May 252018

Recipe courtesy of Jennifer McIlvane


  • Chicken or beef cutlets, pounded thin (2 per person)
  • Slices of prosciutto
  • Sage leaves
  • Flour for dredging
  • Salt
  • Olive oil
  • White wine


  1. Lay cutlets out flat, layer each with a prosciutto slice and sage leaves. Fold into thirds and close with a
  2. Season with salt and lightly dredge with flour.
  3. In a hot saute pan, heat oil.
  4. Place the saltimbocca into the pan and brown on both sides.
  5. Then add a little white wine, cover and let simmer until cooked – just a few minutes.
  6. Take the saltimbocca out of the pan and reduce sauce if necessary.

About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+

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