We have some fresh sage growing in the garden, and were trying to figure out what to do with it. With left over prosciutto from a recent charcuterie plate, we knew the exact dish… saltimbocca. Saltimbocca is an Italian dish. The term literally translates to “jump in the mouth”. It is usually seem as Veal Saltimbocca, but we used the easier to source Chicken Saltimbocca.
Chicken Saltimbocca is a straight forward dish… chicken cutlet or scallopini (pounded thin), prosciutto (or substitute ham) and fresh sage. Since this dish is generally veal, there is no skin to contend with, so the prosciutto and sage are toothpicked to the veal cutlet, which is seasoned and sautéed. The pan is then deglazed with wine and butter.
I happen to like crispy skin chicken, so loosened the skin and stuffed the prosciutto and sage under the skin. I dredged the boneless chicken cutlet in seasoned flour before searing it. Once it cooked through and was crispy, I removed it and added white wine to my pan drippings, followed by chicken broth to make a nice sauce for my noodles. It wasn’t as thick as I wanted (and I wanted more sauce), so I added a butter-flour roux, whisking it in to thicken. Then I added more chicken broth and salted to taste.