This Chicken Saltimbocca with Lemon Pan Sauce and Crispy Sage is my weeknight take on the kind of Italian-inspired chicken dinner I love ordering at old-school restaurants on The Hill here in St. Louis. It's savory, buttery, lemony, and just a little bit fancy - but still simple enough to make on a regular Tuesday night.
I live on The Hill, St. Louis' historic Italian neighborhood, so recipes like this are exactly the kind of food I'm always inspired by: thin cutlets, prosciutto, fresh herbs, a glossy pan sauce, and a dish that feels classic without being fussy. This version is inspired by traditional saltimbocca, but made with easy-to-find chicken cutlets instead of veal and finished with a bright lemon white wine sauce that makes it feel fresh and modern.
As a cookbook author and recipe developer, I'm always looking for ways to bring that Italian restaurant feeling into a realistic weeknight dinner. This chicken saltimbocca does exactly that. The prosciutto gets lightly crisp in the skillet, the sage adds that earthy, almost peppery flavor, and the lemon pan sauce pulls everything together with just enough richness from butter.
If you love Italian-American chicken dinners like my Chicken Limone and Chicken Modiga, this Chicken Saltimbocca is another easy, restaurant-style recipe to add to your rotation. Serve it with something simple like Penne Pomodoro for a full Italian-inspired dinner at home.
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Why You'll Love This Recipe
- Inspired by classic Italian-American flavors:Â This recipe has all the cozy, restaurant-style flavor I love from Italian dinners on The Hill, but it's easy enough to make at home.
- Ready in 35 minutes:Â Thin chicken cutlets cook quickly, making this a great elevated weeknight dinner.
- The sauce is everything:Â White wine, lemon, chicken broth, butter, and browned bits from the pan create a glossy, bright sauce that tastes restaurant-worthy.
- Crispy sage makes it special:Â Frying the sage takes less than a minute, but it adds so much flavor and texture.
- Perfect for entertaining:Â This dish looks beautiful on a platter and pairs well with pasta, potatoes, polenta, or a simple salad.
What is Chicken Saltimbocca?
Saltimbocca is a classic Italian dish traditionally made with veal, prosciutto, and sage. The name loosely translates to "jumps in the mouth," which is fitting because the flavor is bold, savory, and bright.
This version uses chicken cutlets, which makes it easier and more approachable for home cooks. The chicken is layered with fresh sage and prosciutto, lightly dredged in flour, then pan-seared until golden. The same skillet is used to make a lemon white wine pan sauce, so all of those browned bits turn into flavor.
It's a simple dish, but it has that old-school Italian restaurant feel that I love.
Chicken Saltimbocca Ingredients
- Chicken cutlets:Â Thin chicken cutlets work best because they cook quickly and evenly. You can buy them already sliced or slice chicken breasts in half horizontally and pound them to an even thickness.
- Kosher salt and black pepper:Â A light seasoning is all you need since the prosciutto adds plenty of salty, savory flavor.
- Fresh sage:Â Fresh sage gives chicken saltimbocca its signature flavor. Some leaves go under the prosciutto, and the rest are fried until crisp for serving.
- Prosciutto:Â Thin slices of prosciutto add savory flavor and crisp up beautifully in the skillet.
- All-purpose flour:Â A light dredge helps the chicken brown and gives the pan sauce a little body.
- Olive oil:Â Used to fry the sage and sear the chicken.
- Butter:Â Adds richness to the chicken and helps make the lemon pan sauce glossy.
- Dry white wine:Â Use a dry white wine like Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay. Avoid sweet wine.
- Chicken broth:Â Adds savory depth to the pan sauce.
- Lemon juice and lemon zest:Â Fresh lemon brightens the sauce and balances the richness of the butter and prosciutto.
Directions
Prepare the Chicken
Pat the chicken cutlets dry with a paper towel and season both sides with kosher salt and black pepper. Place 1-2 fresh sage leaves on each cutlet, then top each with 1 slice of prosciutto. Press gently so the prosciutto adheres, using toothpicks if needed. Lightly dredge both sides of each chicken cutlet in all-purpose flour, shaking off any excess. The coating should be thin, not heavy.
Fry the Sage
Heat olive oil in a large skillet over medium heat. Add the remaining sage leaves and fry for 30-60 seconds, until crisp. Transfer to a paper towel-lined plate and set aside for serving.
Cook the Chicken
Add the chicken and butter to the same skillet, prosciutto-side down. Cook for 3-4 minutes, until the prosciutto is lightly crisp and golden. Flip and cook for another 3-4 minutes, until the chicken is cooked through. Transfer the chicken to a plate.
Make the Sauce
Add the white wine to the skillet, scraping up the browned bits from the bottom of the pan. Simmer for 2-3 minutes, then add the chicken broth, lemon juice, and lemon zest. Reduce the heat to low and whisk in the butter until the sauce is glossy. Return the chicken to the skillet, spoon the lemon pan sauce over the top, and garnish with crispy fried sage.
Tips for the Best Chicken Saltimbocca
- Use thin chicken cutlets. Saltimbocca cooks quickly, so thin cutlets are key. If the chicken is too thick, the prosciutto can overcook before the chicken is done.
- Press the prosciutto onto the chicken. This helps it stick before dredging. Toothpicks are helpful if needed, but remove them before serving.
- Don't overdo the flour. This is not a breaded chicken cutlet. You just want a light coating to help with browning and sauce texture.
- Fry the sage first. It flavors the oil and gives you a crispy garnish for the finished dish.
- Use the browned bits. After the chicken cooks, the bottom of the pan will have tons of flavor. Scrape those bits into the sauce when you add the wine.
- Finish the sauce on low heat. Whisking in butter over low heat helps the sauce turn glossy instead of greasy.
Substitutions and Variations
- No wine:Â Replace the white wine with extra chicken broth and add an extra squeeze of lemon juice at the end.
- No prosciutto:Â This dish is best with prosciutto, but very thinly sliced speck or pancetta could work in a pinch.
- Add capers:Â Stir 1-2 tablespoons of capers into the sauce for a briny, chicken piccata-inspired twist.
- Make it extra lemony:Â Add more lemon zest right before serving.
- Use gluten-free flour:Â A cup-for-cup gluten-free flour blend should work for dredging.
- Make it more saucy:Â Add an extra splash of chicken broth if you want more sauce for pasta or polenta.
What to Serve with Chicken Saltimbocca
Chicken saltimbocca is rich, savory, and lemony, so I like serving it with something simple that lets the sauce shine.
Try it with:
- Angel hair pasta
- Creamy polenta
- Roasted potatoes
- Sautéed spinach
- Green beans
- Arugula salad
- Simple risotto
- Garlic bread
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat with a splash of chicken broth to loosen the sauce. You can also reheat it in the microwave, but the prosciutto and sage will lose some crispness.
- This recipe is best served fresh, especially because the crispy sage is at its best right after frying.
Chicken Saltimbocca with Lemon Pan Sauce
Ingredients
For the Chicken
- 4 thin chicken cutlets
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 12 fresh sage leaves divided
- 4 thin slices prosciutto
- ½ cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
For the Lemon Pan Sauce
- ½ cup dry white wine
- ½ cup chicken broth
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Prepare the chicken. Pat the chicken cutlets dry with a paper towel. Season both sides lightly with salt and pepper.
- Add the sage and prosciutto. Place 1-2 sage leaves on top of each chicken cutlet, then lay 1 slice of prosciutto over the sage. Press gently so the prosciutto adheres to the chicken. If needed, secure with toothpicks.
- Dredge the chicken. Lightly dredge both sides of each chicken cutlet in flour, shaking off any excess.
- Fry the sage. Heat olive oil in a large skillet over medium heat. Add the remaining sage leaves and fry for 30-60 seconds, until crisp. Transfer to a paper towel-lined plate and set aside for serving.
- Cook the chicken. Add the chicken and butter to the same skillet, prosciutto-side down. Cook for 3-4 minutes, until the prosciutto is lightly crisp and golden. Flip and cook for another 3-4 minutes, until the chicken is cooked through. Transfer the chicken to a plate.
- Make the pan sauce. Add white wine to the skillet, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes, until slightly reduced. Add chicken broth, lemon juice, and lemon zest. Simmer for another 3-4 minutes, until the sauce is slightly reduced.
- Finish the sauce. Reduce heat to low and whisk in butter until the sauce is glossy. Taste and season with salt and pepper as needed.
- Serve. Return the chicken to the skillet and spoon the lemon pan sauce over the top. Garnish with crispy fried sage and serve immediately.
Notes
Did You Make This Recipe?
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