Just made this for my daughter. Both of us LOVED this. Easy to make, extremely east to eat. Saltimboca? Heck yeah!!! Great job, Stephen!

This is solid. Consider putting fontina cheese in the roll up. It complements the other ingredients (sage and precutto); also you can use a port wine for a sweet and bold flavor to balance out the palate. Just some options to think about

I appreciate this channel because it’s technique based and broken down easy with thoughtful recipes. I end up making some of the best food I’ve made following along with these videos as a newer home cook. Thanks!

Absolutely the best chef on internet

We're Italian and I used to make this for my mom's birthday every year.. it's one of her favorites. I use chicken/proscuitto and do the roll up version. I've gone with seafood for her the last couple years but I'm going to have to make this again soon!

My favorite dish when i go to Carmines, along with a starter of Spedini ala romana!

Love how simple you make each technique! Thanks!

These look amazing. It’s next on the journey for sure.

Just made this, it rocks! We ended up using a sweet white wine and put some of the sauce in our pasta. Tastes amazing!

That looks so elegant, fine dining made easy.

i'm so excited to make this.

Made this tonight with mashed potato and baked asparagus,delish!

Dude makes great videos, clearly explained and I cannot wit to view and cook more from his content.

Pro tip if you make this: a wider knife (like a chef's or santoku) helps make the cut more even and inhibits ridges left in the cutlet. When he is mounting the sauce (adding butter to the reduction), take notice that he swirls the pan instead of using a whisk or spoon, doing so makes it cloudy instead of clear. Also, that crispy prosciutto looks awesome!

Great video ... I've made saltimbocca with both veal and chicken for years using your method exactly (the flat version) and I can assure your viewers that it's one of the most delicious dishes you'll ever have. As a suggestion maybe someday you could do a Beef Braciole video. Keep up the good work.

This looks like such a good weekend meal. Definitely trying this out this sunday!

Your vids better than most

Love your Italian recipes.

Hope you use Stephen. If not, Steve great job. This is your best video after daily sauce. I have daily sauce in my fridge all the time. Pesto or daily are on the menu daily. Gracie

This is bizarre. I checked your page for a saltimbocca recipe earlier today and I was disappointed that you hadn’t done it. I ended up doing an Orsara recipe that was great. Now I need to do yours!

love the music piping in

Another winner, thanks mate, you do an awesome job, bringing the best Italian dishes to the tifosi!!

Good one, bud. I haven't made this in a while. I never loved the rolled version. I like sneaking that sage in between the prosciutto and chicken. Your sauce looks fantastic!

That's 6 out of 7. Molto buono!!

I really like this. Gonna make it for my family for sure. Your teaching technique is very good. Thanks for sharing.

I love this dish. I use white wine though.

There is a Mediterranean deli I go to in London that makes Chicken Saltambocca sandwiches in Ciabatta or faccacia bread. A little olive oil, Dolcelatta cheese, sundried tomatoes, and Cucumber and Lettuce....for me it's literally the world's best sandwich.

Man. you nailed it. Again.

Awesome

Looks wonderful like everything you make! will definitely be making this this weekend

Bro, you have skills !

As always great technique show!

veal top round works pretty well.

Nice 👍

So delicous might be a new favourite ! I used storebought stock because i didnt have the time and made this on a whim and it still tasted sooo amazing. SO, im curious how much better it could be with homeade stock?!

Beautiful!

Another fantastic video, mate! 👍

That looks amazing.

Looks amazing

Yo I paired this with some buttery mashed potatoes and it was a great flavor composition

Lovely 👌🏻

Bravo!

Amazing!

Just love it 👌

Looks yummy 🤤 I'd like to try the rolled version

Awesome!

Thumbnail looks fire af

That looks good 👍

Kinda goofy question but what about porkchop instead of chicken?

Wonderful stuff my man.

That looks 🔥

Yes please

you gotta make Braciole!

I made this for the first time and it was delicious, however, the prosciutto was only crispy on the ends. The crispiness added so much to the dish I wish I could of gotten the whole piece crispy... Would I need to fry it for longer or shorter to get a uniform crispiness on the proscuitto? I fried it for a bout 2 and a half minutes since my chicken was a bit thick.

Have you ever tried rolling it the other way around? That way the proccuto would be on the outside and so it'd crisp right? Just a thought, the recipe looks great though! I might try it this week.

I wonder if there a subsitute for wine for those who cant have alcohol

I also have a dumb question - the chicken cools as you prepare the sauce in the video. Do you eat it cool, or normally keep warm in an oven, or re-heat? Looks delicious btw!

You’re a boss!

I just came across your channel and absolutely love it! Thank you for all the hard work. I have a question. You obviously have a wide range of skills in the kitchen and was wondering if you are a professional chef, have you worked in the restaurant business, own a restaurant, or just a DIYer? I couldn't find this info in your bio, heck, I dont even know your name, Maybe a video about this stuff would be amazing? Only reason Im asking is because maybe others in similar situations would like to know how to get started on KZfaq. Thanks

Does anyone know what brand white plates he uses? Thanks in advance!

Is there something you could serve along this dish? Some kind of veg and or glut?

Looks amazing, will definitely make it. Btw I would love to see more vegetarian dishes on your channel as I try to lessen my meat consumption! Love your way of cooking!

Does anyone have some options for sides on this dish ? Would like some vegetables but I’m not sure what could compliment this

Made this tonight. The sage was overpowering. Did I do something wrong or is this as intended? Wife likened it to biting a Yankee candle... Would this also work with basil? Or is there something i should try differently next time?

Are you using dry Marsala?

I've always wanted to try saltimbocca. I just bought some pork tenderloin, and I think that would be perfect to prepare it that way.

Do you use xsweet or dry Marsala?

There has to be an amazing sandwich here somewhere..........perhaps a play on a club/BLT?

Dumb question but do you eat the crispy sage leaves too? Or is that just a garnish for show?

I'm good

Where’s the fontina cheese??

Does anyone else really hate the food gatekeepers that are always in the comments of cooking content? It's beyond tedious.

Someone try this with rice flour. Prolly crispier.

Where is the Parmigiano 🤷‍♂️😁

The word saltimbocca reminds me of the word saltambique.

Great vibes Stop burning the garlic this isn’t Asian cuisine

Your videos have gotten muuuchh better. Great content. I just want to say that you having to bend to talk to the camera hurts my eyes. In fact all the footage from that angle is very uncomfortable to watch.

Vergognoso