Saltimbocca Di Pollo Alla Romana Roulades

In Rome, Saltimbocca Di Pollo Alla Romana Roulades is a beloved dish that brings people together.

Thinly sliced chicken breasts, prosciutto, fresh sage, and Parmesan cheese come together in perfect harmony, wrapped in a delicate pastry package and served in a rich Marsala wine sauce.

Ingredients

• 4 boneless, skinless chicken breasts, cut into thin cutlets
• 1 cup prosciutto, thinly sliced
• 1 cup fresh sage leaves
• 1 cup grated Parmesan cheese
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter, softened
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup Marsala wine
• 1 cup chicken broth
• 1 tablespoon Dijon mustard
• Fresh parsley, chopped (optional)

Instructions

Prepare a work surface by laying a large piece of plastic wrap or parchment paper on it.

Place a chicken cutlet in the center of the prepared surface, leaving a 1-inch border around it.

Arrange 2-3 slices of prosciutto on top of the chicken, leaving a small border around the edges.

Top with a few fresh sage leaves and sprinkle with a pinch of Parmesan cheese.

Roll the chicken tightly but gently, making sure the filling is secure.

Repeat with the remaining chicken cutlets and filling ingredients.

Season the rolled chicken with salt and pepper.

In a shallow dish, mix together the flour, a pinch of salt, and a few grinds of pepper.

Roll each chicken roulade in the flour mixture to coat, shaking off excess.

In a large skillet, melt 1 tablespoon of butter over medium heat.

Add the garlic and cook for 1-2 minutes, until fragrant.

Add the Marsala wine and cook until reduced by half, scraping up any browned bits from the bottom of the pan.

Add the chicken broth, Dijon mustard, and a pinch of salt and pepper.

Bring the mixture to a simmer and cook for 5-7 minutes, until slightly thickened.

In a separate skillet, heat the olive oil over medium-high heat.

Add the floured chicken roulades and cook for 3-4 minutes per side, until golden brown and cooked through.

Transfer the cooked chicken to a plate and spoon some of the Marsala sauce over the top.

Garnish with chopped parsley, if desired.

Serve immediately and enjoy!

Notes

To make sure the chicken cutlets are even and thin, try pounding them gently with a meat mallet to an even thickness before cutting them into thin cutlets. To prevent the prosciutto from tearing, handle it gently and don’t overlap the slices when placing them on the chicken.

For a more intense sage flavor, use 4-5 fresh sage leaves on each chicken cutlet.

If using dried sage, reduce the amount to 1/4 teaspoon. To avoid over-flouring the chicken, gently tap off any excess flour from the chicken roulades before cooking.

Don’t overcook the Marsala sauce, as it can quickly become too thick and syrupy.

Stop cooking when it reaches your desired consistency. To store leftovers, let the chicken cool completely, then refrigerate or freeze.

Reheat in the oven with some Marsala sauce spooned over the top.

You can make the Marsala sauce ahead of time and refrigerate it for up to 3 days or freeze it for up to 2 months. Reheat gently before serving.

For a quicker preparation, prepare the chicken roulades and store them in the refrigerator overnight or for up to 24 hours before cooking.

Nutrional Value

• Calories: 440
• Total Fat: 24g
• Saturated Fat: 10g
• Cholesterol: 80mg
• Sodium: 450mg
• Total Carbohydrates: 14g
• Dietary Fiber: 0g
• Sugars: 2g
• Protein: 37g