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
Ingredients
2 chicken breasts, skin removed
8 slices Parma ham
8 fresh sage leaves
glass of white wine
1 tablespoon olive oil
salt and pepper
METHOD
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.
Ingredients
2 chicken breasts, skin removed
8 slices Parma ham
8 fresh sage leaves
glass of white wine
1 tablespoon olive oil
salt and pepper
