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Nick's Chicken Saltimbocca with Crispy Sage Leaves

A simple and delicious supper for any day of the week

Prep Time


Cook Time


Cooking Method


Recipe Category

Poultry Recipes

Recipe Cuisine


Recipe Ingredient

Chicken Breast



Total Time


For the chicken

  • 2 skinless chicken breast   Buy Now
  • 4 slices Prosciutto or Parma ham, halved   Buy Now
  • salt and freshly ground black pepper   Buy Now
  • 12 large fresh sage leaves
  • 2 tbsp olive oil
  • 50g butter
  • 60g freshly grated Parmesan
  • lemon wedges to serve


Slice the chicken breasts in half horizontally into two thinner escalopes, cut in half. Using a meat hammer or rolling pin, gently bat the meat out thinly without tearing. Season each with a little black pepper.

Lay a halved slice of Parma ham flat. Place a sage leaf on top of the ham. Place one of the chicken escallops on and add another sage leaf then wrap the chicken in the Parma ham. Repeat with the rest of the chicken, sage and ham.

Heat a large frying pan then add olive oil. Add the chicken escallops to the pan and fry until golden brown about 2mins. Turn the wrapped chicken over at this point and fry on the other side. Remove to a warm place to rest.

Add the butter to the empty pan. Add the remaining sage leaves, fry until crisp. Remove from the pan and drain on kitchen paper.

Serve the saltimbocca on a warm plate, topped with grated Parmesan, the crispy sage leaves and lemon wedge for squeezing over. Goes well with freshly cooked linguine tossed in garlic butter pasta, or crushed new potatoes.