This was the second recipe that I ever made on this blog, over 4 years ago. It continues to be one of my favorite Chris Kimball recipe of all time. The recipe as I’ve listed below is portioned slightly different from Chris Kimball’s original recipe; this version yields 6 cutlets rather than 8. I make it every few weeks, because it is so easy and perfect for a mid-week meal; it is ready in about 45 minutes with minimal effort. My kids love it and the pay off is immense. The only thing that can go wrong with the recipe is you don’t reduce the wine sufficiently in Step 11. Otherwise a fool-proof 5-stars.
- I sometimes make Saltimboca when visiting friends and relatives, and noticed that many supermarkets only sell pre-packaged prosciutto. The pre-packaged stuff is always domestic, and I prefer Prosciutto de Parma available only at deli counter. Ask them to cut it thick enough for the slices to hold together. It they are cut too thinly sliced, or shaved, you risk losing the prosciutto when you flip the chicken. On the other extreme, thick slices won’t stick to the chicken.
- If you get the thin end of the prosciutto, then you’ll need 6 slices.
- The only thing that can go wrong with this recipe is that you don’t reduce the sauce properly in step 11. If you don’t concentrate the wine sufficiently, the sauce will not be intense. Also be careful not to burn the sauce, it goes quickly from 1/4-cup down to burned goo.
How much work? Low
How big of a mess? Low.
Start time 5:30pm. Dinner time 6:30pm.
Chris Kimball’s original recipe is here. The descriptions of how I cooked it today are given below:
1/3-cup unbleached all-purpose flour
3 boneless, skinless chicken breasts (about 2 pounds)
3 slices prosciutto (1/4-pound)
2 tablespoons olive oil
1 cups dry vermouth or white wine
Juice from 1 lemon
2 tablespoons unsalted butter
1/2 tablespoon minced parsley
1 teaspoon table salt
Ground black pepper
- Trim away any ragged edges as necessary, and cut away the pointy tips trimming back 1 inch to form a rounded cutlet. Lay chicken flat on cutting board and put in freezer for 15 minutes.
- Meanwhile, put flour in a shallow dish or plate.
- Lay your hand flat on top of chicken, and with knife flat (parallel to cutting board) slice each breast to form two thinner cutlets. Sprinkle chicken with salt and pepper. Cut each slice of prosciutto in half to form 6 pieces. I like to cut it at a bit of an angle to approximate the shape of the chicken cutlets.
- Adjust oven rack to middle position and heat oven to 200°.
- Heat 1 tablespoons olive oil in 12″ skillet (regular, not non-stick) over medium-high burner until begins to shimmer; about 4 minutes.
- Meanwhile, work in batches of 3, pat cutlets dry with paper towels. Dredge chicken in flour and shake off any excess and lay cutlets flat with the flattest side upward. Lay a slice of prosciutto on top of each cutlet, pressing lightly to try to get it to adhere. (mine never adheres, but it’s okay)
- Add 3 cutlets to skillet with the prosciutto-side down. Cook for 4 minutes until golden brown.
- Flip and cook on other side until golden brown, about 6 minutes more. Ensure that the internal temperature of the chicken
- Transfer to wire rack set on rimmed baking sheet and keep warm in oven.
- Repeat with another 1 tablespoons olive oil and remaining 3 cutlets, then put in oven to keep warm while preparing sauce.
- Pour off any excess fat from skillet. Turn up heat to high and add vermouth/wine. Use metal spatula to scrape up any browned bits, and allow to reduced for 7 minutes to about 1/4 cup. Add lemon juice and whisk in butter, a tablespoon at a time.
- Off heat, stir in parsley and season with salt and pepper. Remove chicken from oven and place on platter. Spoon sauce over cutlets before serving.