A Classic with a Twist
In Italian, Saltimbocca means “jumps in the mouth” – and that’s exactly what this dish does. Simple, flavourful, and full of rustic charm, this Chicken Saltimbocca combines the salty richness of prosciutto, the nuttiness of Parmigiano Reggiano, and the fragrance of fresh sage. It’s one of those dishes that looks fancy, but takes just minutes to make.
At La Dolce Vita Lifestyle, we love celebrating recipes like this — rooted in tradition, yet accessible for every home cook. Let’s dive in.
Ingredients
(Serves 2–3)
- 2 large boneless chicken breasts, butterflied and flattened
- 6–8 thin slices of Prosciutto di Parma
- A handful of Parmigiano Reggiano, shaved
- Fresh sage leaves
- A small handful of plain flour, for dusting
- A knob of butter
- A splash of olive oil
- A generous splash of dry white wine
- Optional: a squeeze of fresh lemon juice
- Freshly ground black pepper
Method
- Butterfly and flatten the chicken: Place each chicken breast between two pieces of cling film and gently flatten with a rolling pin or pan until thin (about 1cm thick).
- On each piece of chicken, layer:
- A few shavings of Parmigiano Reggiano
- 1–2 slices of prosciutto, pressed gently onto the surface
- A couple of sage leaves
- Secure with toothpicks or skewers to keep the layers together.
- Lightly dust the underside (chicken side) with flour.
- In a large frying pan, melt butter with a bit of olive oil over medium-high heat.
- Place the chicken in the pan, prosciutto side up. Sear for about 2 minutes, then carefully flip and cook the other side. Total cooking time: 3–4 minutes per side, depending on thickness.
- Once both sides are golden, deglaze the pan with a generous splash of white wine. Let it bubble for a minute to create a light sauce.
- Optional: Add a gentle squeeze of lemon juice and a twist of black pepper just before serving.
Why It’s a Favourite
This dish is the epitome of effortless elegance. It takes just 15 minutes, yet tastes like something from a countryside trattoria. No extra salt is needed — the prosciutto and Parmigiano provide all the savoury flavour you need.
Serve with a crisp white wine (like Vermentino or Pinot Grigio), a green salad, and warm rustic bread to mop up the sauce.
Photo tip: Plate on a warm ceramic dish, drizzle with pan sauce, and garnish with an extra sage leaf or a lemon twist.
