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Saltimbocca chicken cutlets stuffed with Roy Léo cheese

4 portions


  • 8 thin slices of prosciutto
  • 4 large chicken cutlets, about 140 g (5 oz.) Each
  • 115 g (4 oz.) Roy Léo cheese cut into 4 sticks
  • 8 leaves of fresh sage
  • 15 ml (1 tbsp.) Cracked green peppercorns


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  • Preheat the barbecue to medium heat or the oven to 190°C (375°F).
  • On a cutting board, place two slices of prosciutto per cutlet. Put the chicken cutlets on top of the prosciutto and garnish with two sage leaves and a stick of cheese on the smallest end of each cutlet. Roll the cutlets so that the cheese is firmly in place.
  • Roll them in the cracked peppercorn.
  • Cook on the grill or in the oven for about 15 minutes, or until the chicken is cooked through. Turn over a few times while cooking.
  • Serve with salad.



  • The cooked cutlets will keep in the fridge for 3 to 4 days.

You can use these cheeses for this recipe