Saltimbocca di pollo

Ingredienti

• 2 large chicken breasts
• 4 slices prosciutto crudo
• 4 sage leaves, plus extra for garnish if desired
• 1/2 cup Italian white wine (such as Pinot Grigio, Vermentino or Pecorino) (120ml)
• All purpose flour, for dredging
• Olive oil, for frying
• Salt, to taste

Preparazione

1. 1

   Prepare the Chicken: Cut the chicken breasts in half lengthwise and lightly pound each piece with a rolling pin or meat mallet to about 1/2 cm (¼ inch) thickness. This ensures even cooking and tenderness.

2. 2

   Assemble Saltimbocca: Place one sage leaf in the center of each chicken cutlet. Then, lay one slice of prosciutto on top of the sage; if the slice is larger than the cutlet, folding it in half works well. Secure the sage and prosciutto onto the chicken using a toothpick to hold everything in place while cooking.

3. 3

   Season and Dredge: Lightly salt the plain side (the side without prosciutto and sage) of each cutlet. Then, dredge each cutlet in all-purpose flour, making sure to shake off any excess so the coating is thin and even.

4. 4

   Cook the Chicken: Heat olive oil in a large pan over medium heat. When the oil is hot, place the chicken cutlets prosciutto side down in the pan. Cook for about 4-5 minutes until the prosciutto is crispy and golden. Flip the cutlets and cook the other side for an additional 4 minutes until the chicken is fully cooked through. If desired, add extra sage leaves to the pan for garnish during the last minute of cooking.

5. 5

   Make the Wine Sauce: Remove the cooked chicken from the pan and set aside on a plate. Pour the Italian white wine into the hot pan, scraping up any brown bits from the bottom with a wooden spoon or spatula. Let the wine simmer for 2-3 minutes until reduced by half, concentrating the flavors.

6. 6

   Finish and Serve: Return the chicken cutlets to the pan briefly to warm through in the reduced wine sauce. Turn off the heat. Remove toothpicks carefully, garnish with additional sage leaves if desired, and serve immediately.