This easy Saltimbocca alla Romana with chicken, prosciutto and sage is a classic Italian recipe where chicken breasts replace traditional veal, the mouthwatering addition of prosciutto and sage stays the same and makes this a quick and easy dish to impress.
This recipe featured on Michela’s Tuscan Kitchen which aired on Foxtel in Australia April 2016
SLICE each chicken breast horizontally across the middle to make 4 fillets.
COVER with cling film and, using a meat mallet or rolling pin, pound until it is about 1cm thick. SEASON both sides with salt and pepper.
PLACE 2 slices of Parma ham on top of each chicken piece. Top with 2 sage leaves and wave a toothpick through to secure them in place.
HEAT the oil in a frying pan over a medium heat and fry for about 2 mins on each side, until cooked through. Transfer to serving plates.
ADD the wine to the pan, reduce over a high heat for 1 minute, and serve the chicken with juices drizzled over.