We modeled our chicken version of classic saltimbocca on the technique shown to us by chef Elio Mariani at Checchino dal 1887 in Rome, as well as by Mimmo Galal, a chef at Trattoria Antico Falcone. We simply lay the prosciutto slices on the cutlets, relying on the tackiness of the meat to hold them together, thereby eliminating the need for the typical toothpick fasteners. Dusting the prosciutto-topped chicken with flour prior to cooking assists with browning and lends just a little body to the white wine that’s added at the end, yielding a light, bright sauce to complement the savoriness of the cutlets. We give the sage different treatment from what we were taught, and also add some garlic. Both are infused into the oil that’s used to sauté the cutlets, and we crumble crisped sage onto the chicken before serving. Just ¼ inch thick, the cutlets are lightning-quick to cook. If the ones you purchase are thicker, place them between two sheets of plastic wrap and use a meat pounder to pound them to ¼ inch. Another option is to purchase two 8- to 10-ounce boneless breasts, split each one horizontally, then pound them. Each cutlet is a modest but ample single serving, or for heartier portions, offer two per person. If you’re a saltimbocca classicist, see the veal version below. Turkey cutlets also are delicious, so we include a recipe that uses them as well.