Saltimbocca
Classics are classics for a reason: they’re greatdishes. This is usually made with veal, but you can also make it with chickenbreasts. An excellent dish for when there are just two of you. It’s quicklymade and a bit of a treat. Because of the gentle cooking, the Parma ham stays fairlysoft. Supper on a plate in 10 minutes.
Ingrediënten
- 2 skinless boneless chicken breasts not too large
- salt and pepper
- 2 slices of Parma ham
- 2 sage leaves
- about ½ tbsp plain flour
- 2 tsp olive oil
- 15 g ½oz unsalted butter
- 200 ml 7fl oz dry Marsala
Instructies
- Put each breast between two pieces of greaseproof paper and, using a rolling pin, bash them to a thickness of about 5mm (¼in), but don’t bash so hard that they break up.
- Season.
- Wrap a slice of Parma ham round each chicken escalope and put a sage leaf on top.
- Some people secure the ham and sage with a cocktail stick but, once you have dusted the chicken in flour and fried it, the sage does stay in place.
- Lightly dust the escalopes on both sides with the flour.
- Heat the oil and butter in a large frying pan.
- Cook the chicken over a medium heat for about three and a half minutes on each side.
- Check the flesh of the chicken to see whether it’s cooked or not: if you stick the tip of a sharp knife into a breast, the juice that runs out should be clear with no trace of pink.
- Remove and keep warm.
- Add the Marsala to the pan and bubble it away over a high heat until thickened and reduced by about half.
- Taste for seasoning and serve poured over the chicken.
- Rosemary- or thyme-flavoured potatoes, either sautéed or roasted with olive oil, are lovely on the side, as are some simple greens.
