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
- Arrange a rack in the middle of the oven and turn broiler to high.
- Meanwhile, season chicken cutlets with salt, pepper, sage, and garlic.
- 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.
- Remove the skillet from heat and top each cutlet with a slice of prosciutto and a handful of shredded Fontina.
- Broil until the cheese is melted and bubbling, about 1 minute. Garnish with sage leaves and serve.