This take on saltimbocca, an Italian classic, uses chicken instead of veal and is topped with cheese. It takes 35 minutes to prepare and is served with a sage butter pan sauce and arugula.
This recipe by Claudia Roden and adapted by JeanMarie Brownson appeared in the Chicago Tribune.
- 4 (about 1 pound total) chicken breast cutlets (¼-inch thick) or 4 small boneless, skinless chicken breast halves pounded to uniform ¼-inch thick
- 1/4 Cup flour
- 4 thin slices (3 ounces total) provolone cheese (or fresh mozzarella)
- 4 paper thin slices (2 ounces total) prosciutto
- 1 small lemon
- 8 small sage leaves, plus 2 tablespoons thinly sliced leaves
- 2 Tablespoons olive oil
- 1/2 Cup dry white wine or vermouth (or chicken broth)
- 1 small clove garlic, crushed or finely chopped
- 2 to 3 Tablespoons unsalted butter, very soft
- About 3 cups baby arugula
Pat chicken dry.
Mix flour, salt and pepper on a plate.
Dredge chicken in flour mixture to lightly coat it; shake off excess.
Arrange it on a rack set over a pan for up to 1 hour (or refrigerate for several hours uncovered).
Cut or fold cheese slices and prosciutto so they will fit atop the chicken pieces.
Finely grate ½ teaspoon lemon zest and then squeeze the juice from the lemon so you have 2 or 3 tablespoons.
Prepare the sage leaves.
Set all the ingredients near the stove.
Heat a very large (or 2 medium) nonstick skillet(s) over high heat.
Reduce heat to medium; add oil and heat until hot but not smoking.
Add chicken in a single, uncrowded layer.
Cook without turning until underside is golden, about 2 minutes.
Working quickly, top each chicken piece with 2 small sage leaves, then a slice of cheese and then a slice of prosciutto.
Cook until bottom is golden, about 1 minute. (This will depend on how long it takes to top the chicken with the sage, cheese and prosciutto.)
If desired, use a wide spatula to carefully flip chicken again so prosciutto side is down and cook 30 seconds to warm the prosciutto and soften the cheese.
Transfer chicken to a warm serving platter arranging the pieces prosciutto side up; tent loosely with foil.
Turn heat under pan to medium-high.
Add wine; boil to reduce wine by half while scraping up all the browned bits.
Stir in garlic, lemon zest and juice.
Whisk in butter until it's almost melted.
Add the sliced sage; remove from heat.
Season with salt.
Arrange arugula over chicken.
Pour pan sauce over everything. Serve.