EFK Tested
EFK Chicken Saltimbocca
Thin chicken cutlets layered with sage and prosciutto, pan-seared, then finished with a bright wine-lemon pan sauce. The cutlets cook quickly, so have every ingredient measured before they hit the skillet.
From the EFK recipe collection
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Yield
- 4 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Slice or pound the chicken to an even 1/4- to 1/3-inch thickness. Season lightly with salt and pepper.
- Press 2 sage leaves onto each breast and cover with 2 slices prosciutto. Dredge very lightly in flour and shake off the excess.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Place chicken prosciutto-side down and cook until golden, about 3 minutes. Turn and cook another 2 to 4 minutes, until the chicken reaches 165°F. Transfer to a warm plate.
- Add wine to the skillet and scrape up the browned bits. Simmer until reduced by about half.
- Add broth and lemon juice and simmer 2 to 3 minutes. Swirl in the remaining tablespoon butter until glossy.
- Return chicken briefly to the pan to coat, then spoon sauce over the cutlets and finish with parsley if desired.
Equipment
de Buyer 12.5-inch carbon-steel skillet
Wüsthof IKON Chef knife
Asahi Hi-Soft cutting board
Meat mallet or rolling pin
Tongs
Instant-read thermometer
Food safety & storage
Cook chicken to 165°F. Sanitize the work surface and any tool used to pound raw chicken before reusing it.
View this recipe on the original EFK website ↗