Original Recipe

Chicken Saltimbocca

Saltimbocca literally means to “jump in the mouth” with flavor. It’s a classic Italian restaurant dish that traditionally calls for veal, but it tastes even better at home on a weeknight with chicken and Reny Picot Fontina. Sautéed bundles of garlicky spinach and crisp, tender potatoes make the best plate mates.


1 pound chicken cutlets

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon fresh chopped sage, plus whole leaves for garnish

3 garlic cloves, minced

2 tablespoons olive oil

4 slices prosciutto

4 ounces Reny Picot Fontina, shredded


  1. Arrange a rack in the middle of the oven and turn broiler to high.
  2. Meanwhile, season chicken cutlets with salt, pepper, sage, and garlic.
  3. Heat the olive oil in a large cast iron skillet over medium-high heat until shimmering. Add the cutlets in a single layer without crowding the pan (work in batches if needed). Sear the chicken until the bottom is browned, 2 to 3 minutes. Flip the cutlets and continue searing until the other side is browned and the chicken is cooked through, 2 to 3 minutes more.
  4. Remove the skillet from heat and top each cutlet with a slice of prosciutto and a handful of shredded Fontina.
  5. Broil until the cheese is melted and bubbling, about 1 minute. Garnish with sage leaves and serve.