I love this so much, and no wonder! Saltimbocca, literally “jumps in the mouth” in Italian, delivers on its name. Thinly sliced chicken cutlets wrapped in prosciutto and fresh sage, seared hard on the prosciutto side first to render the fat and crisp the meat, then finished with a white wine and chicken broth pan sauce: it is quick enough for a Tuesday but polished enough to serve to guests on a Friday. The shaved fennel and lemon salad alongside is not an afterthought.
Thin fennel slices and rounds of fresh lemon tossed with extra virgin olive oil and lemon juice brighten the whole plate and cut alongside the richness of the butter-finished sauce. Plan for the salad to sit at room temperature for about an hour before serving: it softens slightly and the flavors meld in a way that makes it taste more composed. The pan sauce takes less than two minutes to make and should not be skipped.
Assemble the Chicken Cutlets with Sage and Prosciutto, Then Pan-Fry
Slice the chicken breasts horizontally into thin cutlets. Place a fresh sage leaf on each cutlet, then lay a thin slice of Parma ham over the top and secure with a toothpick if needed. Lightly coat each cutlet in flour and shake off the excess. Heat olive oil in a pan and cook in batches, starting prosciutto-side down over high heat for 3 minutes, then flipping and cooking covered on lower heat for 2 more minutes. Season lightly with salt and pepper. 
Deglaze the Pan with White Wine and Chicken Broth to Make the Butter Sauce
Remove the cooked cutlets and keep them warm. Pour the white wine into the hot pan to deglaze, scraping up any browned bits. Add the chicken broth and cook over high heat until the liquid has reduced by half, about one minute. Remove from heat and stir in the unsalted butter until melted and the sauce is glossy.
Shave the Fennel and Lemon, Then Dress and Serve the Salad Alongside the Chicken
Trim the fennel bulbs and shave them on a mandolin to the thinnest setting. Shave the lemon to the same thickness and toss the fennel and lemon slices together in a large bowl. Whisk together the extra virgin olive oil, fresh lemon juice, kosher salt, and pepper, pour over the fennel mixture, and toss well. Allow the salad to stand for about an hour, tossing occasionally, before serving alongside the chicken saltimbocca with the butter sauce spooned over the top.
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Chicken Saltimbocca with Shaved Lemon Fennel Salad
- Total Time: 35 minutes
- Yield: Serves 6
Description
A delightful Italian dish featuring tender chicken saltimbocca paired with a refreshing shaved lemon fennel salad, perfect for a taste of spring.
Ingredients
- 3 large boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon (8 g) all purpose white flour
- 6 leaves fresh sage
- 3 slices Parma ham/Prosciutto, thinly sliced
- 6 toothpicks
- 1 tablespoon (15 mL) olive oil
- salt to taste
- ground pepper to taste
- 1/4 cup white wine
- 1/2 cup (65 mL) chicken broth
- 2 teaspoon (9 g) butter, unsalted
- 2 medium fennel bulbs, greens attached
- 1 lemon plus 4 teaspoons fresh lemon juice
- 8 teaspoons extra virgin olive oil
- 1/2 teaspoon kosher salt
Instructions
- Slice the chicken breasts horizontally into very thin cutlets. Place a leaf of sage on each piece and cover with a slice of prosciutto. Use a toothpick to keep the small package together if you wish. Coat each cutlet with the flour; then shake off the excess.
- Heat the oil in a pan. Working in batches, add a few cutlets at a time. Start with the prosciutto side down, and cook over high heat. After 3 minutes, turn to brown the other side. Lower the heat, cover, and cook 2 minutes. Season with a little salt and pepper to taste. Remove the cutlets from the pan and keep them warm. Repeat the operation with the remaining cutlets.
- Pour the wine into the pan to deglaze. Add broth into the pan, then cook over high-heat until reduced by half, about 1 minute. Remove the pan from the heat, then stir in the butter until it has melted, about 30 seconds.
- Place the cutlets onto warmed plates, remove the toothpicks (if using). Spoon the sauce over the cutlets then serve.
- Trim the stalks and root ends from the fennel bulbs. Pull off any tough and bruised outer layers. Cut the bulbs in half and cut out most of the core, leaving just enough to hold the layers together. Shave the fennel using the smallest thickness on a mandolin or other slicer.
- Cut the stem end from one lemon. Using the same thickness shave your lemon. Stir the lemon slices and fennel together in a large bowl.
- Whisk olive oil, lemon juice, salt and pepper in small bowl until blended.
- Add sliced fennel and lemon and toss until coated. Handpick fennel fronds and toss into salad. Let stand at room temperature, tossing occasionally, about 1 hour before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 20
- Carbohydrates: 10
- Fiber: 3
- Protein: 30
Frequently Asked Questions
Can I use dried sage instead of fresh sage leaves for the saltimbocca?
Fresh sage is important to this dish because each leaf is placed whole under the prosciutto and contributes a distinct herb flavor as the cutlet cooks. Dried sage is far more pungent and would not give the same result. If fresh sage is unavailable, fresh thyme leaves can be used as a substitute, though the flavor will differ.
How thin should the chicken cutlets be sliced?
The cutlets should be sliced as thinly as possible, ideally no more than half a centimeter thick. This allows them to cook quickly over high heat without drying out. If needed, place each slice between two sheets of plastic wrap and gently pound with a meat mallet to achieve an even thickness.
Does the shaved fennel and lemon salad need to rest for a full hour before serving?
The resting time allows the lemon dressing to soften the raw fennel slightly and mellow the sharpness of the sliced lemon. If you are pressed for time, 20 to 30 minutes is sufficient. The salad will have a crisper texture with less resting time, which some people prefer.
