Chicken Saltimbocca

Ingredients

• 2 large chicken breasts
• 4 slices prosciutto crudo
• 4 sage leaves (plus extra for garnish if desired)
• ½ cup Italian white wine (such as Pinot Grigio, Vermentino or Pecorino (120ml))
• All purpose flour (for dredging)
• Olive oil
• Salt

Steps

1. 1

   Cut the chicken breasts in half and pound them lightly using a rolling pin or meat mallet until they’re roughly 1/2cm (¼ inch) thick.

2. 2

   Place one sage leaf in the centre of each cutlet then place a slice of prosciutto on top (you can fold it in half if the slice is larger than the cutlet). Secure the sage and prosciutto in place using a toothpick.

3. 3

   Lightly season the plain side of each cutlet with a little salt then dredge each cutlet in a little flour, shaking off any excess just so it’s lightly coated.

4. 4

   Heat olive oil in a large pan on a medium heat, once hot place the chicken in prosciutto side down and cook until crispy (about 4-5 minutes) then turn round and cook for a further 4 minutes on the other side until cooked through. You can add extra sage leaves at this point for garnish (optional).

5. 5

   Remove the chicken and place on a plate. Add the wine to the pan and scrape any brown bits, simmer for around 2-3 minutes until the wine has reduced by half then add the chicken back to the pan to warm up.

6. 6

   Turn off the heat and serve.