This is one of those recipes that is a study in contrasts. Such simple ingredients, and yet such a sparkle in your mouth.
No wonder that the Italian name Saltimbocca translates as ‘Jump in your mouth’! A happy thing happens when flavourful tender prosciutto crisps up around a tender cutlet of chicken (or traditionally veal) and brilliantly woodsy sage is trapped under the prosciutto. A lovely butter, wine and sage sauce is all that is required to finish this simple but not simple dish.
Why Use Chicken Thighs
The original recipe uses veal. Here is some history on the dish. Most of us probably don’t have veal in the fridge or freezer, and many also choose not to. I feel that chicken thighs vs chicken breasts are closer in flavour, since the dark meat of thighs does have that little bit more earthy flavour. Getting skinless, boneless thighs is so easy these days. And of course, there is the cost factor, with thighs being a bit more budget friendly than breasts.
If the thighs you purchase are on the larger side, cut the them into two pieces, and then pound them between two layers of wax paper with a meat mallet. You want them as thin as possible, no more than 1/4 inch thick. If you are keen on Food Prep days, why not pick up thighs when they are on sale, and prep all sorts of thighs this way: pound them, lay them out on wax paper, layering the two and then placing them in a freezer bag. If needed you can butterfly any pieces that are thicker, to help for easier pounding. This way you will always have thighs ready for either this wonderful Saltimbocca, or you can use them for Schnitzel or Parmigiana! See my recipe for both, right here!
How to Prep the Thighs
Once pounded, you will sprinkle each side with salt and pepper (but don’t go crazy with the salt, there is some in the prosciutto as well) and then dust each side lightly with cornstarch. This will give them a lovely crispy crust as they sauté in the skillet. Then it’s time for the sage and prosciutto. You will be using an entire bunch of sage for the recipe, so choose the largest leaves to lay on top of the cornstarch dusted thighs. (of course, if the leaves are on the smaller side, feel free to use two). Then you will wrap a slice of prosciutto around the entire thigh, trapping the sage leaf. Tuck the ends firmly, so that they won’t slip out when the thighs are set into the hot skillet. As for the Prosciutto, choose a good tender Prosciutto di Parma, both for flavour, and not an unnecessary amount of salt. You only need eight slices, so choose the best you can find.
Some recipes call for only one slice on top, and a toothpick to hold the prosciutto and sage to the meat. I really don’t like the toothpick sticking out on top, so I would rather wrap the sage leaf neatly in between the prosciutto and thigh meat. It may be a visual thing, but I think it makes a difference. Plus I really don’t like pulling out toothpicks from food on my plate!
Then it is a quick sauté in olive oil. Start with the side that doesn’t have the sage leaf down. After about three minutes, you will flip and sauté the sage side for about another minute or two. Because the meat is so thin, it will be cooked through by the time four or five minutes is done. The prosciutto will have crisped up beautifully and the thighs will have a lightly crisped quality thanks to the cornstarch.
Air Fryer Option
Yes, these are easily whipped up in your air fryier! Prep the pieces of chicken as outlines, lay them out on the wire rack of your air fryer, spray most lightly with oil, and insert into a 350F air fryer. They should take about eight minutes. Check half way, and turn. Feel free to adjust the timing if needed.
Finish with a Wine Sage Sauce
Remove the thighs to a baking sheet in a 300F oven to keep warm while you quickly make a sage sauce in the skillet. Add the remaining sage leaves into the oil, along with butter. Once the butter has foamed and everything has swirled around the leaves, get ready to remove the crisped leaves to a plate. Then you will add wine and stock (I use Turkey stock for a more intense flavour, but feel free to use chicken stock) and reduce it all till a lovely aromatic sauce is forming. A final pat of butter will get added to emulsify and help the sauce to thicken. Taste and season with salt and pepper as desired. Add the leaves back in and serve this over the thighs. You can serve the thighs on a platter with the sauce.
What to Serve with Saltimbocca
Simple greens and a carb all all these flavourful Saltimbocca thighs need. Whether it is beans, brussels sprouts, broccoli, kale or chard, all of these can easily be steamed or sautéed or even roasted. Add some toasted nuts, and a little of the Wine Sage Sauce, and the greens will be amazing. Roasted potatoes, saffron rice, even a lemon risotto would be great with this dish.
This is the perfect dish to make when sage is in season. It isn’t an afterthought or optional herb. It really is the star of this dish. And it all sings Autumn is less “in your face” manner!
Love Jen
Chicken Saltimbocca alla Romana
Ingredients
- 4 chicken thighs, about 1 to 1 1/2 lbs
- salt and pepper
- 1/3 cup cornstarch or arrowroot starch
- 8 thin large slices of prosciutto, double if the slices aren't large enough to wrap around the thighs
- 1 bunch of fresh sage, 8 of the largest leaves set aside
- 3 tbsp olive oil
- 4 tbsp butter, divided
- 1/2 cup dry white wine
- 1/2 cup chicken or turkey stock
Instructions
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Place a baking sheet on the centre rack of the oven warmed to 300F.
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Slice the thighs in half, and trim away any excess fat or skin. If the thighs open up to being on the small side, then no need to cut into two pieces.
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Place each piece between wax paper and pound out to a 1/4 inch thickness, no thicker. Place on a plate till all are done
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Place the cornstarch into a pie plate. One at a time, coat each cutlet with a thin coating of the cornstarch, shaking off any excess.
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One at a time, place the cutlets on a cutting board, and place one leaf onto the middle of the cutlet. Take one piece of prosciutto and wrap it around the sage and chicken, with the ends tucked around on the opposite side of the sage leaf. If large enough the ends may even come back to the front. If needed, use a second slice to totally wrap the thigh. Finish with all the cutlets.
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In a large non-stick skillet heat 2 tbsp of the olive oil and 1 tbsp of butter over medium high heat. Once hot, place as many cutlets as will fit easily into the skillet, with the sage side facing up. Cook for two to three minutes or a bit longer, until the prosciutto is crisped, and the thigh has taken on colour. Turn over and sauté the top side for about one minute, or until the meat is cooked through, it should be 165F. No more than 5 minutes should be needed.
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Transfer the finished cutlets to the baking sheet and continue till all the cutlets are sautéed, using the remaining oil if needed.
Air Fryer Option
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Prep the chicken as outlined above. Set them in one layer onto the wire basket of your air fryer. Spray gently with oil. Place into a 350F air fryer and cook for about 8 minutes, turning over once. Adjust time if needed. Repeat with remaining chicken pieces if they didn't all fit in the first batch.
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Re-heating also works great in the air fryer to get the crunch back! Just place in a 300F for about 5-6 minutes, or until warmed through.
Sage Wine Sauce
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Reduce the heat to medium and add the remaining sage leaves to the skillet. Add two tbsp of butter and heat it till it is sizzling and foaming. As soon as the sage leaves are completely cooked and slightly crispy remove with a slotted spoon to a plate.
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Add the wine and cook for two minutes, reducing it. Add the stock and reduce for another two minutes. Add the remaining tbsp butter and whisk it through, helping the sauce to thicken slightly. Season with salt and pepper as desired. Return the sage leaves to the sauce.
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Place the Saltimbocca onto a serving platter and spoon some of the sauce over the cutlets. Serve the rest of the sauce on the side or over any vegetables and potatoes or rice you may be serving.
Recipe Notes
Depending on the size of the thighs, you may need only three to feed four people. Or even less. But better to make more than needed, than not enough!
They keep well and can be rewarmed easily the next day in a skillet set over medium low heat. If you need more sauce, you can actually start from scratch after you have re-warmed the leftover cutlets.
Recipe is a riff on the one in Mimi Thorisson's book, Old World Italian
This is by far the best Saltimbocca recipe I’ve tried. The technique is flawless. Thank you !
Hi Rick, oh this makes me so happy to hear! I do love this recipe, it’s a go-to over here! Love Jen