Saltimbocca alla Pollo Recipe

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Most Helpful Positive Review

Aug 03, 2003

Not bad dish... the only thing I suggest is to go to a real Italian deli and get REAL procuitto!! Make sure it's imported from Italy (it will be saltier so cut down a little on the added salt). I've tried using both kinds (cheap and expensive procuitto) and it was definitely better with the good stuff!!

—CookingJenn

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Most Helpful Critical Review

Aug 19, 2006

I made this recipe for my family and we all really enjoyed it. FYI - I also tried it with chicken thighs but it came out too greasy.

—Richard Russell

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87 Ratings

Mar 06, 2009

This is a wonderful, very authentic version of veal saltimbocca, deserving of five stars. I am always amazed when reviewers completely change the recipe and then rate it low, as though they made it as described and it wasn't good. This recipe requires real prosciutto and is better with fresh sage, which can grow outdoors all year in most of the USA. Try it without loading it with cheese -- it's a delicate dish. Maybe a little Parmesan sprinkled on top before serving.

—ItalianFoodie

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Aug 15, 2003

I LOVE this recipe. The flavors go so well together, and making it gave me great ideas on how to experiment with other dishes. The rolls look so pretty too, it is a good recipe for company. Thickly chop up some summer squash and zucchini, add them to the simmer towards the end, and then serve all with tri-colored pasta coated with extra virgin olive oil. YUM! Thank you Sue!

—CAROLINEL

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May 12, 2005

This was delicious. I didn't roll the chicken, but instead placed the prosciutto on top of the chicken. That way I didn't have to worry about the roll coming undone, or the toothpicks. It turned out wonderful. I also added some fresh mozzarella on top. Thanks for the post.

—Momof2

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May 06, 2004

This is an awesome recipe - very tasty. Everyone loved these. A single one of these is much more filling that what you would think. I used the same amount of ingredients called for, but spread it over 8 pieces of chicken. I doubled the wine/sauce - when I realized how good it was, I knew everyone would want extra. The key is having the chicken pounded very thin - I was able to roll these without toothpicks. Then I moved them to the pan and cooked them well on the bottom where the roll is seamed before turning - this ensured that they stayed together. After that, I was able to turn them onto the other sides to finish cooking.

—BALL7068

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Sep 26, 2004

This was delicious! Listening to other reviews, I did not add any salt and I put provolone inside the rolls. I would make another recommendation, too. When the chicken is browned, I would remove it from the pan, use some of the wine to de-glaze, then add the cornstarch (I use flour) to make a roux to begin the sauce. Then add the rest of the wine and some chicken broth. Cook until the sauce starts to thin and return chicken to pan.

—SHAZT

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Aug 14, 2003

This is a VERY flavorful dish. (If you don't like salty, be sure not to add any salt, as the prosciutto is quite salty.) The resulting sauce was excellent over angel hair pasta. The sage really adds nice flavor.

—Lois Lane

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Nutrition

Calories
601 kcal
30%

Carbohydrates
5.7 g
2%

Cholesterol
148 mg
49%

Fat
43.2 g
66%

Fiber
0.5 g
2%

Protein
38.5 g
77%

Sodium
1572 mg
63%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Saltimbocca alla Pollo

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 601
Calories from Fat: 389

% Daily Value *
Total Fat 43.2g 66 %
** Saturated Fat 16.1g 81 %
** Cholesterol 148mg 49 %
Sodium 1572mg 63 %
** Potassium 234mg 7 %
Total Carbohydrates 5.7g 2 %
** Dietary Fiber 0.5g 2 %
Protein 38.5g 77 %
** Sugars 0.5g
Vitamin A 6 %
** Vitamin C 6 %
Calcium 6 %
** Iron 17 %
** Thiamin 6 %
** Niacin 88 %
** Vitamin B6 27 %
** Magnesium 11 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.