Chicken Saltimbocca with Wilted Spinach

chicken saltimbocca with wilted spinach
  • 4Servings


  • 4 8 ounces boneless, skinless chicken breasts with the tenders (flap on the bottom of the breast) removed
  • Salt and pepper
  • 1 cup flour
  • 8 fresh sage leaves
  • 8 large thin slices (about 4 oz.) prosciutto di Parma
  • 2 tablespoons EVOO
  • 2 tablespoons butter
  • 4 cloves garlic, chopped
  • 1 pound baby spinach
  • Freshly grated or ground nutmeg to taste
  • 1/2 lemon, juiced (2 tbsp.)


Preheat the oven to 175 degrees. Cut each chicken breast in half horizontally to form 2 thin cutlets; place between 2 sheets of plastic wrap. Using a meat mallet, pound to 1/4 inch thick. Season with salt and pepper. Place the flour on a plate; dredge the chicken, shaking off excess. Top each cutlet with 1 sage leaf, then wrap in 1 slice of prosciutto, tucking the ends under the cut side of the chicken.

In a large skillet, heat 1 tbsp. EVOO, one turn of the pan, over medium-high heat. Add 1 tbsp. butter; when it stops foaming, add half the cutlets, cut side up. Cool until the prosciutto is crispy and golden, 3 to 4 minutes per side. Transfer the cutlets to a baking sheet and keep warm in the oven. Add the remaining 1 tbsp. butter to the pan and repeat with remaining cutlets.

Add the remaining 1 tbsp. EVOO to the skillet, one turn of the pan. Add the garlic and stir until aromatic, about 1 minute. Add the spinach; stir until wilted, 2 to 3 minutes. Add the nutmeg and season. Douse the greens with the lemon juice. Divide the cutlets among plates and serve with the spinach.