Saltimbocca alla Romana is one of those dishes that truly lives up to its name, which translates to “jumps in the mouth.” Known for its bold yet simple flavours, this iconic Roman recipe has been given a chicken twist that’s just as delicious as the classic veal version.
This recipe is an example of how a few high-quality ingredients can come together to create something truly special. Sage, prosciutto, and white wine work in harmony to elevate the humble chicken breast into a fragrant, flavour-packed dish.
Why make it? It’s incredibly easy to prepare, high in protein, and only requires a handful of ingredients—perfect for busy days or when you want to impress without the fuss.
The best part? You can whip up a quick, rich gravy using the same pan juices for an added touch of indulgence.
If you’ve never tried Saltimbocca before, this is your sign to give it a go.
What is “Saltinbocca alla Romana?”
Saltimbocca alla Romana is a classic Roman dish made with thin veal cutlets, layered with prosciutto crudo and fresh sage, then cooked quickly in butter and white wine. The name literally means “jumps in the mouth”—because it’s so flavourful, it doesn’t linger on the plate! “Saltimbocca” doesn’t refer to a method—just the effect it’s supposed to have on you: it’s so tasty, it jumps right into your mouth!
Traditionally made with veal, but it’s also common to find versions using chicken or pork. Each piece is pinned with a toothpick to hold the sage and prosciutto in place, then pan-cooked until golden and tender
Tips
- You will need a toothpick to pin the ingredients together.
- Use thin slices of meat: with thin meat, the salty prosciutto and aromatic sage don’t get lost. Every bite has the perfect mix of meat, herb, and cured ham. Having thin slices also help the ingredients holding they position: when pinned together with a toothpick, thin slices wrap around the prosciutto and sage nicely, helping everything cook evenly and stay in place.
- Choose good-quality prosciutto and fresh sage—with so few ingredients, flavour matters.
- Cook quickly over medium-high heat, and don’t overcook or the meat may turn tough.
- Prepare the chicken breast by slicing it l carefully lengthwise with a sharp knife, to create two thin slices.
Swaps
Chicken breast: the authentic recipe uses veal instead than chicken but veal here in UK is not as common as it is in Italy. I always try to use ingredients that are easy to find and chicken is a great alternative. Feel free to experiment this recipe with veal or even pork loin or tenderloin slices.
Storage
Saltimbocca is best stored in an airtight container once it has cooled completely. It will keep well in the fridge for up to three days. When you’re ready to reheat it, gently warm it in a pan with a splash of water or stock to keep it moist, or pop it in the oven at 160°C for about ten minutes, covered, to avoid drying out.
More Chicken Recipes
- Easy Chicken Shawarma
- Marry Me Chicken Meatballs
- Sweet Chilli Chicken Skewers
- Pollo Alla Pizzaiola (Pizza-Style Chicken)
- Pollo Alla Pizzaiola (Pizza-Style Chicken)
Saltimbocca alla Romana (Chicken Wrapped In Bacon)
Ingredients
- 2 chicken breasts
- 4 leaves of sage
- 4 slices of prosciutto prosciutto di Parma is one of the best
- 2-3 tbsp flour
- butter and oil
- 1 glass of white wine
Instructions
- Slice the chicken in half to obtain 2 thin slices.
- Add a slice of prosciutto on top and then a leave of sage. With a toothpick, pinch the the ingredients together: you want the toothpick to go through the chicken, prosciutto and sage.
- On a clean plate add the flour and coat the bottom of the chicken slices with it (the side without prosciutto). Remove the excess flour.
- Repeat for all for chicken slices.
- On a large pan add butter and oil (you really don’t need much, in case you are worry about calories).
- Add the chicken to the pan (with the prosciutto side up).
- Cook for a few minutes until you’ll see a nice, golden caramelised crust (like in the video). (Don’t overcook, the top should be slightly raw, it will cook later once you flip it)
- At this point add the wine. Let it evaporate completely and the flip the chicken slices.
- Cook for less then a minute on this side.