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Chicken Saltimbocca alla Piccata (Dairy Free, Grain Free)

  • Author: Jaime Hartman
  • Yield: 3-4 1x


Made with prosciutto, sage, lemons, and capers; this dish really only needs one word to describe it… “delizioso”!


  • 2 Meyer lemons
  • 1 pound boneless skinless chicken breast cutlets, pounded or cut to about 1/2 inch thick
  • salt and pepper, to taste
  • 1/3 cup tapioca starch
  • 4 tablespoons light tasting olive oil
  • 1 medium shallot, chopped
  • 4 slices prosciutto, cut into bit sized pieces
  • 1 cup chicken bone broth (preferably homemade)
  • 1 sprig fresh sage
  • 3 tablespoons capers, rinsed


  1. Preheat oven to 200 degrees.
  2. Slice 1/2 of of one of the lemons and juice the other lemon and half of lemon to get about 1/3 cup of lemon juice. OPTIONAL, if using Meyer lemons: Chop the edible lemon peel. Set aside.
  3. Heat large skillet over medium high heat, add olive oil and allow to get hot.
  4. Season chicken cutlets with salt and pepper. Place tapioca starch in shallow dish and coat cutlets in the starch, shaking off excess.
  5. Cooking in batches if necessary, place cutlets in pan and fry until nearly cooked through and lightly browned (about 2 minutes), then flip and cook until lightly browned on the other side.
  6. Remove cutlets from pan and place on oven proof plate, keep warm in oven.
  7. Lower heat to medium-low. Add shallot and prosciutto to pan and cook, stirring constantly, for about 1 minute.
  8. Add broth, lemon slices and optional lemon peel, and cook until reduced by about half (about 4 minutes).
  9. Add sage, capers, and reserved lemon juice and cook for another minute or two.
  10. Place chicken on serving plate and pour sauce over top.
  • Category: main dish
  • Cuisine: Italian