Keto Chicken Saltimbocca

Ingredients

• 4 (about 113 g each; 4 oz each)chicken cutlets
• 8 slices (about 85 g; 3 oz)prosciutto
• 8fresh sage leaves
• 0.6 ml (1/8 teaspoon)sea salt
• 113 g (4 oz)asparagus tips
• 120 ml (1/2 cup)cherry tomatoes
• 15 ml (1 tablespoon)avocado oil
• 60 ml (1/4 cup)lemon juice
• 57 g (1/4 cup)unsalted butter
• 30 ml (2 tablespoons)minced parsley

Instructions

1. 1

   Wrap the chicken

   Season the chicken with the salt. Place two sage leaves on each cutlet, then wrap each one with two slices of prosciutto.

2. 2

   Sear the cutlets

   Heat the avocado oil in a large skillet over medium-high heat. Sear the chicken for 3 minutes per side, until the prosciutto is crisp and the chicken is cooked through. Remove the chicken from the pan and set it aside.

3. 3

   Finish the sauce

   Add the asparagus to the pan and cook for about 3 minutes, until it begins to soften. Add the tomatoes, lemon juice and butter. Return the chicken to the skillet and cook for 3 minutes. Sprinkle with parsley and serve.

What is chicken saltimbocca?

Saltimbocca is an Italian preparation traditionally associated with veal, sage and prosciutto. The name is often translated as “jumps in the mouth”, a nod to its savoury, aromatic combination.

This version uses chicken cutlets and cooks everything in one skillet. Prosciutto wraps the chicken while sage flavours it, and lemon, butter and vegetables make a quick pan finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 364 calories, 28g protein, 3g carbs, 26g fat.

The chicken supplies most of the protein, while the prosciutto and butter contribute much of the fat. The small amount of carbohydrate comes mainly from the asparagus, tomatoes and lemon juice. Pair a serving with a generous salad or an extra vegetable side to round out the plate.

Why wrap the chicken in prosciutto?

The prosciutto adds a salty, savoury layer and crisps as the chicken sears. Two slices per cutlet help cover the surface and hold the sage leaves in place.

Season lightly: the prosciutto is already salty, so the small amount of sea salt in the ingredient list is all the recipe calls for.

Searing for colour and doneness

Hot oil helps the prosciutto brown rather than simply warm through. Give each side 3 minutes, as directed, and look for crisp edges and chicken cooked through.

Cutlets can vary in thickness, so use the recipe’s visual cues as well as its stated time. Avoid moving them around repeatedly while they sear.

Building the pan sauce

Asparagus: cook it in the same skillet for about 3 minutes, just until it starts to soften.

Lemon and butter: add these with the tomatoes, then return the chicken to the pan for 3 minutes. The butter enriches the lemon juice, while the chicken warms through in the sauce.

Serving the vegetables

The asparagus tips and cherry tomatoes cook alongside the chicken, making this a convenient skillet meal. Serve them with the chicken and spoon the pan juices over the top.

For a fuller plate, add a side of potatoes, bread or another grain to catch the sauce. A simple green salad is another option if you prefer a lighter accompaniment.

Timing and preparation

The method moves quickly once the pan is hot, so measure the lemon juice and butter and prepare the vegetables before you begin cooking.

Wrap the cutlets just before searing, keeping the sage tucked under the prosciutto. This makes it easier to transfer each piece to the pan without losing its layers.

Recipe notes & tips

• Pat the chicken cutlets dry before seasoning so they sear more readily.
• Arrange the sage leaves on the chicken before wrapping it with prosciutto.
• Use a large skillet so the cutlets have room to brown.
• Prepare the vegetables and measure the sauce ingredients before heating the pan.
• Serve soon after cooking so the prosciutto retains its crisp texture.

Variations

• Add garlic: stir a little minced garlic into the pan with the asparagus.
• Use chicken thighs: choose boneless, thin pieces and adjust cooking until cooked through.
• Swap the herbs: use a small amount of finely chopped rosemary in place of some sage.
• Include mushrooms: sauté sliced mushrooms with the asparagus until beginning to soften.
• Make it more lemony: finish with a little grated lemon zest alongside the parsley.

Common mistakes to avoid

• Crowding the skillet: the chicken may steam instead of sear, so cook in batches if needed.
• Overcooking the asparagus: add it for about 3 minutes, stopping when it just begins to soften.
• Adding extra salt: prosciutto is salty, so stick with the listed amount and taste before adding more.
• Using cold butter straight from the fridge: cut it into smaller pieces so it melts into the pan more evenly.
• Skipping the rest between stages: set the seared chicken aside as directed while the vegetables begin cooking.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a covered skillet over low heat with a small splash of water, until hot throughout; the prosciutto may soften.

Frequently asked questions