Saltimbocca is normally made with veal, this is a similar recipe using chicken instead which perhaps make it a more accessible recipe for most. Do buy good quality parma ham as it makes a difference to the overall dish. Very few ingredients and easy to make. It also goes with a wide variety of accompaniments, a crisp green salad, rosemary potatoes and green beans, pasta… I served ours with tagliatelle with chopped tomatoes, garlic & olive oil, really simple side dish to ensure the chicken is the stand out part.
- Chicken breasts (1 medium sized chicken breast per person)
- Parma Ham (approx. 1.5-2 slices per chicken breast)
- Sage Leaves (2 leaves per chicken breast)
- 2 Tbsp Plain Flour
- Salt & Pepper
- 1 Tbsp Oil
First you need to make each chicken breast flatter, do this by placing between 2 sheets of parchment or greaseproof paper and roll (or bash) with a rolling pin. The chicken breasts should be between 1/4 and 1/2 inch in thickness.
Season with salt & pepper. I have a smoked salt and a rosemary salt which I used in this but not required, regular salt is just fine. Place 2 sage leaves on top and wrap the parma ham around the chicken. I know some people put the sage on top but I just prefer to do it this way. Dust with flour to seal it. You can make it to this point in advance and refrigerate until needed, making it a good dinner party dish.
Heat the oil in a large shallow frying pan over a medium to high heat. Place each parma ham wrapped chicken breast into the pan, it will take about 3-4 minutes each side. Always be sure with chicken, pierce one of the chicken breasts with a skewer or tip of a knife to check that the juice is running clear. If you need to you can fry in batches and keep warm (if you have a few to cook!).
If you want to follow a more traditional recipe you will need dry Marsala. Once the chicken is cooked, add the marsala to the pan, let it boil and reduce and drizzle over the chicken. Up to you if you want to do this part (I didn’t).