Ingredients
Ingredient amounts are adjusted. Steps, cooking times, equipment, and the Shopping List use the original recipe for 4 servings.
Check off ingredients as you prep.
- 4 chicken cutlets (pounded thin, about 1/4 inch)
- 4 slices prosciutto di Parma
- 4 slices Provolone cheese (mild)
- 8 large fresh sage leaves
- 1/2 cup all-purpose flour (for dredging)
- 1 tube (18 oz) pre-cooked polenta (sliced into triangles)
- 1 yellow squash (cut into half-moons)
- 1 zucchini (cut into half-moons)
- 1/2 cup dry white wine (Pinot Grigio works)
- 1/2 cup chicken stock
- 4 tbsp unsalted butter (divided)
- 3 tbsp olive oil
- Fresh parsley (chopped, for garnish)
- Garlic Sauté Finishing Salt (Salted Perfection)
Allergen check: Milk, Wheat recognized in these ingredients. Check package labels and substitutions.
Step by step
- PREP THE SIDES: Preheat your oven to 400°F. Toss the squash and zucchini with a splash of olive oil and a pinch of Garlic Sauté Finishing Salt. Roast on a baking sheet for 20 minutes until tender. While that cooks, slice your polenta tube into rounds, then cut those into triangles. Pat them dry—moisture is the enemy of crispiness!
- BUILD THE CUTLETS: Lay out your pounded chicken. Place two sage leaves on each piece, then cover with a slice of prosciutto. Press it down hard so it sticks! We want layers, not a mess. Lightly dredge the chicken in flour, shaking off the excess.
- SEAR THE BIRD: Heat 2 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat. Place chicken in the pan, prosciutto-side down first to crisp it up (about 2-3 minutes). Flip it over and cook the other side until golden.
- FRY THE POLENTA: In a separate pan, get some oil hot. Fry the polenta triangles until they are deep golden brown and crunchy on the outside. Drain on paper towels.
- MAKE THE SAUCE: Remove the chicken from the skillet for a second. Deglaze that pan with the white wine—scrape up those tasty brown bits! Let it reduce by half. Add the chicken stock and simmer for 2 minutes. Swirl in the remaining cold butter to make it glossy.
- THE MELT: Put the chicken back in the sauce, prosciutto-side up. Top each piece with a slice of provolone. Cover the pan with a lid for 1 minute just to melt that cheese into a gooey blanket.
- PLATE IT UP: Lay down your crispy polenta and roasted veggies. Place the cheesy chicken front and center. Spoon that silky pan sauce all over everything. Hit it with a final sprinkle of Garlic Sauté Finishing Salt and fresh parsley. DUNZO!
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A little more about this recipe
Timing
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Yield & storage
Original yield
Storage
Store chicken and veggies in an airtight container for up to 3 days. Reheat polenta in an air fryer or oven to keep it crispy; the microwave will make it sad and soggy.
From Tony’s kitchen
We're taking a trip to Capone's Speakeasy, folks! This isn't your average chicken dinner. We're talking 'Saltimbocca'—that means it JUMPS in your mouth! We got tender chicken cutlets, salty prosciutto, aromatic sage, and a blanket of melted cheese, all swimming in a white wine butter sauce. And because we don't do boring sides, we're pairing it with crispy, golden fried polenta triangles and roasted squash. It's a flavor heist, and we're getting away with the goods!
Nutrition • per serving
Ingredient notes
Ingredients & allergen check
Major-allergen signals: Milk, Wheat
- Chicken cutlets (pounded thin, about 1/4 inch)
- prosciutto di Parma
- Provolone cheese (mild)
- fresh sage leaves
- all-purpose flour
- tube () pre-cooked polenta (sliced into triangles)
- yellow squash (cut into half-moons)
- zucchini (cut into half-moons)
- dry white wine (Pinot Grigio works)
- chicken stock
- unsalted butter (divided)
- olive oil
- Fresh parsley (chopped
- Garlic Sauté Finishing Salt (Salted Perfection)
Check every package label. Brands, substitutions, shared equipment, and cross-contact can change allergen exposure.
WOW! I can’t wait to try this recipe. I love Capone’s. Their lasagna is amazing and next time I’m there I think I will try the Chicken Saltimbocca after seeing Tony’s Take so I can compare!
Bob, you’re in for a treat! Comparing Tony’s take with the original at Capone’s sounds like a delicious mission. Can’t wait to hear what you think!