Chicken Saltimbocca

Name: Chicken Saltimbocca
Yield: Serves 4
Cuisine: Europe, Italian
Ingredients: 1/2 cup, unbleached all-purpose flour; , Ground black pepper; 8 , thin-cut, boneless, skinless chicken cutlets (about 2 pounds), trimmed of ragged edges as necessary (see note); 1 tablespoon, minced fresh sage leaves, plus 8 large leaves (optional); 8 thin slices, prosciutto, cut into 5- to 6-inch-long pieces to match chicken (about 3 ounces); 4 tablespoons, olive oil; 1 1/4 cups, dry vermouth or white wine; 2 teaspoons, juice from 1 lemon; 4 tablespoons, unsalted butter, cut into 4 pieces and chilled; 1 tablespoon, minced fresh parsley leaves; , Table salt

53 comments

Appears in Cook's Illustrated March/April 2008, America's Test Kitchen TV

Adaptations of this Italian classic smother it in breading, stuffing, and cheese. We wanted a dish that would give the chicken, prosciutto, and sage their due.

SERVES4

TIME50 minutes

has video

WHY THIS RECIPE WORKS

For an easy chicken saltimbocca recipe that would keep the three key elements—chicken, prosciutto, and sage—in balance, we floured commercially prepared chicken cutlets, attached a thin slice of ham, and sautéed the cutlets ham side down to...

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