Carluccio's Ultimate Chicken Saltimbocca Recipe
A Simple Midweek Italian Supper, Sure To Impress
Few dishes capture the lively spirit of Italian cooking quite like Saltimbocca. Literally translating to "jumps in the mouth", this classic recipe delivers a burst of savoury, aromatic flavours that live up to its name. At Carluccio's, its the kind of classic Italian cooking we love very much!
While Saltimbocca is universally celebrated as a cornerstone of Roman trattorias (Saltimbocca alla Romana), culinary historians suggest its true provenance lies further north in the region of Lombardy, specifically the city of Brescia. By the late 19th century, it had firmly established itself in Rome, documented lovingly by Pellegrino Artusi in his seminal cookbook. Traditionally prepared with veal, using tender chicken breasts offers a wonderful, lighter alternative that beautifully absorbs the rich flavours of the cured ham and fresh sage.
Our ultimate version relies on the absolute best pantry staples. By pairing fresh, high-quality chicken with Carluccio's L'Oro di Calabria Extra Virgin Olive Oil, you build a luxurious, silky pan sauce that ties the whole dish together.
Ingredients
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4 chicken small breast fillets (or 2 large breasts, halved horizontally into cutlets)
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4 slices of high-quality Prosciutto Crudo
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8 fresh sage leaves
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2 tablespoons plain flour, for dusting
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2 tablespoons Carluccio's L'Oro di Calabria Extra Virgin Olive Oil
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25g unsalted butter
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100ml dry white wine
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Sea salt and freshly ground black pepper
The Method
Place the chicken cutlets between two sheets of baking paper. Using a rolling pin or meat mallet, gently bash them to an even thickness of about 1cm. This ensures they cook quickly and uniformly without drying out. Season both sides lightly with pepper, keeping in mind that the prosciutto will add its own natural saltiness.
Lay a slice of Prosciutto Crudo over each chicken cutlet, pressing it down slightly so it adheres. Place two fresh sage leaves on top of the prosciutto. Secure everything together by weaving a wooden toothpick flat through the sage leaf, ham, and chicken.
Lightly dust the underside of the chicken cutlets with plain flour, shaking off any excess. Heat the L'Oro di Calabria Extra Virgin Olive Oil and half the butter in a large frying pan over a medium-high heat. Place the chicken in the pan, prosciutto-side down first. Cook for 2 to 3 minutes until the ham is beautifully crisp, then turn and cook the other side for another 2 minutes until cooked through. Transfer to a warm plate.
Pour the dry white wine into the hot frying pan, scraping up all the delicious, caramelised bits from the bottom. Let the wine bubble and reduce by half. Whisk in the remaining butter and a further splash of olive oil to create a glossy, emulsified sauce. Remove the toothpicks from the chicken, spoon the rich pan sauce over the top, and serve immediately.
You'll find our amazing olive oil collection in our online deli today!
