat. Cook chicken 2 minutes per side until internal temperature reaches 165°F (74°C). Ensure meat is no longer pink and juices run clear.

Step 4: Keep Chicken Warm

Transfer cooked chicken to a plate. Cover loosely with aluminum foil to maintain temperature while preparing sauce.

Step 5: Create Wine Sauce

Pour white wine into same skillet. Simmer 1 minute, using wooden spoon to scrape browned bits from pan bottom.

Step 6: Reduce and Finish Sauce

Add water to wine reduction. Cook 4-5 minutes until sauce slightly thickens. Remove from heat and swirl in cold butter until sauce becomes silky smooth.

Step 7: Serve

Drizzle of sauce over each chicken cutlet. Garnish with additional fresh sage if desired. Serve immediately while hot.

Expert Hacks for Exceptional Chicken Saltimbocca

• Pound Precisely: Create uniform chicken cutlets by gently hammering meat between plastic wrap to an even 1/2 inch thickness. Consistent thickness guarantees perfect cooking throughout each piece.
• Monitor Moisture: Check chicken's internal temperature with an instant-read thermometer to ensure safety at 165°F (74°C). Precise temperature prevents dry, tough meat while eliminating harmful bacteria.
• Balance Liquid Reduction: Simmer wine and broth carefully to concentrate flavors without over-salting. Watch sauce closely, allowing slight thickening that complements the salty prosciutto.
• Tent for Tenderness: Cover cooked cutlets with foil for several minutes after cooking. Resting allows juices to redistribute, resulting in more succulent, flavorful chicken.
• Prosciutto Placement: Layer prosciutto carefully on chicken before cooking to maximize flavor infusion. Thin slices will crisp beautifully, adding delightful texture and rich taste to the dish.

Preserve the Taste: Storing Jamie Oliver’s Chicken Saltimbocca

Vacuum Sealing: Lock in freshness by using a vacuum sealer, which removes air and prevents freezer burn. Wrap each chicken saltimbocca portion individually, creating an airtight seal that maintains flavor and texture for up to 3 months. This method preserves the delicate sage and prosciutto layers better than traditional storage techniques.

Glass Container Stratification: Store leftovers in clear glass containers with tight-fitting lids, strategically layering pieces to prevent moisture accumulation. Place parchment paper between portions to prevent sticking and maintain the crispy exterior. Refrigerate immediately after cooling to maximize taste and texture preservation.

Quick Flavor Revival: When reheating, avoid microwave methods that can make the chicken rubbery. Instead, gently warm portions in a preheated oven at 325°F for 10-15 minutes, covering with aluminum foil to retain moisture.

Variations You’ll Love: Jamie Oliver’s Chicken Saltimbocca

• Herbal Fusion Chicken: Replace sage with fresh rosemary or thyme for an aromatic Mediterranean-inspired version that adds robust herb flavors to the classic recipe.
• Spicy Prosciutto Wrap: Incorporate red pepper flakes or a thin layer of dijon mustard inside the prosciutto wrap to create a zesty, warming kick that elevates the chicken's taste profile.
• Citrus-Infused Chicken: Add lemon zest to the chicken before wrapping and include a splash of fresh lemon juice in the wine sauce for a bright, tangy enhancement that cuts through the rich prosciutto.
• Mushroom Companion Chicken: Sauté some wild mushrooms like porcini or shiitake in the same pan after cooking the chicken, then incorporate them into the wine sauce for an earthy, umami-rich variation that complements the delicate chicken.

Wind-Down: Jamie Oliver’s Chicken Saltimbocca

Jamie Oliver’s Chicken Saltimbocca emerges as an Italian classic that whispers culinary elegance.

Mediterranean flavors dance across tender chicken wrapped in salty prosciutto and fragrant sage.

Quick preparation meets sophisticated taste in this simple yet impressive dish.

Crisp prosciutto edges contrast with juicy chicken centers, creating perfect harmony on each plate.

Wine-butter sauce provides a luxurious finish that elevates the entire experience.

Passionate cooks seeking restaurant-quality meals will adore this recipe that transforms ordinary ingredients into extraordinary cuisine – so grab those ingredients, share this delightful discovery with friends, spark conversations about your cooking adventure, and let deliciousness inspire your next kitchen exploration.

Jamie Oliver Chicken Saltimbocca Recipe

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4.6 from 17 reviews

• Total Time: 28 minutes
• Yield: 4 1x

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Description

Jamie Oliver’s Chicken Saltimbocca delivers Italian elegance with sage-wrapped chicken and prosciutto. Delicate flavors mingle in this classic Roman dish, promising a restaurant-quality meal you can easily create at home.

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Ingredients

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Proteins:

• 8 chicken cutlets (6 ounces / 170 grams each)
• 16 slices prosciutto

Herbs and Seasonings:

• 16 fresh sage leaves
• 1 teaspoon salt
• ½ teaspoon black pepper

Liquids and Fats:

• 3 tablespoons olive oil
• 1 cup dry white wine
• 1 cup low-sodium chicken broth
• ½ stick butter (4 tablespoons / 57 grams)

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Instructions

1. Tenderize the veal cutlets to approximately 1/2 inch (1.27 centimeters) thickness using a meat mallet or heavy-bottomed pan. Place cutlets between wax paper if needed. Season generously with freshly ground black pepper and kosher salt.
2. Position two fresh sage leaves atop each cutlet. Carefully drape two thin slices of prosciutto crosswise around each cutlet, securing the sage leaves in place.
3. Warm olive oil in a medium-sized skillet over medium-low heat, approximately 1 1/2 tablespoons (22 milliliters). Cook cutlets for roughly two minutes per side, ensuring the center is no longer pink and meat juices appear transparent.
4. Verify internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) using an instant-read thermometer. Transfer cooked cutlets to a plate and tent with aluminum foil to maintain warmth. Repeat cooking process with remaining cutlets using additional olive oil.
5. Deglaze the same skillet with white wine, allowing liquid to simmer for approximately one minute. Use a wooden spoon to scrape and incorporate any caramelized bits from the pan bottom.
6. Pour water into the skillet and allow sauce to reduce for 4 to 5 minutes until slightly thickened. Remove pan from heat and incorporate cold butter, creating a silky pan sauce.
7. Gently swirl butter until completely melted and sauce achieves a smooth consistency. Plate two tablespoons (30 milliliters) of sauce over each veal cutlet before serving.

Notes

• Tenderize chicken cutlets to an even 1/2 inch thickness, guaranteeing consistent cooking throughout the dish.
• Check chicken’s doneness using an instant-read thermometer, aiming for the safe internal temperature of 165°F (74°C).
• Create a balanced sauce by reducing wine and broth carefully, preventing over-concentration of saltiness from prosciutto.
• Allow cooked cutlets to rest briefly under foil, which helps seal in natural juices and enhance overall meat tenderness.

• Prep Time: 13 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Sautéing
• Cuisine: British

Nutrition

• Serving Size: 4
• Calories: 360
• Sugar: 0 g
• Sodium: 600 mg
• Fat: 26 g
• Saturated Fat: 9 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 4 g
• Fiber: 0 g
• Protein: 28 g
• Cholesterol: 90 mg