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Chicken saltimbocca
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Elevate dinner with crispy breaded chicken and prosciutto in a decadent white wine sauce.
Ingredients:
  • 60ml (1/4 cup) olive oil
  • 16 fresh sage leaves
  • 2 large (about 220g each) single chicken breast fillets
  • 8 fresh sage leaves, extra, roughly chopped
  • 4 thin slices prosciutto
  • 20.00 ml plain flour
  • Salt & freshly ground black pepper
  • 10g (2 tsp) butter
  • 125ml (1/2 cup) dry white wine
  • Steamed vegetables, to serve
  • Green salad, to serve
Instructions:
  • In a small saucepan over medium-high heat, warm the oil. Add the sage leaves and cook for 30 seconds until they are lightly golden and crispy. Remove the leaves to a paper towel and set them aside, reserving 2 teaspoons of the oil.
  • Carefully slice each chicken fillet in half lengthwise. Place a fillet between two sheets of plastic wrap and lightly tenderize it with the flat side of a meat mallet until it reaches a 3mm thickness. Repeat the process for the rest of the chicken fillets.
  • Evenly distribute the chopped extra sage over the chicken pieces, then blanket each piece with a slice of prosciutto. Press down firmly, ensuring the prosciutto is tucked underneath if needed.
  • In a shallow bowl, season the flour with a pinch of salt and pepper. Gently coat the chicken in the seasoned flour, making sure to shake off any extra.
  • In a large frying pan over medium-high heat, melt butter with 2 teaspoons of reserved oil until it foams. Place chicken in the pan, prosciutto-side down, and cook for 2 minutes until light golden. Flip the chicken and cook for another 2 minutes until golden and cooked through. Transfer to a plate, loosely cover with foil to keep warm. If needed, cook the chicken in 2 batches.
  • Pat dry the pan with a paper towel. Pour in wine and bring to a boil over medium heat. Season with pepper. Cook uncovered for 1 minute. Place the chicken back in the pan with the prosciutto side facing up and cook for an additional minute until heated through.
  • Cut the chicken pieces in half crossways, arrange them over the steamed vegetables on plates, drizzle with the wine sauce, and garnish with fried sage leaves. Serve with a side of salad.

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