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Cracker Crumb Chicken Saltimbocca

Cracker Crumb Chicken Saltimbocca is my playful take on a classic Italian preparation of veal – veal saltimbocca – but here, we’re swapping in much more family-friendly chicken instead and taking it for a spin through some buttery, salty Ritz cracker crumbs. You could, of course, opt to use Italian breadcrumbs or panko here, if you prefer or if that’s what you have on hand. Either would work and taste great, but I do think it’s fun to play around with breading sometimes, and Ritz crackers really do work perfectly. They get nice and golden brown, and they’ve got that built-in buttery flavor that is so fantastic with this chicken.

Fontina, one of the stars of this recipe, just so happens to be in my top-two favorite cheeses of all time. I’m sure you’re so happy to know this about me (ha). Battling it out with halloumi for top honors, creamy, buttery fontina is tough to beat when it comes to flavor and melting ability. It’s a bit pricier, admittedly, and if you’d rather go for something more budget friendly, I’d say try provolone instead. It will work well here for you, too.

At only about 6 core ingredients (again, I don’t tend to count salt and pepper/cooking oil – those are staples) this is the most delicious meal and people just go crazy for it. My kids wolfed it down and my husband was like – THANK YOU!!! Plus, can I just tell you how good this chicken is when you turn it into a sandwich?!? I took my day-after leftovers and served them up on some toasted Hawaiian buns with just some crunchy, cold shredded lettuce, a schmear of mayo, and a slice of tomato. It was, quite literally, one of the best sandwiches I have ever had. Reminded me of the insanely delicious chicken sandwich at Leon’s Oyster Shop in Charleston, SC, actually, which is so good, my husband went there twice in one day to get it.

My chicken saltimbocca sandwich could give it a real run for its money though, let me tell you … But whether you choose to sandwich it or not, I think you guys are going to really enjoy this one.

Cracker Crumb Chicken Saltimbocca
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Cracker Crumb Chicken Saltimbocca

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Tender, juicy marinated chicken cutlets are coated in crushed Ritz crackers and pan-fried in olive oil until golden brown and crunchy. Next, we’ll top them with prosciutto, sage and gooey fontina cheese. A trip under the broiler gets everything nice and happy, making this recipe a fantastic main for a weeknight dinner or weekend entertaining.

Ingredients

Scale

3 boneless, skinless chicken breasts

1/3 cup olive oil, plus more for cooking (not extra virgin)

Fresh sage, about 20 leaves, divided (this doesn’t have to be exact)

2 large garlic cloves, minced

Salt and pepper, as needed

75 Ritz crackers (give or take; about 2.5 sleeves)

6 slices Prosciutto

6 oz fontina cheese, cut into thin slices (or shredded)

Instructions

  • Halve the chicken breasts lengthwise; creating 6 cutlets. Using a meat mallet or a really heavy glass (like me!) pound the cutlets until they’re about half the thickness they originally were. I do this by placing them in a plastic bag or under some parchment paper, etc. Place the chicken in a large baking dish and add 1/3 cup of the olive oil. Tear up and then scatter about half of the sage over the chicken, followed by the garlic and some salt and pepper. Give it all a toss, cover and then pop in the fridge to marinate for 1 hour. 
  • Meanwhile, place the crackers in a food processor and pulse until they’re finely ground into crumbs. Pour onto a large plate and season with some salt. 
  • Remove the chicken from the fridge and coat each piece in the salty cracker crumbs until evenly and fully covered. Place a large, deep skillet over med-high heat and add a couple/few tablespoons of olive oil; enough to thinly coat the entire bottom. Once the oil dances, cook the chicken cutlets, in batches, until golden brown on both sides; about 4 minutes per side. Season each side with salt/pepper. Transfer to a large baking sheet. 
  • Add some sage leaves to the hot pan and cook, flipping once, until they’re starting to shrivel and curl; about 30 seconds. This is for a topping, so use as many as you like – I do about 10. Transfer to a paper-towel to drain a bit.
  • Preheat your broiler and adjust your oven rack to the middle position. 
  • Once they’re all cooked and on the sheet, top the chicken with slices of prosciutto and then slices of the fontina. Broil until the cheese is melty and gooey; about 4 to 5 minutes. Just keep an eye on them. 
  • Serve hot with the frizzled sage scattered over top. Â