No, saltimbocca is not the latest dance craze, it means “jump in the mouth” in Italian. Take one bite of this dish, and you’ll understand how it got its name. There are many iterations of this classic: some include veal or even turkey. In this version, chicken breasts are pounded to 1/2-inch thickness for quick cooking, and once cooked, they’re topped with crispy sage and strips of salty prosciutto.
Serve with Mashed Potatoes.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Awesome , easy little recipe that is totally yummy
This was very easy and delicious. The sauce was excellent with pasta as well. My children even ate the leftovers the next day (unheard of).I made this again tonight, this time with veal, Marsala and beef broth. Equally delicious. Kids loved it!
Very good. Especially so if you ask my husband. I used veal cutlets instead of chicken and used marsala wine instead of pinot grigio per another saltimbocca recipe I have.
This is one of my standbys. I've been making this for 5 years now (hard to believe) and it is always pleasing. It's hearty and elegant.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.