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