Saltimbocca alla pollo (Italian chicken escalopes) recipe

16 ratings Rate
  • Serves 4
  • 25 mins to prepare and 5 mins to cook
  • 255 calories / serving
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Saltimbocca alla pollo hero

Cut each chicken breast in half horizontally to make two thinner, flatter escalopes. Put each escalope between cling film and bat out with a rolling pin, to a depth of about 1cm (1.2in), being careful not to tear them. Season well.

Wrap a slice of Parma ham around each escalope. Top with a sage leaf and secure with a cocktail stick, by pushing it through the layers and back up, like a shallow stitch.

Season the flour with salt and pepper and dust each escalope lightly on both sides.

Heat the oil and butter in a large frying pan until foaming. Sauté the escalopes sage-side down for 2 minutes over a high heat. Turn over, add the vermouth or marsala and cook for a further 2 minutes until cooked through with no pink showing. 

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 4 skinless chicken breasts
  • salt
  • freshly ground black pepper
  • 8 slices Parma ham
  • 8 large, fresh sage leaves
  • 25g (1oz) plain flour
  • 1tbsp olive oil
  • 50g (2oz) butter
  • splash of vermouth or marsala or a sprig of fresh rosemary
  • Energy 1070kj 255kcal 13%
  • Fat 15g 21%
  • Saturates 4g 20%
  • Sugars 9g 10%
  • Salt 0.1g <1%

of the reference intake
Carbohydrate 9.9g Protein 20.3g Fibre 2.8g


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