Great produce is the cornerstone of my food philosophy and I find the freshness and quality of their fish outstanding.More About Nick Nairn
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.