Here’s one of Rome’s favourite secondi piatti; Saltimbocca. The name derives from salti in bocca
– meaning ‘jumps in the mouth’. And this is exactly what the flavours will do when you cook this elegant dish! It’s usually served with veal, topped with fresh sage and thin slices of prosciutto, but in our version we have used chicken instead. The Roman way is to marinate in wine, but some Italian regions prefer to use oil or saltwater.
- 4 small chicken breasts or 2 large, cut in half lengthways
- Black pepper, freshly ground
- 8 sage leaves
- 8 slices prosciutto
- 4 tbsp Filippo Berio Classico Olive Oil
- Knob of unsalted butter
- 100ml dry white wine
- Lemon wedges, to serve
- Place the chicken between two sheets of baking paper and using a rolling pin flatten them to a thickness of 5 mm. Season with black pepper and place 2 sage leaves on each piece.
- Place two slices of prosciutto on each escalope and fold the edges to wrap the chicken.
- Heat the Filippo Berio Classico Olive Oil in a frying pan and fry 2 escalopes for 2 minutes on each side until coloured and crispy. Transfer from the pan to a plate and cover with foil, repeat with the remaining 2 escalopes. Cover and leave to rest for a few minutes whilst you make the sauce.
- Return the pan to the heat, add the wine and let it bubble, scraping the pan juice from the bottom of the pan. Add the butter and simmer for 2-3 minutes until you have a sauce.
- Serve the escalopes with the sauce and crispy rosemary potatoes – and lemon wedges to squeeze over.