Roman-Style Chicken Saltimbocca


  • Lemon wedges
  • ½ cup low-sodium chicken broth
  • ½ cup dry white wine
  • 1 ½ tablespoon olive oil
  • 2 tablespoons butter, divided
  • ¾ cup flour
  • 8 sage leaves, more for garnish
  • + 3 more ingredients
    • 8 thin slices prosciutto
    • Salt and black pepper
    • 4 boneless, skinless chicken cutlets (about 4 ounces each)

Sprinkle each cutlet lightly with salt and pepper. Top with a slice of prosciutto and a sage leaf. Place chicken cutlets between 2 sheets of parchment, waxed paper or plastic wrap. With a mallet or rolling pin, gently pound cutlets to an even 1/4-inch thickness, pounding the prosciutto and sage i...

View full recipe at SpringPad


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