Chicken Saltimbocca alla Romana represents a delightful adaptation of one of Italy’s most celebrated dishes. While the traditional recipe calls for veal, this chicken version maintains all the authentic flavors while offering a lighter alternative that’s equally impressive.

This dish features thin chicken cutlets topped or rolled with prosciutto and fresh sage leaves, secured with toothpicks. Depending on the region, the meat might be marinated in white wine, olive oil, or saltwater, sometimes incorporating capers. After searing the chicken, it’s briefly cooked in water, broth, or Marsala wine, according to the chef’s preference.
The name “Saltimbocca” tells its own story – literally meaning “jump in the mouth” in Italian. This etymology perfectly captures the essence of this dish: it’s so delicious that it seems to leap straight to your palate.
While globally recognized as Saltimbocca, different Italian regions have their own names for this preparation, such as “Involtini,” which translates to ‘rolls.’ Regardless of what you call it, this masterpiece remains deeply rooted in Italian culinary tradition, delighting everyone fortunate enough to taste it.

Try our authentic Italian Polenta recipe – the perfect side dish for our delicious Saltimbocca!

The Origins of Chicken Saltimbocca alla Romana

Though we associate this recipe with Rome, its true origins lie further north in Brescia, where it was first created. During the 19th century, this delicacy spread throughout Italy and beyond, reaching countries like Switzerland, Spain, and Greece. Rome fell so in love with the dish that it adopted it as its own, making it one of its specialties.

Essential Elements

• Thin Chicken Fillets: Choose thin and tender chicken fillets that are easy to roll or cover with the other ingredients.
• Slices of Serrano Ham or Prosciutto: Use high-quality serrano ham or prosciutto to add a salty and smoky flavor to the dish.
• Fresh Sage Leaves: Sage is an essential aromatic herb in this recipe. It provides a distinctive flavor and adds a touch of freshness.
• Toothpicks: These are used to hold the ingredients together, ensuring that the ham and sage stay in place while cooking.
• Olive Oil: It is used to brown the chicken fillets and add a touch of Mediterranean flavor.
• White Wine (Optional): Some recipes incorporate white wine to add a touch of acidity and aroma to the dish. You can adjust the amount according to your preferences.
• Butter (Optional): Butter is used in some variations of the recipe to give it a creamier texture and additional flavor. It’s optional but delicious.
• Salt and Pepper to Taste: Add salt and pepper according to your personal preference to season the chicken fillets and enhance the flavors.

Let’s Get Cooking Chicken Saltimbocca alla Romana

• Season thin chicken cutlets with salt and pepper, then top each with prosciutto and a fresh sage leaf.
• Secure ingredients with toothpicks and sear in olive oil, prosciutto side down first.
• Flip and cook until the chicken is done and prosciutto is crispy.
• Remove chicken and keep warm while preparing the sauce.
• Add chicken broth to the pan, reduce until slightly thickened. Pour the sauce over the chicken and serve hot.