Chicken Breast Saltimbocca with Smoked Ham and Sage
Thin chicken cutlets wrapped with smoked chicken ham and sage, seared golden and finished with a quick lemon pan sauce.
Raw materials
Pound the breast thin and keep the ham tight against the chicken.
Ingredients
Method
Do not add much salt. The ham is already salty.
- 01Get set
Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken. Check the pack for storage and serving instructions. Keep it chilled until you use it.
- 02Flatten
Slice each breast in half horizontally. Pound to 1 cm thick. Season with pepper only.
- 03Wrap
Lay a slice of ham on each cutlet with 2 or 3 sage leaves on top. Secure with a toothpick. Dust the chicken side lightly with flour.
- 04Sear
Heat the oil and butter in a skillet on medium-high. Cook the cutlets ham side down for 3 minutes, then flip and cook for 3 minutes more. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 05Rest
Move to a plate and rest for 2 minutes.
- 06Make the sauce
Add the wine to the pan, scrape up the browned bits and boil for 2 minutes. Swirl in the butter and lemon.
- 07Serve
Remove the toothpicks and spoon the sauce over.
Questions
Can I use stock instead of wine?+
Yes. Use stock with a squeeze of lemon.
Can I use dried sage?+
Fresh sage is key. If you only have dried, use a pinch and add it to the sauce.
Start with the breast and ham
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