Chicken Saltimbocca

by Sabrina Snyder

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2 Comments

4 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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Chicken Saltimbocca is a classic Italian recipe for pancetta-wrapped chicken cutlets, fried until golden, and finished with buttery sauce.

Easy Italian dishes like Chicken Parmesan are a go-to on busy weeknights when you need a quick Dinner you know everyone will love. This easy pan-fried chicken is super quick, and sure to be a hit with the whole family.

Sabrina’s Chicken Saltimbocca Recipe

Chicken Saltimbocca is a dish that has been enjoyed by Italian families for generations. The process of making this dish is simple yet elegant, making it great for both special occasions and busy weeknights. The way the pancetta and sage flavor complement the chicken is nothing short of spectacular. A simple green salad tossed with Italian Dressing and a citrusy pasta dish like Lemon Ricotta Pasta are perfect with this dish.

Dinner, then Dessert

Chicken Saltimbocca Recipe

Chicken Saltimbocca is a classic Italian recipe for pancetta-wrapped chicken cutlets, fried until golden, and finished with buttery sauce.
Yield 4 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner
Cuisine Italian
Author Sabrina Snyder
Golden chicken breast on dinner plate with pasta.
PrintRate

Ingredients
 

  • 2 chicken breasts , boneless and skinless
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 4 leaves fresh sage
  • 8 slices pancetta
  • 4 tablespoons flour
  • 1/4 cup olive oil
  • 1 shallot , minced
  • 1 cup chicken broth
  • 2 tablespoons butter
  • 2 tablespoons parsley , minced

Instructions

  • Butterfly the chicken breasts into four pieces, then pound to an even thickness with a kitchen mallet.
  • Season chicken with salt and pepper.
  • Mince sage, add to the top of the chicken wrap each piece of chicken in two pieces of pancetta.
  • Add olive oil to your large skillet.
  • Dredge the chicken in the flour, dust off the excess, then add to the skillet and cook for 4 minutes on each side.
  • Remove the chicken and set aside.
  • Add in shallots and cook for 1 minute until translucent.
  • Add chicken broth, bring to a boil and reduce by half.
  • Add chicken back into the pan with the butter, top with parsley and spoon over the sauce.
  • Best served over pasta or a green salad.

Notes

Nutrition facts are for the chicken only, and do not include pasta.

Nutrition

Calories: 387kcal | Carbohydrates: 8g | Protein: 17g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 71mg | Sodium: 1098mg | Potassium: 320mg | Fiber: 1g | Sugar: 1g | Vitamin A: 374IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg

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Collage of chicken served over pasta with the title at the center

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Wrap 2 pcs. Pancetta? In the slideshow, it looks like 3 pcs. wrapped around….

    Can I get a response? Every question I’ve asked, I never get an answer. I thought that’s why we provided our email address so you could respond. Guess I was wrong.

    Chicken Saltimbocca - Cat
    Reply

    1. It’s two pieces of pancetta. The split chicken breast on the left is smaller than the one on the right, so it makes a third wrap around the breast, creating the illusion of three pieces.

      Reply