Chicken Saltimbocca

This recipe makes four servings.


  • 1 pound sliced chicken cutlets
  • Salt and pepper
  • ½ cup flour for dredging
  • 1 Tbsp. oil
  • 1 cup white wine
  • 1 cup prepared tomato sauce
  • 6 slices prosciutto
  • ¼ cup parmesan cheese


  • Place chicken cutlets on a plate and sprinkle with salt and pepper.
  • Lightly dredge in flour on both sides. Then heat the oil in a large fry pan over medium heat.
  • In small batches, saute the chicken cutlets for 1 minute on each side and set aside on a plate. Pour in the wine and reduce by two-thirds.
  • Add the tomato sauce and bring to a simmer. Pour the sauce in the bottom of a casserole dish large enough to hold all the chicken cutlets. Then add the chicken in a single layer.
  • Next break the proscuitto slices up and place on top of the chicken. sprinkle with the parmesan cheese. Then bake in a preheated 375-degree oven for five to seven minutes or until the cheese melts.
  • Serve with pasta on the side.
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