I make this dish once a week and everyone loves it, even my 3-year old daughter. It's really "so good, it jumps in your mouth".....

Eveline

What can I use for a substitute for the wine, would white balsimic vinegar work?

If you must omit the white wine then I think you should just deglaze the pan with a bit of chicken stock. The white balsamic might be a bit too much....but you could certainly try it.

The addition of the fruit and acidity from the wine can really make the dish but always having wine on hand for cooking is sometimes a pain, especially because it doesn't keep once its open.
What I do is keep a bottle of dry white vermouth in the cupboard. It keeps for several weeks after opening, its inexpensive, and has the flavour and acidity to elevate your recipe. Just keep in mind that it has a stronger flavour and higher alcohol than a standard table wine so take that into consideration. Don't use as much and simmer it a little longer to burn off the alc. I especially like it in Risotto.

... it seemed to me that the sage is really a key to the recipe. Maybe my sage leaves weren't 'large' enough, but after making it once, my only thought was to add additional sage to the sauce (dry? chopped leaves?). I'll give it a shot with v2.0 tonight and see what happens.

I made this last night. It was delicious and did not take too long to make. The prosciutto makes a nice seal over the cheese so everything stays in place quite nicely as it cooks. I served this with the lemon parmesan orzo, which is one of my favourites, and a side of steamed green and yellow beans. Yummy!!! My husband really liked it with the cheese as alot of recipes for saltimboca don't call for it.

Definitely a keeper.

Oh my, were my ladies at my monthly lunch gatherings impressed with this recipe. Being a roast beef and potatoes cook, I found your video so very helpful Dawn. Even Jack, who does most of the cooking, was impressed with what I accomplished. Walking one through each step is really helpful. As I say, it was a hit!!! Many thanks for your help I told the ladies all about you guys!

Have a wonderful holiday, and Merry Christmas!

Sheelagh O'Donnell

Great! learn another chicken dish. The combination of air-dry ham, chesse and the juice frim the chicken give it a unique taste. May I know a little history of this dish and also at the end of the recipe ,Lemon Parmasen Orzo and Lemon Garlic Rapini,it's a side dish that compliment the chicken?

Thank
Alex

Translated, Saltimbocca means "jumps in the mouth". It is a popular dish in southern Switzerland, Italy, Spain and Greece and can be made of veal, chicken or pork, lined or topped with prosciutto and sage. This dish is also occasionally topped with capers depending on individual taste.

And yes, the Orzo and Rapini make great side dishes and can be found in our recipe gallery.

I tried to hold true to the recipe; I had trouble finding the cheese asked for in the recipe. I substituted a bree and gargonzola mixure that worked just fine. This recipe is soo good. I would not have known how to do this without the video.
Rouxbe rocks!!!
Make this dish, you will love it.

I tried this and my wife loved it. The video really helps with each step.
Looks great too with the dark prosciutto on top. I will certainly serve it again.
The videos are the next best thing to having Tony there with you.

David C

This was a wonderful dish.
I have to remember to watch the heat of the pan as it got a bit smoky on me, but all in all a very tasty meal!
We also loved the orzo. The flavor of the lemon and mint in the orzo balanced the robust flavor of the saltimbocca.

Cabozola cheese is one of my favorites and I must say that the pairing of it with the procuitto was a delicious combination. The only thing that I found was that the lemon juice was a bit overpowering. The next time, I will add a little lemon juice and then taste, as I found that the lemon was almost too much. All in all, it is definitely a dish I will make again and my only adjustment would be the lemon.

Great dish! One of the best chicken recipe I have made. The cheese is so mellow cooked this way. The taste of the chicken, chesse and prosciutto is out of this world. I would recommend it to anyone and it was very easy to make. So happy, I have found your site. i am anxious to try more of your recipes.

Nicole Simon
January 22, 2007

I found this recipe dead simple with terrific results, thanks Tony and the Rouxbe team. A great quick meal to impress friends when your pressed for time.

I only had regular salted butter on hand and Asian chicken stock (higher sodium) and when combined with the cured prosciutto and cambozola found the dish bordered on over-salted.

I served this with traditional Italian risotto in stead of orzo, but on reflection think it would be better paired with some fresh, crunchy veggies. Next time I may try the suggested rapini dish, though I'm tempted to find something to add contrast rather than so complimentary (both dishes contain garlic, butter, lemon, salt).

Wonderful version of saltimboca. I have made it a few times and tried substituting other cheeses, but the cambozola is the best. I have tried to double it for a dinner party, but it was not as good and required too much stove time for a company meal, so I am going to try a make ahead version.

Thank you for this wonderful recipe, my girlfriend and I really enjoyed it. I used gorgonzola cheese instead of cambozola because I couldn't find it here where I live (Mexico) but it tourned out delicious as well, I was just careful with the salt because gorgonzola is saltier. It made our special dinner even more special.

First of all, let me just say that I am a big fan of the site having just discovered it last weekend. I've made three rouxbe recipes this week and my husband enjoyed all of them. The videos are amazing. Couldn't have done this recipe without the video. It was helpful knowing how to slice the chicken and place the prosciutto and cheese.

My store did not have cambozola cheese. So I tried the Farmstead Blue Cheese from Point Reyes. The taste was good, but I was frustrated that the cheese was too sticky and crumbly so that it was difficult to place on the chicken. I think next time I will try the Blue Castello. Any other cheese substitute recommendations?

For some reason, I got a lot of brown encrusted bits in my pan that I ended up having to throw out because they were too hard and big, although I was able to incorporate some of them into the sauce.

Also, since the prosciutto was already plenty salty, I would skip seasoning the chicken with more salt, as was shown in the video. It seems that no extra salt is needed for the sauce either! The lemon juice was fine. I got points for presentation and it definitely felt like a fancy chicken dish at a restaurant!

So glad you have been having success Christie, here are a few other suggestions for cheeses.

Blue castello (as you suggested), bleu bresse, which are both creamy and mild. You could also use brie or camembert cheese, these are also creamy and mild, but they lack that subtle blue cheese note. If there is a local cheese shop near you, they will definitely be able to guide you in the right direction.

BTW - the brown encrusted bits where likely the result of the type of cheese you used. Happy Cooking!

Thank you for the lesson, and this dish is delicious! I'm on my way to becoming a domestic goddess at last!

Tried this for a special dinner. It was so good. This is the first time I've had cambozola cheese and really enjoyed it, and am snacking on the leftover portion. I'm so happy I found this site, as I'm not in a locale that offers any cooking lessons to speak of.

I am confused about the different temperatures to cook at. I know you heat the pan at medium high but do you cook the chicken at this temperature? And, what temperature do you make the sauce with? Thanks!

-Very new to cooking if you can't tell :)

My suggestion would be to watch the lesson on Pan Frying

This should provide you with some guidance. Make sure to watch topic 5, which is called how to control pan temperature.

Good luck! Hope this helps answer some questions for you.

I always save white wine left overs (amazingly so, that happens) as ice cubes in the freezer. The wine can then be used for cooking, eg. Saltimbocca.

Made this for guests and it is really a wow. The cooking of the meat doesn't take much time but the reducing and sauce took a little longer than I anticipated. Although supper was a tad late, served with the amazing potato gratin receipe....well...I was a superstar!