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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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