Saltimbocca alla Romana literally means "jumps in the mouth", and was born in the trattorias of the Trastevere neighborhood in Rome during the 19th century. The original version uses beef, but chicken saltimbocca has established itself as a light and modern variant, maintaining the trilogy of ham, sage and white wine. It is one of the most elegant dishes of Roman cuisine due to its simplicity and intense flavor.
Italian
Saltimbocca Chicken
Roman chicken saltimbocca with ham, fresh sage and white wine sauce.
- Italy
- Main course
- Light
- High protein
- Low fat
- medium
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 365 kcal
- Protein 40 g
- Fiber 0.5 g
- Carbohydrates 8 g
- Fat 18 g
- Sodium 890 mg
Story behind the dish
Preparation
Chicken Saltimbocca is a preparation from Italy with medium difficulty. Set aside about 30 minutes in total (15 for mise en place and preparation, 15 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 flattened chicken breasts of 160 g.
- Have ready: 8 thin slices of serrano ham or prosciutto.
- Have ready: 16 fresh sage leaves.
- Have ready: 80 g of wheat flour.
- Have ready: 100 ml of dry white wine.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Place two slices of ham and two leaves on each flattened breast...
Place two slices of ham and two sage leaves on each flattened breast, roll up and secure with toothpicks.
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Lightly flour the chicken rolls on all sides.
Lightly flour the chicken rolls on all sides, shaking off any excess.
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Heat oil and half the butter in a frying pan
Heat oil and half of the butter in a frying pan, brown the rolls for 3 minutes per side over medium-high heat. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Pour the white wine
Pour in the white wine, cover and cook for 5 minutes until the chicken is cooked inside.
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Remove the chicken
Remove the chicken, reduce the cooking liquid over high heat until you obtain a light sauce.
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Whip the sauce with the remaining butter off the heat and pour…
Whip the sauce with the remaining butter off the heat and pour over the chicken.
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Remove the chopsticks
Remove the toothpicks, serve with parsley and lemon zest if desired.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Vegan dairy-free version using plant-based cheese or cream alternatives.
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