Chicken breast with prosciutto ham, Saltimbocca style
Sprinkle a little salt and white pepper on the chicken breast and beat it with the meat. Place the chopped sage leaves on top of two slices per chicken breast.
Place one prosciutto per chicken breast, as if to hold sage, and press it down from above so that the prosciutto and chicken breast are glued together.
Sprinkle flour on [2] and sprinkle any excess flour.
Add olive oil to a heated frying pan and grill the prosciutto over high heat with the prosciutto facing downwards.
After 1 minute, turn [4] over, add white wine, and remove any alcohol. Add the fon de vaux and butter to a boil, then turn off the heat.
Heat the potato puree in a pot and season with a little salt and a little white pepper. Once the puree is warmed, place it on a plate with a spoon and add the chicken breast from [5].
In [5], add lemon juice and a little salt to the sauce left in the frying pan. Pour the sauce over chicken breast and garnish with Italian parsley on top.
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- chicken breast Sliced
- 4 sheets
-
- salt
- Appropriate
-
- White pepper
- Appropriate
-
- sage leaf Divide one
- 2
-
- Prosciutto
- 4 sheets
-
- flour
- Appropriate amount
-
-
Ardoino
Extra Virgin Olive - 1 tablespoon
-
Ardoino
-
- White wine
- 60cc
-
- Font de Vau
- 38g
-
- butter
- 20g
-
- Potato puree
- Appropriate amount
-
- Lemon juice
- A few drops
-
- Italian parsley, finely chopped, for garnish.
- Appropriate amount
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