Recipe By: Cooking School
Serving Size: 4
* Buy cutlets that are approximately 5 to 6 inches long. If the tip is too thin, trim back 1 to 2 inches to make the cutlet a uniform thickness. If cutlets are unavailable, you can make your own with four 8-ounce boneless, skinless chicken breasts.
* * Simply put, don’t make this recipe with dried sage. In theory, you can replace the minced sage with another minced herb (thyme would be fine), but the dish is no longer saltimbocca, which by definition contains chicken, prosciutto, and sage. Although whole sage leaves make a beautiful presentation, they can be left out.
* * * Make sure to buy prosciutto that is thinly sliced, not shaved; also avoid slices that are too thick, as they won’t stick to the chicken. Buy the real deal from Italy or our taste-test winner from Iowa. Other domestic options should be avoided.
* * * * Dry vermouth starts out as a basic dry white table wine that is flavored with flowers, herbs, spices, and roots and then fortified with alcohol, bringing the total alcohol content up from the 12 to 13 percent typical of wine to about 18 percent. We find that vermouth and white wine can be used interchangeably in many recipes, including chicken saltimbocca. White wine will impart brighter, cleaner flavor, while vermouth is more herbaceous and definitely more alcoholic.
* While a slotted spoon is the best tool for removing the fried sage leaves from the pan (and leaving behind the oil), a regular spoon can be used; just make sure to leave the oil in the pan. Of course, if you’re not making the optional fried sage leaf garnish, you won’t need a slotted spoon.
* * For this dish, the chicken is cooked and then set aside while the sauce in made in the empty skillet. The chicken is so thin that it will become cold if rested on a platter. Placing the cooked cutlets on a wire rack set inside a baking sheet allows you to rest the chicken in a warm oven.
- 1/2 cup all-purpose flour
- ground black pepper
- 8 Thin boneless, skinless chicken breasts (about 2 pounds) *
- 1 Tablespoon minced fresh sage leaves plus 8 large leaves (optional) * *
- 8 Thin Slices prosciutto (about 3 ounces) * * *
- 4 Tablespoons olive oil
- 1 1/4 cup dry white wine or vermouth * * * *
- 1 lemon
- 4 Tablespoons unsalted butter
- 1 Tablespoon minced fresh parsley leaves
- table salt
- Cutting board
- Chef’ s knife
- Traditional skillet (12-inch)
- Slotted spoon *
- Dry measuring cups
- Liquid measuring cup
- Measuring spoons
- Wire rack * *
- Rimmed baking sheet
- Rubber spatula
- Paper towels
- Citrus juicer
- Wooden spoon
1. Trim 8 chicken cutlets of ragged edges. 2. Mince fresh sage leaves to obtain 1 tablespoon. If using, set aside 8 large leaves for optional garnish. 3. Cut 8 thin slices prosciutto into 5- to 6-inch long pieces to match size of chicken cutlets. 4. Juice 1 lemon to obtain 2 teaspoons. 5. Cut 4 tablespoons butter into 4 pieces and chill in refrigerator. 6. Mince fresh parsley to obtain 1 tablespoon. 7. Adjust oven rack to middle position and heat oven to 200 degrees. Prepare Chicken 8. Combine 1/2 cup flour and 1 teaspoon pepper in shallow dish. 9. Pat cutlets dry with paper towels. 10. Dredge chicken in flour, shaking off any excess. 11. Lay cutlets flat and sprinkle evenly with minced sage. 12. Place 1 prosciutto slice on top of each cutlet, pressing lightly to adhere. Set aside. Cook Sage Garnish 13. Heat 2 tablespoons olive oil in 12-inch skillet over medium-high heat until beginning to shimmer. 14. Add whole sage leaves (if using) and cook until leaves begin to change color and are fragrant, 15 to 20 seconds. 15. Using tongs or slotted spoon, remove sage to paper towel-lined plate; reserve. Cook Chicken 16. Add half of cutlets to pan, prosciutto-side down. 17. Cook until light golden brown, 2 to 3 minutes. 18. Flip cutlets. 19. Cook on other side until light golden brown, about 2 minutes more. 20. Transfer to wire rack set on rimmed baking sheet and keep warm in oven. 21. Repeat with remaining 2 tablespoons oil and cutlets, then transfer to oven to keep warm while preparing sauce. Make Pan Sauce 22. Pour off excess fat from skillet. 23. Stir in 1 1/4 cups vermouth, scraping up any browned bits. 24. Simmer until reduced to about 1/3 cup, 5 to 7 minutes. 25. Stir in lemon juice. 26. Turn heat to low. Whisk in butter, 1 tablespoon at a time. 27. Off heat, stir in parsley and season with salt and pepper. Plate and Serve 28. Remove chicken from oven and place on platter. 29. Spoon sauce over cutlets. 30. If using, garnish each cutlet with 1 fried sage leaf. Serve.