Skip to content

Simple Chicken Scaloppine Recipe

It's a lighter, more authentic version of the classic Italian dish.

Another Italian classic lost in translation. Too many cooks interpret this dish—traditionally chicken or pork, lightly floured and cooked with sage and prosciutto—as a huge helping of meat, breaded and fried, and covered in a murky, sodium-strewn gravy.

Our lighter, more authentic version wraps chicken and sage in a layer of prosciutto, which then becomes a crispy skin that keeps the chicken moist while it sautés. A splash of wine and chicken stock directly into the cooking pan becomes your 2-minute sauce. Just the latest proof of why simpler is so often better.

Nutrition: 280 calories, 11 g fat (3.5 g saturated), 460 mg sodium

Serves 4

You'll Need

4 boneless, skinless chicken breasts or thighs (about 6 oz each), pounded to uniform 1⁄4" thickness
Salt and black pepper to taste
8 fresh sage leaves
4 thin slices prosciutto
1 Tbsp olive oil
1 cup white wine
1⁄2 cup low-sodium chicken stock
1 Tbsp butter
Fresh parsley (optional)

How to Make It

  1. Season the chicken with salt and pepper.
  2. Lay two sage leaves across each breast, then wrap each with a slice of prosciutto, using a toothpick or two to secure the wrap.
  3. Heat the oil in a large skillet over medium heat.
  4. When the oil shimmers, add the chicken and cook for 4 to 5 minutes per side, until the prosciutto is browned and crispy and the chicken is firm to the touch and cooked through.
  5. Transfer to 4 plates.
  6. Add the wine and stock to the pan and cook for about 2 minutes, until the liquid has reduced by half, scraping the bottom of the pan to loosen any cooked bits.
  7. Swirl in the butter and parsley (if using).
  8. Pour the sauce over the chicken and serve.

Eat This Tip

Pounding Protein

More on Chicken

  • New York strip

    15 Mistakes You're Making When Cooking Meat

    You don't need a grill to make delicious steak.
  • publix meats

    6 Mistakes You're Making When Buying Meat

    Be sure to check the color of that raw chicken.
  • Grocery store meat limit

    5 Grocery Stores Limiting Meat Purchases

    You may have to go elsewhere for that ground beef.
  • Measuring steaks temperature with thermometer

    The Best Temperature to Cook Every Type of Meat

    Cooking meat doesn't have to be intimidating.
  • Low-calorie nachos with chicken and black beans

    13 Delicious Things to Make with Canned Chicken

    The pantry protein you should use more often!

A number of recipes call on you to pound a chicken breast into a thinner cutlet. The reason being that meat—chicken, steak, pork—that has a uniform thickness cooks quicker and more evenly.

The process is easy: Take out a large cutting board and lay the chicken on top. Cover with a few layers of plastic wrap, and use a meat mallet (or a heavy-bottomed pan) to thwack the meat into submission.

Of course, many supermarkets sell chicken and other meats in cutlet form, but, really, where's the fun in that?

3.1/5 (94 Reviews)

She Lost 100 Pounds—And Shows You How!

Registered Dietitian and Nutritionist Ilana Muhlstein lost her weight and kept it off—and in You Can Drop It!, she'll show you how to lose it, too. More than 240,000 clients have chosen her program—and now it’s yours to keep.