Chicken Saltimbocca
This chicken saltimbocca recipe is a true Italian classic, pairing chicken, prosciutto, and zesty lemon in a dish that literally and metaphorically leaps off the plate.
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Ingredients
Method
2) Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
3) Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a Swiss roll. Secure with a toothpick.
4) Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken stock and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter.
5) Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste.
Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.
Chicken saltimbocca alla Romana - quick and easy and no passport required!
This chicken saltimbocca recipe is proof that simple ingredients can deliver restaurant‑worthy results, all from the comfort of your own kitchen. The name saltimbocca literally means “jumps in the mouth” in Italian - a nod to how the flavours burst and mingle the moment you take a bite. Originating from Rome, this traditional dish is known the world over.
Thin chicken cutlets are layered with spinach, Parmesan cheese and slices of prosciutto. The magic happens as the salty prosciutto crisps up while the chicken stays juicy. A quick sauce made in the same pan brings it all together with olive oil, a splash of chicken stock, and a squeeze of fresh lemon juice.This recipe for saltimbocca is light, bright, and full of that signature Roman charm.
Serve your chicken saltimbocca alla Romana with creamy mashed potatoes and roasted winter vegetables, or if you’re looking for dinner party fancy, try Tom Kerridge’s king oyster mushroom risotto.
Our chicken saltimbocca recipe may look impressive, but it's weeknight‑friendly and endlessly adaptable. Try a sprinkle of fresh sage leaves for true authenticity, or swap chicken for veal to make the Roman original. However you serve it, this recipe for saltimbocca is Italian simplicity at its most irresistible - full of flavour and fuss‑free.
Chicken saltimbocca alla Romana is a gastronomic icon, and for more classic Italian chicken recipes, how about chicken cacciatore, Florentine prosciutto-wrapped chicken, or a Sunday special Tuscan roasted chicken and vegetables. Bueno appetito!
