Chicken Saltimbocca “Jump in the Mouth”

Chef's notes

Rome is credited with this dish. Translates to “Jump in the Mouth”.

Although it’s classically made with pounded veal, chicken or pork can be substituted. Its ingredients are simple and its taste explosive, hence its name.

Individual cutlets can be assembled ahead but quickly seared and finished before serving.

Cutlets are pounded between sheets of wax paper to about ¼ inch thick (as thin as possible for veal). They are seasoned and topped with a thin slice of prosciutto placed within the edges of the cutlets. Add a fresh sage leaf onto the center of the prosciutto and press down to seal both. Use a wooden toothpick to secure. Hold the cutlet plain side down. Pierce the toothpick up through the bottom side, up and over the sage, back through the bottom side.

Caution. Prosciutto (and optional pancetta) is salty. Minimize or eliminate added salt.

Above, served with wild rice and a side dish of Sautéed Mushrooms with Sherry, Butter and Tarragon.

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Ingredients

12 chicken cutlets about ¼ inch thick
Tuscany Seasoning
Prosciutto thin sliced
12 fresh sage leaves
Flour for dredging, (optional, see note below)
¼ cup olive oil (or more if needed)
Optional, 4 oz. cubed pancetta
1 tablespoon coarsely chopped garlic
1 cup white wine
1 cup chicken broth
¼ cup butter, 4 tablespoons
Lemon juice and/or lemon slices
1 tablespoon chopped flat leafed parsley

Instructions

As discussed above, pound cutlets to ¼ inch thick. Sprinkle lightly with Tuscany Seasoning.
Top with prosciutto and a sage leave in its center. Press down with the palm of your hand and secure with a toothpick and discussed above. Set aside.
Add olive oil to the pan and sauté garlic until lightly brown; discard garlic. Optional, sauté pancetta until slightly crisp; remove and set aside.
Lightly dredge each in flour, shaking excess off. In a single layer and in batches, sauté the prosciutto and sage side until singed, a minute or two. Flip the cutlets. Brown until just cooked through. Remove to a plate and cover with aluminum foil. When cool enough to handle, carefully remove toothpicks.
Deglaze the pan by adding the white wine and half of the chicken broth. Increase heat to high, scraping the bottom of the pan to loosen all crusty bits. When wine is reduced to about half, lower heat and add butter. Once melted and sauce is shallow, place cutlets back in the pan and simmer mostly covered until cutlets are tender. Add more broth if needed to thin.
Place cutlets in a serving dish. Briefly heat the lemon slices and remove. Pour sauce over the Saltimbocca. Garnish with the lemon slices and parsley. If using pancetta, you can sprinkle with some of the cooked pancetta but first test to make sure sauce isn't too salty.
Another technique, saltimbocca and sauce are prepared a little ahead. When ready to finish the dish, saltimbocca is simmered in the sauce until tender, about 10 or 15 minutes. Butter is added then served. This also is a great way to rescue overcooked cutlets.

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Chicken Saltimbocca “Jump in the Mouth”