The Roman classic with veal is delicious and deserving of its quirky name, yet I suspect that for most of us chicken is a more common meat choice than veal. If that’s true for you, try this easy chicken version. I won’t say it exceeds saltimbocca alla romana, but it sure gives it a run for its money.
1 to 2 chicken breast fillets per person, tenderized
1/2 to 1 full slice of prosciutto crudo per chicken fillet
1 large fresh sage leaf per chicken fillet
1/4 cup white wine
salt & pepper to taste
Rinse (or not) your chicken pieces, tenderize them with a cleaver (moderately, just a once-over). Flour both sides of each piece of chicken, then place a slice of prosciutto on each fillet followed by a sage leaf on top of that. Secure to the chicken with a tooth pick. Heat the olive oil in a large frying pan. When the oil is super hot, place the chicken pieces in the pan with the sage leaf side facing up. Cook for about 2 to 3 minutes on this side. Then gently flip the pieces over. Add the white wine now and let this side cook for about 3 minutes or until the prosciutto and sage start get a crunchy but the chicken is not overdone. Transfer them to plates, drizzle with some of the pan juice, and dust with a bit of fresh ground pepper. Salt to taste, keeping in mind the prosciutto could be rather salty already.