This dish is born from my desire to expand the use of apples beyond sweet dishes. Don’t get me wrong I love a good apple pie, apple tart, and more but apples also work SO well in savory dishes. So I present a seasonal spin on the classic Roman Saltimbocca….. Introducing Fall Apple Chicken Saltimbocca 🌟

Saltimbocca translates to “jumps in mouth” from Italian and that is exactly what the flavors of the dish do! The classic consists of pan fried veal or chicken cutlets wrapped in prosciutto and sage, with a white wine butter sauce. My twist comes in when we make the sauce and sneak in fresh apples and some apple cider. The softened apples and sweet,tangy, rich sauce pair SO well with the salty and herbaceous prosciutto wrapped chicken. Better yet, it is another 30 minute meal.
Here is the recipe….
Fall Apple Chicken Saltimbocca

Ingredients
- 1 pound thin pounded chicken cutlets, or veal
- 5-6 slices of thin prosciutto
- 10 fresh sage leaves
- 2 tbsp all purpose flour
- 2 tbsp butter, divided
- 1 tbsp olive oil
- 1 large apple, peeled and sliced in ½ inch wedges
- 1 shallot, thinly sliced
- 2 tbsp white wine
- 3/4 cup apple cider
- Salt and Pepper
Instructions
- Season chicken with salt and pepper. Add once sage leaf in the center on one side of each piece of chicken, press firmly. Cover that side of chicken with one piece of prosciutto, tucking anything that goes beyond the size of the chicken underneath. Gently press the prosciutto into the chicken so it adheres.
- In a shallow bowl, add the flour. Season with salt and pepper. Dip each prepared piece of chicken into the flour on both sides, making sure to brush off any excess flour.
- Add one tbsp of oil and one tbsp of butter to a large skillet over medium heat. Place the remaining sage leaves in the oil and fry until crisp on both sides then remove from the pan. Cook the chicken in batches until golden on both sides (takes about 7-10 minutes total..the chicken is thin so don’t overcook it!)
- Once you’ve removed all of the chicken, add some more oil if necessary, then add in the shallots. After 30 seconds add in the apples and cook until golden brown on the bottom. Flip the apple slices, then add the wine and gently stir to deglaze the pan. Then add in the apple cider, cover the pan and continue cooking for about 5 minutes until the apples are soft. Adjust seasoning here. Cut the heat, add butter and stir well to emulsify.
- Plate the chicken with the apples and sauce on top.
- ENJOY!!!
I made this tonight for dinner, served along side some mashed potatoes and roasted Brussels sprouts and it turned out absolutely fantastic! It was so unbelievably delicious and comforting. My mom and I decided itโs a definite make again meal!
I did add some freshly grated nutmeg to the apples as they were sautรฉing and boy did that add a huge impact! I highly recommend doing that! But all and all, a fabulous recipe! Thank you!
Yum to the YUM!! That sounds like a wonderful dinner meal. I am SO happy that you tried the recipe and enjoyed it, and want to make it again!! Also, I LOVE the idea of grated nutmeg…huge nutmeg lover. I’ll have to try it out myself!
This was fantastic!๐ค A lot of flavor for little effort. I fried some extra prosciutto with the sage for topping. Definitely making this again. So good!
oh man, the extra prosciutto sounds AMAZING!! So happy to hear you tried the recipe and loved it โค๏ธ
Very easy recipie. Pretty intuitive, came out fast and tasty, works well as an addition to pretty much any side dish. Great recipie!
Thank you so much for giving it a try! I’m so happy to hear that you liked it ๐คฉ