Usuba
Chicken Fillet Saltimbocca with Sage
An Italian dish of thin chicken slices with crispy sage leaves. The fillet is quickly seared in a pan and served with a light wine sauce. The dish is simple to prepare and looks impressive.
- Total
- 20 min
- Standard serving
- 143.6 g
Ingredients
Total 5
Instructions
- 1
Step 1
Place the fillet on a cutting board. Hold it down with one hand and use the other to cut each piece horizontally into two thinner slices.
- 2
Step 2
Wrap the chicken slices in plastic wrap and gently pound them until they are evenly thin. Unwrap, salt, and pepper.
- 3
Step 3
Attach a couple of sage leaves to each piece using toothpicks, positioning the toothpicks as parallel as possible to the surface of the chicken.
- 4
Step 4
Dip the bottom part of the chicken in flour. Heat olive oil in a pan and place the chicken sage side down. Fry for 1.5–2 minutes, flip and cook for the same amount of time.
- 5
Step 5
Pour the wine into the pan and immediately remove the chicken. Boil the wine for another 1 minute — this will create a sauce that you can pour over the chicken when serving.
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