Saltimbocca vom Hähnchen

Ingredients

• 8 chicken cutlets (pre‑cooked, 100 g each)
• Salt
• black pepper (freshly ground)
• 8 slices prosciutto
• 16 sage leaves
• 2 tbsp olive oil
• 150 ml dry white wine
• 75 ml poultry stock

Instructions

1. 1.

   Wash the meat, pat dry, place between two sheets of cling film and gently pound flat. Cut in half, season with salt and pepper. Halve the prosciutto slices; rinse the sage, shake dry and pluck leaves from stems.

2. 2.

   Lay each chicken cutlet on a slice of prosciutto and a sage leaf, secure with a toothpick, and sear in a hot pan with oil until golden all around. Add wine and stock, then simmer over medium heat for about 6 minutes. Plate the chicken saltimbocca with a splash of cooking liquid and serve.