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Chicken Paillard Saltimbocca

COOK TIME
45 mins
PREP TIME
10 mins
SERVINGS
4 People
RATE THIS RECIPE
(86)
COOK TIME
45 mins
PREP TIME
10 mins
SERVINGS
4 People
RATE THIS RECIPE
(86)

Ingredients

Chicken
  • ½ cup extra-virgin olive oil, divided
  • 1 5-ounce package thinly sliced prosciutto (about 12 slices)
  • 1 bunch sage leaves (about 20 large leaves)
  • Kosher salt
  • Freshly ground black pepper
  • 4 skinless, boneless chicken breasts (about 1 lb.)
  • 1 5-oz clamshell arugula
  • 2 tablespoons fresh lemon juice
  • Aged balsamic glaze (preferably Villa Manodori Balsamic Vinegar, Massimo Bottura), for drizzling (optional)
Fulfilled by

Chef notes

This recipe is a fun play on two classic dishes — chicken paillard and chicken saltimbocca. The dish feels fresh and healthy but has the flair of crispy prosciutto, sage and aged balsamic that makes it feel special. I love this recipe because it is great for a casual weeknight yet feels elegant enough to prepare for a dinner party!

Technique Tip: Remove the chicken breasts from the refrigerator 30 minutes to 1 hour before cooking to bring to room temperature.

Swap Option: Swap in basil for sage, swap in veal for chicken

Preparation

1.

Heat 1 teaspoon olive oil in a large skillet over medium-low heat. Add prosciutto in a single layer in the pan and cook until crispy, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining prosciutto until all pieces are crisp. 

2.

In the same skillet, add 1 tablespoon olive oil and heat over medium-high heat until shimmering. Add sage leaves and cook for 1 to 2 minutes, flipping occasionally, or until fragrant and crisp. Transfer to a separate paper towel-lined plate to drain and sprinkle with kosher salt. Finely chop the crispy sage and prosciutto and set aside.

3.

Pat chicken breasts dry with paper towels. Working with 1 piece at a time, place chicken between 2 sheets of plastic wrap. Using a meat mallet, rolling pin or heavy skillet, pound to ¼" thick. Season all over with kosher salt and freshly ground black pepper.

4.

Pour 3 tablespoons olive oil into the same large skillet and heat over medium-high. Working in batches, cook chicken until golden brown and crisp, 3 to 4 minutes per side. Transfer to a plate or wire rack to rest and lightly tent with aluminum foil to keep warm.

5.

In a large bowl, whisk together lemon juice, ¼ cup olive oil, salt and pepper until emulsified. Add arugula and half of sage-prosciutto mixture to the bowl and toss to combine. Adjust seasoning to taste. To serve, add one cutlet to a plate, top with arugula, garnish with reserved crispy prosciutto and sage and, if using, drizzle with aged balsamic.