- Meat Boxes
1hr 30 mins
Slice the chicken breasts in half horizontally to create two thinner escalopes.
Place the escalopes between 2 sheets of plastic film and use a rolling pin or meat hammer to thinly pound them without tearing.
Season each escalope with a little black pepper.
Lay 2 slices of Prosciutto Crudo flat on a work surface, slightly overlapping.
Place a sage leaf on top of the ham.
Place one of the chicken escalopes on top of the sage leaf, at a right angle to the ham.
Add another sage leaf and fold the Prosciutto Crudo around the chicken and sage.
Repeat with the remaining chicken, sage, and ham.
Heat a large frying pan over medium heat and add olive oil.
Add the remaining sage leaves and fry until crisp. Remove from the pan and drain on kitchen paper.
Add the chicken escalopes to the pan and fry until golden brown, about 2 minutes.
Turn the wrapped chicken over and add the butter. When it's golden brown, finish with a squeeze of lemon juice.
Remove the meat from the pan and keep it warm.
Add chicken stock to the pan and bring to a boil to create a sauce. Simmer for a few minutes to thicken.
To serve, place the saltimbocca on a warm plate with freshly cooked pasta and the cooking juices.
Top with crispy sage leaves and a light dusting of parmesan cheese.