Chicken Saltimbocca | America's Test Kitchen

Name: Chicken Saltimbocca | America's Test Kitchen
Total time: 50 min
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

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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.

Keywords

Italian
Poultry
Europe
Weeknight
Chicken
Main Courses

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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