Who’s prepared for a Roman vacation? As a result of hen saltimbocca is an Italian basic! To make it, juicy hen cutlets are topped with sage and prosciutto, pan-fried, and completed with a deliciously buttery wine sauce. All it takes is half-hour!

This saltimbocca recipe is a restaurant favourite that’s simple to make at residence, identical to my Rooster Cacciatore and creamy Rooster Madeira! 

This hen saltimbocca (pronounced “sal-tim-bo-kah”) is a fast selfmade model of a dish I all the time order at our native Italian restaurant down the road. My husband loves Italian meals, and their saltimbocca is one in every of his favorites, so I needed to carry this beloved dish residence.

On this recipe, juicy hen is topped with citrusy sage leaves, wrapped in salty Italian prosciutto, dredged, and seared earlier than it’s served with a buttery pan sauce. You want just one skillet, and the entire thing comes collectively in half-hour or much less. 

What Is Rooster Saltimbocca? (And Why You’ll Love It!)

• Traditional Italian cooking. Saltimbocca is a basic Italian recipe constructed from veal cutlets and sage wrapped in prosciutto and pan-fried. I exploit hen breast, not veal, to make this recipe extra approachable. However the flavors are simply pretty much as good, particularly once you add the pan sauce!
• Savory, buttery, tangy. I like the delicate mintiness of the sage leaves in opposition to the saltiness of the cured meat and the butteriness of the sauce. White wine makes the sauce a bit tangy, too, so the mix of flavors is just *chef’s kiss*.
• Fast and straightforward. All you want is half-hour and one pan. Saltimbocca is the proper dinner for 2 (good day, date evening!) and it’s additionally simple to scale up the recipe at any time when we entertain. Between the title and the style, hen saltimbocca sounds fancy, nevertheless it’s ridiculously easy to make.

What You’ll Want

I feel what I like most about Italian cooking, and particularly recipes like hen saltimbocca, is the way you want so few elements to pack ALL that taste onto a plate.

I’ve included some recipe notes right here. Scroll to the printable recipe card under the submit for a full elements listing with quantities.

• Rooster – Rooster breasts are best to wrap, however boneless hen thighs will work too. In fact, if you will get your palms on some veal cutlets, you may all the time make this saltimbocca recipe the normal approach.
• Sage – Contemporary sage leaves are a should. You’ll discover sage within the grocery retailer subsequent to the opposite recent herbs (except you’re fortunate sufficient to develop it in your backyard).
• Prosciutto – Prosciutto crudo is Italian dry-cured ham that normally comes thinly sliced. Ask your native deli counter in the event you can’t discover it available. In a pinch, you may wrap your hen with one other cured meat, like capicola, serrano ham, and even bacon.
• Flour – Common all-purpose flour is ok or you need to use your selection of gluten-free flour. I’ve used coconut flour and liked it.
• Olive Oil – Select a pleasant high quality additional virgin olive oil for pan-searing.
• Butter – Salted or unsalted.
• Garlic – Please stick to freshly minced garlic for this recipe.
• White Wine – Be certain that to make use of a dry white, like Pinot Grigio or Chardonnay. Another choice is to make use of Madeira or Marsala wine (each are Italian fortified wines) or dry sherry as a substitute. In case you’d relatively skip the alcohol, use hen inventory.
• Rooster Inventory – I prefer to cook dinner with low-sodium hen broth so I can management the saltiness higher. Vegetable inventory additionally works.

Methods to Make Rooster Saltimbocca

Rooster saltimbocca is ready in a really comparable type to different Italian favorites like hen piccata or hen marsala. The hen will get pounded skinny, dredged in flour, and pan-seared. On this case, we’ll smother it with prosciutto first. However the steps are simply as simple:

• Prep the hen. First, you’ll wish to pound the hen to a fair thickness so it cooks evenly. Season the hen on each side and prepare 4 sage leaves over every breast, adopted by a few slices of prosciutto. Separately, dredge the hen breasts evenly in flour.
• Pan-fry. Sear the hen, prosciutto facet down, in a sizzling skillet with oil. After 3 minutes, flip, and cook dinner for an additional 3 minutes till the cutlets are cooked by.

Make the Pan Sauce

Now, it’s time to show all these leftover caramelized bits right into a flavorful white wine and butter sauce:

1. Make the sauce. Set the hen apart on a plate. In the identical skillet, soften butter after which sauté the garlic for a minute. Deglaze the pan with wine, add hen inventory, and let that simmer till it thickens.
2. Serve. When your sauce is prepared, drizzle it over the hen, and serve! See additional on for less difficult serving strategies.

What to Serve With Saltimbocca

I like hen saltimbocca with a lightweight and straightforward facet of steamed or grilled asparagus or a facet of inexperienced salad or zucchini salad. For a stick-to-your-ribs dinner, saltimbocca goes nice with mashed potatoes or a platter of Vesuvio potatoes, and I’ll begin the meal with a comfortable bowl of creamy tortellini soup.

And if it’s date evening in, we’re positively ending with a scoop of tiramisu ice cream!

Regularly Requested Questions

Storing and Reheating Leftovers

• Refrigerate. Leftover hen saltimbocca could be saved with the sauce in an hermetic container within the fridge for 3-4 days. 
• Reheat. I prefer to reheat saltimbocca in a coated saucepan on the stovetop or a 400ºF oven below foil in order that it doesn’t dry out. You should use the microwave, however the texture isn’t fairly as good.
• Freeze. Freeze the hen and the sauce in a freezer-safe container or freezer bag for as much as 3 months and thaw within the fridge earlier than reheating.

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