Caprese Chicken Saltimbocca with Crispy Prosciutto and Fresh Mozzarella

• Chicken Breasts: Thin chicken cutlets cook quickly and evenly while staying tender and juicy. If your chicken breasts are large, slicing them horizontally into thinner cutlets helps create that restaurant-style presentation and ensures the prosciutto crisps before the chicken overcooks.
• Prosciutto: One of the signature ingredients in any saltimbocca recipe. Unlike bacon, it crisps up quickly without adding excess grease, creating a delicate salty crunch that pairs beautifully with the fresh Caprese-inspired toppings. Starting the chicken prosciutto-side down helps develop that golden, crispy texture that makes this dish stand out. The goal is similar to what I look for when making crispy prosciutto: golden edges, lots of crunch, and no sogginess.
• Fresh Sage Leaves: What ties this recipe back to traditional saltimbocca. Its earthy, slightly peppery flavour balances the richness of the prosciutto and mozzarella without overpowering the fresh ingredients. Don’t be tempted to skip it. Even a few leaves make a noticeable difference.
• Salt and Pepper: You’ll only need a light hand here since the prosciutto already brings plenty of saltiness to the dish. A little freshly cracked black pepper helps round everything out.
• All-Purpose Flour: A light dusting of flour helps the chicken develop a beautifully golden crust while also encouraging the prosciutto to adhere better during cooking. Be sure to shake off any excess. Too much flour can make the coating heavy rather than crisp. If needed, a 1:1 gluten-free flour blend works well here without affecting the texture too much.
• Olive Oil and Butter: Using both gives you the best of both worlds. The olive oil helps prevent the butter from burning, while the butter adds richness and helps create a glossy pan sauce. I use the same combination when making my veal scallopini because it creates fantastic flavour without feeling heavy.
• Garlic: Just a couple of cloves add depth to the sauce without stealing the spotlight from the fresh mozzarella, basil, and tomatoes. Fresh garlic is best here since jarred varieties can sometimes taste harsh in quick pan sauces.
• Dry White Wine: A splash of dry white wine helps lift all those flavourful browned bits from the skillet while creating a light, elegant sauce. Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay all work beautifully.
• Cherry Tomatoes: Bring brightness, sweetness, and a burst of fresh flavour that transforms this from a classic saltimbocca into something uniquely Caprese-inspired. Look for ripe, firm tomatoes that blister when cooked rather than collapse completely.
• Fresh Mozzarella: One of the most important ingredients in this recipe. Unlike low moisture mozzarella, it softens into creamy pockets without turning into a thick blanket of melted cheese. Tearing it into smaller pieces also helps it distribute more evenly throughout the skillet.
• Fresh Basil: Adds that unmistakable Caprese flavour and should always be added at the end. Adding it too early can dull both its colour and flavour. A handful of torn leaves keeps the dish tasting fresh and vibrant.
• Balsamic Glaze: Technically optional, but highly recommended. A light drizzle adds sweetness, acidity, and a beautiful finishing touch that ties all the flavours together. If you’re already a fan of Caprese flavours, you’ll know exactly why this final step is worth it.

Find the full ingredient list and exact measurements in the recipe card below.