Total Time
25mins
Prep 10 mins
Cook 15 mins

Veal is traditionally used for this dish, but I prefer the finer texture and flavour of chicken. Use good olive oil and you will have a dish made in heaven.

Ingredients Nutrition

Directions

  1. Slice each chicken breast in half horizontally into two thinner escalopes.
  2. Cut each half diagonally into three equal pieces, diagonally across the grain so that you have 12 escalopes.
  3. Put each escalope between sheets of cling film and bat out thinly without tearing.
  4. Season each escalope with a little salt and pepper.
  5. Lay half a slice of am on each escalope, put a sage leaf on top and secrure these to the chicken with a cocktail stick.
  6. Dust each with flour on both sides.
  7. (You can prepare up to this stage up to 4 hours ahead and keep in fridge).
  8. Heat the olive oil in a frying pan, add the butter and wait until foaming.
  9. Fry the escalopes four at a time over a high heat for 1 1/2 minutes, sage sides down, then flip them over and fry for another 30 seconds until golden brown and tender.
  10. REmove andkeep warm while you cook the remainder.
  11. Garnish with lemon wedges, the dish needs a lot of juice, and serve piping hot.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a