Crispy Chicken Paillard Saltimbocca

As seen on The Today Show!

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!

- Elena Besser

Chicken Paillard Saltimbocca

Serves: 4 people

Prep Time: 10 Minutes

Cook Time: 45 Minutes

Level: Easy

Ingredients:

  • 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)

Steps:

  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.Remove from heat, slice immediately, sprinkle with flaky sea salt and serve with crispy smashed potatoes. Enjoy!

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

Elena Besser