This Italian dish means “jump in the mouth” with flavour. It’s traditionally made with veal, but we use chicken for this particular recipe. No, it doesn’t make it less delicious. Try it for yourself!
Chicken saltimbocca is a versatile meat dish that easily pairs with a crisp salad or pasta—the best Italian combination, you might say.
- 6 chicken breast fillets
- 18 fresh sage leaves
- 9 Italian ham or prosciutto, thinly sliced
- 4 tbsp flour
- 3-4 tbsp olive oil
- 1 cup Marsala wine
- 2 tbsp lemon juice
- 1 tbsp flat leaf parsley, chopped
- Cover chicken fillets in cling wrap and flatten with a rolling pin until they are doubled in size.
- Remove the cling wrap then cut each fillet into three pieces.
- Lay a sage leaf in the centre of each piece and cover with a piece of ham that is approximately the same size as the chicken. Secure these to the chicken with a toothpick.
- Meanwhile, whisk the flour with the rest of the ingredients in a bowl. Then dip each prepared piece of chicken fillet into it the well-seasoned flour so that it is evenly coated.
- Heat oil in the frypan.
- Place the chicken pieces ham side first then turn over after 2 minutes. Cook for a further 2 minutes on the other side, until brown. Add as many pieces of chicken at one time, making a single layer.
- Serve over a crisp salad or a creamy pasta.