Chicken Saltimbocca

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  • 3 boneless, skinless chicken breast halves
  • 9 thin slices of prosciutto
  • 1/4 cup flour
  • salt, pepper
  • Canola or vegetable oil


  1. Slice the chicken in half horizontally and cut the top part in half, you will have 9 pieces of chicken cutlets.
  2. Season one side of the chicken with salt and pepper and dredge the chicken in flour.
  3. Place the prosciutto on top of the unseasoned side of each chicken cutlet.
  4. Heat 1-2 Tablespoons of oil on medium high heat in a skillet until the skillet is very hot and add the chicken, prosciutto side down. Don’t use a non-stick, skillet, the chicken and prosciutto will not brown as well as if you use a regular skillet.
  5. Cook for about 2 min, until the prosciutto is golden brown and crispy. It will easily release from the skillet. If you try to turn it and it doesn’t release, leave it alone for a few more seconds.
  6. Cook for about 1-2 more minutes on the second side.