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.
- 2 large boneless skinless chicken breasts (1 lb total weight)
- 6 slices parma ham, halved
- 12 large fresh sage leaves
- seasoned flour, for dusting
- 1 tablespoon olive oil
- 2 ounces butter
- lemon wedge, to serve
- Slice each chicken breast in half horizontally into two thinner escalopes.
- Cut each half diagonally into three equal pieces, diagonally across the grain so that you have 12 escalopes.
- Put each escalope between sheets of cling film and bat out thinly without tearing.
- Season each escalope with a little salt and pepper.
- 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.
- Dust each with flour on both sides.
- (You can prepare up to this stage up to 4 hours ahead and keep in fridge).
- Heat the olive oil in a frying pan, add the butter and wait until foaming.
- 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.
- REmove andkeep warm while you cook the remainder.
- Garnish with lemon wedges, the dish needs a lot of juice, and serve piping hot.