Chicken Saltimbocca with Salt Kitchen Fiocco – Jump in my Mouth!

Chicken Saltimbocca with Salt Kitchen Fiocco – Jump in my Mouth!

Saltimbocca is a popular Italian dish, usually made with veal and prosciutto and translates literally to ‘jump in the mouth’. This version uses chicken and Fiocco for a modern twist – but could be enjoyed equally with pork scotch or veal.

Number of Servings: 4

Preparation Time: 10 minutes

Cooking Time: 20 minutes


  • 4 free range chicken breasts
  • 100g Salt Kitchen Fiocco
  • 1/4 bunch Sage (whole leaves and chopped for sauce)
  • 100g unsalted butter
  • 120ml white wine
  • Juice of 1 lemon
  • 50g flour for dusting
  • Salt and pepper
  • Olive oil for shallow frying


  1. Slice the chicken breasts in half – lengthways.
  2. Season the chicken with salt and pepper and lay 1 sage leaf on each half.
  3. Cover each half with 3 slices of fiocco and press firmly so that it sticks to the surface of the chicken breast.
  4. Whisk eggs with a splash of milk and set aside.
  5. Dust each side with flour.
  6. Heat olive oil in a pan to a medium high heat.
  7. Do not overcrowd your pan, in stages pan fry the chicken breast – fiocco side down for 3 minutes or until crispy.
  8. Turn and brown the underside of the chicken breast for 2 minutes.
  9. Repeat with remaining chicken breasts and cover with foil on a plate to keep warm.
  10. Chop the remaining sage and add to the pan.
  11. Add white wine to the pan to de-glaze, reduce liquid by half.
  12. Add all of the chicken back into the pan and squeeze the lemon over the top.
  13. Remove from heat and add the butter and swirl pan until the butter emulsifies into the white wine and sage, creating your sauce.
  14. Serve with green beans, mashed potato for dinner or a leafy green salad for a light lunch! Enjoy!

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