Saltimbocca means "jump in the mouth"–apt for a fast dish that marries woodsy sage, bright lemon, and salty prosciutto.

Sandy Gluck
Recipe by Cooking Light

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Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1 cutlet and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle the chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in place.

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  • Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, and swirl to coat. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm.

  • Combine broth, lemon juice, and cornstarch in a small bowl; stir with a whisk until smooth. Add cornstarch mixture and the remaining 1 teaspoon olive oil to pan; bring to a boil, stirring constantly. Cook for 1 minute or until slightly thickened, stirring constantly with a whisk. Spoon sauce over chicken. Serve with lemon wedges, if desired.

Chef's Notes

This recipe originally ran in Cooking Light January, 2011 and was updated for the November, 2012 25th anniversary issue.

Nutrition Facts

202 calories; fat 7.5g; saturated fat 1.5g; mono fat 4.3g; poly fat 0.9g; protein 30.5; carbohydrates 2.3g; fiber 0.2g; cholesterol 77mg; iron 1.1mg; sodium 560mg; calcium 18.