Chicken scaloppini Saltimbocca
Scaloppini is topped with slices of prosciutto and fresh sage, held by a toothpick, then cooked in butter and olive oil with the addition of white wine at the end of cooking. Ideal for busy everyday dinner. Can be served on pasta with olive oil and garlic, a vegetable or rice.
|Prep time: 5 minutes|
|Cooking time: 10 minutes|
|Servings or yield: 2|
|Difficulty level: Easy|
|1 boneless chicken breast (300g), cut in 2 lengthwise and tenderize|
|2 slices prosciutto|
|2 fresh sage leaves|
|¼ cup white wine|
|1 tbsp. olive oil|
|1 tbsp. butter|
|Salt and pepper to taste (be careful with salt because the prosciutto is already very salty)|
If you have not already done so, soften the chicken with a meat pestle.
Add a slice of prosciutto and a sage leaf on each of the scaloppini and secure with a toothpick.
In a pan, heat butter and olive oil over medium heat for one minute or until the butter is melted.
Add chicken scaloppini and cook 3 minutes on each side. Deglaze with white wine, salt and pepper to taste and let evaporate over medium-high heat 2 minutes.
Serve over pasta, with a vegetable or rice.